Antibacterial Effect of Noni Juice In Vitro and Applied to Fresh-Cut Papaya to Control Escherichia coli O157 : H7

Table 1

Kinetic parameters of E. coli in vitro treated with NJ at different concentrations.

	Time lag (h)	Μmax
Control	5.00 ± 0.16 b	0.1939 ± 0.0219 a
2.5%	4.60 ± 0.52 b	0.1669 ± 0.0031 b
5%	6.00 ± 0.00 c	0.1671 ± 0.0157 b
10%	5.80 ± 0.41 c	0.1423 ± 0.0273 bc
20%	4.30 ± 1.97 bc	−0.0025 ± 0.0022 d
30%	7.60 ± 3.44 bc	−0.0014 ± 0.0014 d
40%	4.00 ± 1.26 bc	−0.0016 ± 0.0010 d
50%	0.00 ± 0.27 a	−0.0036 ± 0.0056 d

Values are expressed as an average ± standard deviation. The values followed by different letters in the same column differ statistically ( < 0.05).