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Table 6 Effect of salt concentration on the antimicrobial activities of yeast species

From: Antagonistic pattern of yeast species against some selected food-borne pathogens

Zone of inhibition (mm)
Salt conc. (%) C. palicullosa K. phaffii M. pulcherima
V.C L.M C.J S V.C L.M C.J S V.C L.M C.J S
2% 2.0 ± 0.1 3.0 ± 0.1 2.0 ± 0.1 2.0 ± 0.3
4%
6%
Control 9.0 ± 0.2 5.0 ± 0.3 7.0 ± 0.2 11.0 ± 0.2 8.0 ± 0.5
  1. Salmonella sp (S.S), Campylobacter jejuni (C.J), Listeria monocytogenes (L.M) and Vibrio cholera (V.C)
  2. –, No activity
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