In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)

Table 3

In vitro inhibition effect of pectin extract/hydrolysate on the growth of different Salmonella strains.

Extract / Hydrolysate	Salmonella enterica	Salmonella enterica	Salmonella	Salmonella
	typhimurium 2860	typhimurium 2488	spp. clinical	choleraesuis
	(mm)	(mm)	(mm)	(mm)
Commercial pectin	6	6	6	6
Crude pectin 4	6	6	6	6
Crude pectin 2.5	12	13	15	13
Pure pectin 2.5	6	6	6	6
Pure pectin 4	6	6	6	6
Hydrolyzed commercial Pectin 1hr	6	6	6	6
Hydrolyzed 4-1hr	6	6	6	6
Hydrolyzed 4-12hr.	6	6	6	6
Hydrolyzed 2.5-1hr	6	6	6	6
Hydrolyzed 2.5-12hr.	6	6	6	6
Hydrolyzed commercial-12hr.	6	6	6	6
Negative control	6	6	6	6
Ciprofloxacin (10µl/ml)	31	30	22	34
Ciprofloxacin (50µl/ml)	40	41	28	43