Table 5.
Effect of chicory root extracts on lag time (tLag) of bacteria.
| Bacterial Strain | Extract Conc. (%) |
Extract | |||
|---|---|---|---|---|---|
| W | WM70/30 | WM50/50 | WE | ||
| tLag (h) | |||||
| Escherichia coli | 0 | 5.5 ± 2.1 b | 5.5 ± 2.1 b | 5.5 ± 2.1 a | 5.5 ± 2.1 b |
| 1 | 7.5 ± 3.2 a, b A | 8.3 ± 0.5 a A | 7.4 ± 3.3 a A | 7.5 ± 0.9 a,b A | |
| 2 | 9.9 ± 1.7 a A | 8.9 ± 2.0 a,b A | 7.9 ± 1.3 a A | 9.6 ± 1.8 a A | |
| 5 | 10.7 ± 0.8 a A | 9.9 ± 2.2 a A | 8.7 ± 2.0 a A | 10.3 ± 2.2 a A | |
| Pseudomonas fluorescens | 0 | 8.6 ± 0.5 a | 8.6 ± 0.5 a | 8.6 ± 0.5 a | 8.6 ± 0.5 a |
| 1 | 5.8 ± 0.4 b A | 6.5 ± 0.9 b A | 5.7 ± 0.2 c A | 6.3 ± 0.1 c A | |
| 2 | 7.3 ± 0.8 a A | 6.6 ± 0.3 b A | 6.2 ± 0.4 b,c A | 6.8 ± 0.4 c A | |
| 5 | 8.7 ± 1.2 a A | 8.0 ± 0.6 a A | 6.7 ± 0.2 b B | 7.4 ± 0.1 b A | |
| Bacillus subtilis | 0 | 9.9 ± 0.2 b | 9.9 ± 0.2 a | 9.9 ± 0.2 c | 9.9 ± 0.2 b |
| 1 | 0.2 ± 0.1 d C | 0.2 ± 0.1 d C | 7.0 ± 0.2 d A | 5.9 ± 0.5 d B | |
| 2 | 5.2 ± 0.1 c C | 2.1 ± 0.3 c D | 13.5 ± 0.4 b A | 8.9 ± 0.1 c B | |
| 5 | 12.8 ± 0.2 a C | 5.7 ± 0.3 b D | 26.2 ± 0.9 a A | 20.5 ± 0.3 a B | |
| Staphylococcus aureus | 0 | 10.0 ± 1.7 a | 10.0 ± 1.7 a | 10.0 ± 1.7 a | 10.0 ± 1.7 a |
| 1 | 10.6 ± 3.0 a A | 4.8 ± 2.4 b B | 4.0 ± 2.7 b B | 6.3 ± 2.7 a A,B | |
| 2 | 10.8 ± 3.2 a A | 5.2 ± 2.8 b A,B | 2.5 ± 0.1 b B | 7.8 ± 4.0 a A | |
| 5 | 12.8 ± 1.4 a A | 6.3 ± 3.3 a,b B | 8.3 ± 0.1 a B | 8.4 ± 1.4 a B | |
Conc., concentration; W, water extract; WM 70/30, water–methanol (70/30, v/v) extract; WM 50/50, water–methanol (50/50, v/v) extract; WE, water–enzyme extract. Same superscript letter in one row indicates no statistically significant differences between extracts (p < 0.05); lowercase indicates statistical significance among different extract concentrations, and capital letters indicate the same concentration of different extracts (p < 0.05).