Table 2 Antibacterial activity of B. rapa extracts, ZnO-QDs and its different combination against foodborne bacteria.

From: Eco-friendly fabrication of ZnO quantum dots using Brassica rapa (L.): metabolomic profiling and antimicrobial efficacy against foodborne pathogens supported by in-silico insights

Bacteria

Inhibition zones mm (mean ±* S.E)

Negative control

Positive control

I

II

III

IV

V

B. cereus

0

10.5 ± 0.44b

8.3 ± 0.93c

8.5 ± 0.45c

11.8 ± 0.68a

10.3 ± 0.68b

10.2 ± 0.52b

Staph. aureus

0

12.3 ± 1.57a

8.5 ± 0.44c

10.7 ± 0.58b

9.2 ± 0.68c

11.5 ± 0.45ab

10.7 ± 0.68b

E. coli

0

30.0 ± 1.34a

9.2 ± 0.68d

8.3 ± 0.52d

15.0 ± 1.18c

19.0 ± 1.80b

15.7 ± 1.44c

L. monocytogenes

0

32.3 ± 1.25a

8.0 ± 0.86bc

7.7 ± 0.28c

9.0 ± 0.86b

30.5 ± 2.29a

16.8 ± 2.52b

S. typhi

0

32.0 ± 1.95a

7.8 ± 0.68e

8.3 ± 0.26de

9.3 ± 0.28d

15.5 ± 1.18b

11.8 ± 0.25c

P. aeruginosa

0

19.0 ± 0.44a

9.2 ± 1.44d

9.3 ± 0.25d

12.0 ± 0.45c

14.8 ± 0.93b

11.3 ± 0.52c

  1. n = 3, * S.E: Standard error, different subscripts within row are significantly different at the 5% level, I: B. rapa essential oil, II: B. rapa ethanolic extract, III: ZnO-QDs, IV: combination between ZnO-QDs and B. rapa essential oil, V: combination between ZnO-QDs and ethanolic extract, negative control: DMSO, positive control: ceftriaxone.
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