Skip to main content
. 2021 Aug 5;10(8):1807. doi: 10.3390/foods10081807

Table 3.

Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) in mM of eugenol, capsaicin, and vanillin on the strains tested.

Bacterial Strain Eugenol Capsaicin Vanillin
MIC MBC MIC MBC MIC MBC
E. coli 12.5 25 >12.5 >12.5 12.5 25
P. aeruginosa 12.5 25 >12.5 >12.5 25 50
S. putrefaciens 3.125 6.25 12.5 >12.5 6.25 12.5
S. aureus 6.25 12.5 12.5 >12.5 12.5 25
L. plantarum 50 100 >12.5 >12.5 100 >100
B. thermosphacta 12.5 25 >12.5 >12.5 25 50