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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 microbesMIC (mg/mL)MBC (mg/mL)
Listeria monocytogenes4.91 ± 0.24.91 ± 0.21
Vibrio parahaemolyticus0.62 ± 0.012.46 ± 0.2
Pseudomonas aeruginosa0.31 ± 0.000.62 ± 0.01
Staphylococcus aureus4.91 ± 0.34.91 ± 0.5
Salmonella enterica1.23 ± 0.962.46 ± 1.8
  1. Values are expressed as mean ± SD (n = 3).