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Table 2 Minimum inhibitory concentration (MIC) and minimum bacterial concentration of COS-L from squid pen

From: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Targeted microbes

MIC (mg/mL)

MBC (mg/mL)

Listeria monocytogenes

4.91 ± 0.2

4.91 ± 0.21

Vibrio parahaemolyticus

0.62 ± 0.01

2.46 ± 0.2

Pseudomonas aeruginosa

0.31 ± 0.00

0.62 ± 0.01

Staphylococcus aureus

4.91 ± 0.3

4.91 ± 0.5

Salmonella enterica

1.23 ± 0.96

2.46 ± 1.8

  1. Values are expressed as mean ± SD (n = 3).
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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