Table 3.
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 |