Fig. 6: Antibacterial activity assay and determination of sub-MIC effect on bacterial growth. | npj Science of Food

Fig. 6: Antibacterial activity assay and determination of sub-MIC effect on bacterial growth.

From: Comparison of metabolic profiles, regulatory pathways, and quorum sensing inhibition activity of brown mustard seeds (Brassica juncea L.) post germination and roasting treatments

Fig. 6

A The antibacterial activity of raw, germinated, and roasted mustard seed extracts against P. aeruginosa PAO1. B The growth curve of PAO1 in the presence and absence of ½ MIC of control and germinated seeds.

Back to article page