Research Article
In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)
Table 4
MIC and MBC values for the extracts on Salmonellae.
| | Extract/Hydrolysate | S. enteric | S. enteric | Salmonella spp. | S. choleraesuis | | typhimurium 2860 | typhimurium 2488 | clinical isolate |
| | | MIC | MBC | MIC | MBC | MIC | MBC | MIC | MBC | | (μg/ml) | (μg/ml) | (μg/ml) | (μg/ml) | (μg/ml) | (μg/ml) | (μg/ml) | (μg/ml) |
| | Commercial pectin | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | Crude Extract 4 | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | Crude Extract 2 | 11.36 | 11.36 | 5.68 | 11.36 | 11.36 | 22.7 | 5.68 | 11.36 | | Pure Pectin 2 | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | Pure Pectin 4 | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | Hydrolyzed commercial Pectin 1hr | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | 4 hydro 1hr | 22.7 | 44.45 | 22.7 | 44.45 | 22.7 | No MBC | 44.45 | 44.45 | | 4 hydro 12hr | 22.7 | 44.45 | 22.7 | No MBC | 22.7 | No MBC | 22.7 | 44.45 | | 2 hydro 1hr | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | 2 hyd 12hr. | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | Negative control | >1 | ND | >1 | ND | >1 | ND | >1 | ND | | Positive control | <11 | <11 | <11 | <11 | <11 | <11 | <11 | <11 |
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ND = not determined.
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