Research Article
In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)
Table 1
Description of the different experimental groups.
| Group | Number | Treatment |
| A: Test 1 | 5 | Crude pectin pH2.5,5mg/Kg | B: Test 2 | 5 | Crude pectin pH2.5, 10mg/Kg | C: Test 3 | 5 | Hydrolyzed pectin pH 4, 1h, 5mg/Kg | D: Test 4 | 5 | Hydrolyzed pectin pH 4, 1h, 10mg/Kg | E: Test 5 | 5 | Hydrolyzed pectin pH 4, 12h, 5mg/Kg | F: Test 6 | 5 | Hydrolyzed pectin pH 4, 12h, 10 mg/Kg | G: Neutral | 5 | Distilled water | H: Positive control | 5 | Ciprofloxacin (mg/Kg) | I: Negative water | 5 | Distilled water |
|
|