. 2020 Nov 13;10(68):41430–41442. doi: 10.1039/d0ra06727j

Thermostability of the WCCE against tested microorganisms^a.

Test microorganism's	Thermostability of extracts at 95 °C for different times (min) by measuring zone of inhibition (8 mm)
Test microorganism's	5	45	90
Gram-negative bacteria
ATCC 14028	13.00 ± 0.01^b	14.50 ± 0.05^a	19.00 ± 0.05^a
ATCC 35150	09.00 ± 0.01^b	12.00 ± 0.03^a	10.00 ± 0.04^a
ATCC 43894	12.00 ± 0.03^b	13.00 ± 0.03^a	13.00 ± 0.05^a

Gram-positive bacteria
ATCC 13150	14.50 ± 0.01^a	14.00 ± 0.02^a	16.00 ± 0.04^a
ATCC 12600	12.00 ± 0.02^a	12.00 ± 0.01^a	14.00 ± 0.03^a
ATCC 19118	15.00 ± 0.02^a	15.00 ± 0.02^a	20.00 ± 0.06^a
ATCC 14579	15.00 ± 0.02^b	18.00 ± 0.03^a	21.00 ± 0.02^a

Fungi
KCTC 7965	08.50 ± 0.03^b	08.50 ± 0.03^b	08.50 ± 0.05^bc
KCTC 6145	—	08.00 ± 0.03^b	10.50 ± 0.05^a
KCTC 6143	11.30 ± 0.02^a	11.00 ± 0.01^a	12.00 ± 0.03^b
KCTC 6317	—	09.30 ± 0.03^a	09.50 ± 0.04^a

—: no inhibition zone, a–c letters are according to increasing mean values, different letters in each row for each extract's antimicrobial activity represent statistically significant difference (p < 0.05), same letters in each row for each extract's antimicrobial activity represents non-significant difference (p > 0.05).

Thermostability of the WCCE against tested microorganismsa.

Thermostability of the WCCE against tested microorganisms^a.