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Table. 1.

Table. 1.

Antimicrobial activity of 90 μL of six kinds of fermented products determined by disk diffusion method

Bacteria Inhibition zone (mm)
C FF FV FMC FP DTV FKTNH
S. aureus 26.10±3.98 12.71±4.58 19.91±1.14 13.09±2.61 13.67±1.59 19.55±2.04 ND
P. aeruginosa 22.24±1.67 13.92±1.34 23.23±2.07 15.69±1.90 12.87±2.53 21.99±3.73 15.36±2.19
E. coli 25.51±2.31 ND 22.06±1.93 ND ND 19.30±0.26 ND

Abbreviations: C, Control (10 μg tobramycin); FF, Fermented Fig; FV, Fig vinegar; FMC, Fermented Morel Cabbage; FP, Fermented Paprika; DTV, Diospyros kaki Thunb vinegar; FKTNH, Fermented Korean traditional nature herb; ND, not detected.

Korean J Clin Lab Sci 2022;54:119-24 https://doi.org/10.15324/kjcls.2022.54.2.119
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