Table 4.
Results of the antimicrobial activity against E. coli and S. aureus of the olive pomace extracts.
| O1 | O2 | O3 | O4 | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Microorganism | E. coli | S. aureus | E. coli | S. aureus | E. coli | S. aureus | E. coli | S. aureus | |
| Method | Incorporation (IZ mm) | 10 | 15 | 10 | 13 | 12 | 14 | 10 | 13 |
| Surface spreading (IZ mm) | 10 | 15 | 10 | 14 | 9 | 14 | 0 | 12 | |
| Disk diffusion (IZ mm) | 0 | 8 | 0 | 8 | 0 | 8 | 0 | 7 | |
| MIC (mg/mL) | 62.5 | 31.25 | 125.0 | 62.5 | 125.0 | 31.25 | 125 | 125 | |
O1, Alfândega-da-Fé; O2, Valpaços; O3, Beja; O4, Ferreira do Alentejo. MIC, minimal inhibitory concentration; IZ, inhibition zone.