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. 2021 Dec 20;10(12):3149. doi: 10.3390/foods10123149

Figure 5.

Figure 5

Effect of the nanoencapsulation on antimicrobial activity against (A) B. subtilis (p = 0.211, F = 2.22) and (B) against E. coli. (p = 0.0001, F = 317.30). (α) The number of colonies remaining after treatment with the samples. Different letters (a–c) in the same graph indicate significantly different values at p < 0.05; (β) Images of spores grown after 24 h at 37 °C.