Table 2.
Inhibition halos obtained for SPEA and SPEB for the different strains tested. Values are expressed as means ± standard deviation.
| Microorganisms | Diameter of the Inhibition Halo (mm) | |||
|---|---|---|---|---|
| SPEA | SPEB | Positive Control | ||
| Gram+ bacteria |
Staphylococcus aureus | 11.33 ± 0.58 aA | 12.33 ± 0.58 aA | 21.00 ± 1.00 bB |
| Bacillus cereus | 11.33 ± 0.58 aA | 12.33 ± 0.58 aB | 15.67 ± 1.15 aC | |
| Enterococcus faecalis | - | - | 21.67 ± 0.58 b | |
| Listeria monocytogenes | 10.67 ± 0.58 aA | 11.00 ± 1.00 aA | 20.33 ± 1.15 bB | |
| Clostridium perfringens | 14.33 ± 0.58 bA | 14.00 ± 1.00 bA | 30.67 ± 0.58 dB | |
| Clostridium botulinum | 14.00 ± 1.00 bA | 13.67 ± 0.58 bA | 33.00 ± 1.00 dB | |
| Clostridioides difficile | 17.67 ± 0.58 cA | 18.00 ± 1.00 cA | 33.67 ± 1.53 dB | |
| Gram− bacteria |
Pseudomonas aeruginosa | - | - | 18.00 ± 1.00 ab |
| Salmonella Enteritidis | - | - | 17.00 ± 1.00 a | |
| Escherichia coli | - | - | 16.33 ± 0.58 a | |
| Campylobacter jejuni | 11.67 ± 0.58 aA | 11.67 ± 0.58 aA | 25.33 ± 1.53 cB | |
Different letters in the same row (A,B,C) indicate differences between mean values for the two extracts and the control group (p < 0.05); different letters in the same column (a,b,c,d) indicate differences between mean values for different micro-organisms (p < 0.05). SPEA = saffron petals extract A obtained by maceration under magnetic stirring (400 rpm); SPEB = saffron petals extract B obtained by under ultrasonic bath; positive control = antibiotic discs.