Table 5 Effect of storage time and temperature on minimum inhibition concentration (MIC) of rhizome extracts against bacterial strains.
Ginger varieties | Storage time (month)/temperature | S. aureus | B.subtilis | L.monocytogenes | E. coli | S. typhimurium | P. aeruginosa |
|---|---|---|---|---|---|---|---|
Halia Bentong | fresh | 40 | 60 | 80 | 80 | 60 | 60 |
4/(5 °C) | 40 | 60 | 80 | >100 | >100 | 80 | |
8/(5 °C) | 60 | 80 | >100 | >100 | >100 | >100 | |
4/(15 °C) | >100 | >100 | >100 | NO | NO | NO | |
8/(15 °C) | >100 | >100 | >100 | NO | NO | NO | |
Halia Bara | fresh | 40 | 60 | 80 | 80 | 60 | 60 |
4/(5 °C) | 40 | 60 | 80 | 80 | 80 | 80 | |
8/(5 °C) | 60 | 80 | >100 | >100 | >100 | >100 | |
4/(15 °C) | 80 | >100 | >100 | NO | NO | NO | |
8/(15 °C) | >100 | >100 | >100 | NO | NO | NO |