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 | – |