Table 2 Comparison of the minimum inhibitory concentration and the diameter of the inhibition zone of phycocyanin and phycoerythrin against Escherichia coli and Staphylococcus aureus.

From: Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

 

The diameter of the inhibition zone (mm)

Minimum inhibitory concentration (µg/ml)

 

Phycoerythrin

8.66 ± 0.01a

1.56 ± 0.01a

E. coli ATCC No.25,922

11.66 ± 0.02b

0.78 ± 0.05b

Staphylococcus aureus PTCC No.1112

Phycocyanin

4.66 ± 0.02c

3.12 ± 0.05c

E. coli ATCC No.25,922

6.6 ± 0.011d

1.56 ± 0.03d

Staphylococcus aureus PTCC No.1112

  1. The data were expressed as means ± SE of three independent experiments in triplicate each. The same letter indicates that data are not significantly different from each other (P < 0.05, ANOVA followed by Tukey’s grouping tests).
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