Skip to main content
. 2022 May 19;11(5):993. doi: 10.3390/antiox11050993

Table 2.

Percentage inhibition of S. wightii and U. rigida extracts against selected food pathogens 1 and food spoilage bacteria 2.

Percent Inhibition
S. aureus 1 E. coli 1 S. typhimurium 1 B. subtilis 2
Concentration (mg/mL) SW UR SW UR SW UR SW UR
0.6 62.96 ± 0.37 e 30.02 ± 0.32 i 67.36 ± 0.23 d 31.99 ± 0.32 h 45.06 ± 0.03 g 30.73 ± 0.14 j 67.39 ±1.83 d 36.03 ± 0.22 h
0.8 65.60 ± 0.23 d 36.44 ± 0.21 h 66.79 ± 0.13 e 31.51 ± 0.16 i 59.80 ± 0.01 d 38.94 ± 1.56 h 69.43 ± 0.37 cd 40.46 ± 3.50 g
1 71.19 ± 0.14 c 37.29 ± 0.21 g 68.51 ± 0.07 c 36.05 ± 0.13 g 64.06 ± 0.01 c 33.56 ± 0.08 i 72.02 ± 0.29 c 44.57 ± 0.29 f
2 74.97 ± 0.18 b 37.42 ± 0.21 g 74.39 ± 0.17 b 46.65 ± 0.17 f 79.81 ± 0.18 b 49.94 ± 0.22 f 76.73 ± 0.21 b 47.45 ± 2.11 f
4 88.07 ± 0.18 a 48.01 ± 0.36 f 87.32 ± 0.24 a 66.51 ± 0.19 e 91.15 ± 0.18 a 51.30 ± 1.35 e 85.01 ± 0.37 a 55.97 ± 3.39 e

SW = Sargassum wightii; UR = Ulva rigida, compared statistically per microorganism at different concentrations. Data are expressed as mean ± SD, n = 3. Means within columns (for each microorganism) with different letters (a,b…) differ significantly (p < 0.05) in Duncan’s multiple comparison post hoc test.