Table 5 Antimicrobial effect of jojoba hull extract on the inhibition growth of food born microorganisms
Extract types | Food born microorganisms | ||
|---|---|---|---|
B. ceruse (EMCC 1080) | E. coli 0157:H7 (ATCC 51659) | A. flavus (ATCC 16872) | |
Inhibition zone diameter (mm) | Inhibition zone diameter (mm) | Inhibition zone diameter (mm) | |
Ethanol:1 N HCl 70:30 | 15.0 | 14.9 | 5.2 |
Ethanol:0.5 N HCl 70:30 | 5.1 | 0.0 | 0.0 |
Ethanol:1 N HCl 70:30 | 5.2 | 0.0 | 0.0 |
Ethanol:0.5 N NaOH 70:30 | 0.0 | 0.0 | 0.0 |
1 N NaOH | 0.0 | 0.0 | 0.0 |
0.5 N NaOH | 0.0 | 0.0 | 0.0 |
1 N HCL | 10.3 | 15.0 | 5.1 |
0.5 N HCl | 15.1 | 15.6 | 4.8 |
1 N NaOH then then neutralized by 1 N HCl | 15.2 | 10.3 | 5.3 |
0.5 N NaOH then then neutralized by0.5 N HCl | 0.0 | 0.0 | 0.0 |
1 N HCL then neutralized by 1 N NaOH | 5.0 | 0.0 | 5.0 |
0.5 N HCl then then neutralized by 0.5 N NaOH | 0.0 | 0.0 | 4.5 |
B. ceruse (Bacillus ceruse) EMCC 1080, E. coli 0157:H7 (Escherichia coli) (ATCC 51659) EHEC and A. flavus (Aspergillus flavus) ATCC 16872 | |||