Table 2.
Antibacterial activity of fungal essential oils and free unsaturated fatty against foodborne pathogen
| Zone of inhibition (ZOI) in disc diffusion method | Zone of inhibition (ZOI) in well diffusion method | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|||||||||
| S. aureus | S. enterica | B. cereus | B. subtilis | E. coli | S. aureus | S. enterica | B. cereus | B. subtilis | E. coli | |
| M.rouxii EO5% | 15 | 4.25 | 16 | 11 | N.A | 17 | N.A | 15.5 | 9.25 | 4.6 |
| M.circinelloides EO5% | 18 | 6.5 | 14 | 14 | N.A | 24.5 | N.A | 12.25 | 12 | NA |
| C.echinulata EO5% | 10.25 | 12.25 | 8 | 10.5 | 11 | 13.5 | 11 | 8.5 | 12.5 | 705 |
| Oleic acid EO5% | 7 | 6.75 | 6.5 | 9 | N.A | 8.2 | 6.5 | N.A | 7.25 | 6 |
| Linoleic acid 5% | N.A | 6 | 7.35 | 7 | N.A | 7.75 | N.A | 8 | 6.8 | 6.25 |
| Tetracyclin | 22 | 9 | 19 | 17 | 11 | 20.5 | 7 | 18 | 19.5 | 10 |
| Gentamycin | N.A | 18 | 7.25 | 8 | 20 | 8 | 21 | 7.5 | 6 | 19 |
EO: essential oil, NA: not active