The Korean Journal of Clinical Laboratory Science

Table. 1.

Table. 1. Table 1

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

Bacteria	Inhibition zone (mm)
Bacteria	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