Table 4.

Simplex–centroid design experiments, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of single and blended essential oils (EOs) against Escherichia coli, Staphylococcus aureus, and Salmonella enterica serotype Enteritidis.

		Experiments *		MIC (%)			MBC (%)
	ORE	THY	LG	S. enteritidis	E. coli	S. aureus	S. enteritidis	E. coli	S. aureus
1	1	0	0	0.0031	0.0125	0.05	0.0125	0.0125	0.1
2	0	1	0	0.025	0.05	0.05	0.025	0.05	0.1
3	0	0	1	0.4	0.2	0.1	0.4	0.2	0.1
4	0.5	0.5	0	0.05	0.025	0.025	0.05	0.025	0.05
5	0.5	0	0.5	0.05	0.05	0.05	0.2	0.05	0.05
6	0	0.5	0.5	0.1	0.05	0.05	0.1	0.05	0.1
7	0.33	0.33	0.33	0.05	0.05	0.05	0.05	0.05	0.05
8	0.33	0.33	0.33	0.025	0.025	0.05	0.025	0.025	0.05
9	0.33	0.33	0.33	0.05	0.025	0.025	0.05	0.025	0.1
10	0.67	0.17	0.17	0.025	0.0125	0.0125	0.025	0.0125	0.0125
11	0.17	0.67	0.17	0.05	0.025	0.05	0.1	0.025	0.1
12	0.17	0.17	0.67	0.05	0.05	0.1	0.05	0.05	0.1

The experiment was carried out in triplicate. * Proportion of each EO; ORE: oregano (Origanum vulgare) EO; THY: thyme (Thymus vulgaris) EO; LG: lemongrass (Cymbopogon citratus) EO.