Research Article
In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
Table 6
Minimum inhibitory concentrations (MIC) of formulations in mg/ml.
| Bacterial strain | Minimum inhibitory concentration (MIC) (mg/ml) | F1 | F2 | F3 | F4 | Water | Ethanol | Water | Ethanol | Water | Ethanol | Water | Ethanol |
| E. coli | ND | 50 | 50 | 50 | 50 | 25 | 50 | 25 | S. aureus | 50 | 50 | 50 | 50 | 25 | 12.5 | 50 | 50 | P. aeruginosa | 50 | 25 | 50 | 12.5 | 50 | 12.5 | 25 | 50 | K. pneumoniae | ND | 12.5 | ND | 12.5 | 50 | 6.25 | 25 | 12.5 | Listeria | 50 | 12.5 | ND | 12.5 | ND | 12.5 | 50 | 12.5 | Salmonella | 50 | 50 | 50 | 50 | 50 | 25 | 50 | 12.5 | E. faecalis | ND | 50 | 50 | 50 | 50 | 25 | ND | 50 | P. vulgaris | ND | 50 | 50 | 50 | ND | 50 | ND | 50 |
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Note: antimicrobial activity not detected.
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