Influence of Gallic Acid and Thai Culinary Essential Oils on Antibacterial Activity of Nisin against Streptococcus mutans

Figure 3

Scanning electron micrographs of S. mutans ATCC 25175 at 12 h after treatment with control solvent (0.04% v/v Tween 80 and 0.03% v/v absolute ethanol (a), KLL oil at 4×MIC (b), LG oil at 4×MIC (c), GA at 4×MIC (d), chlorhexidine at 4×MIC (e), nisin at 1,000 IU/mL (f), GA at 0.5×MIC (g), and the combination of nisin at 1,000 IU/mL and GA at 0.5×MIC (h).

(a)

(b)

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(d)

(e)

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(g)

(h)