Fig. 6: Antimicrobial activity of functional frozen yogurt. | npj Science of Food

Fig. 6: Antimicrobial activity of functional frozen yogurt.

From: Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt

Fig. 6

Bacillus subtilis (B. subtilis); Staphylococcus aureus (Staph. aureus); Escherichia coli (E. coli); Klebsiella pneumoniae (K. pneumoniae); Candida albicans (C. albicans), and Aspergillus niger (A. niger); Control (Ctrl); Frozen yogurt carob pod nanoparticles 4% (FYC4); Frozen yogurt carob pod nanoparticles 8% (FYC8); Frozen yogurt carob pod nanoparticles 12% (FYC12). No statistically significant difference was observed between the groups (P < 0.05).

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