An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Table 5

Diameters of inhibition zones (DI) and MICs and MBCs values of vinegar samples generated against different bacterial strains.

			Escherichia coli BLSE (ATB:87) BGN	Pseudomonas aeruginosa	Staphylococcus aureus	Escherichia coli (ATB:57) B6N	Escherichia coli (ATB:97) BGM
Midelt	S1	DI (mm)	13.55 ± 0.63^ab	15.6 ± 0.56^b	22.5 ± 2.12^abc	13.75 ± 0.35^bc	16.5 ± 0.70^ab
		MIC (µL/mL)	3.125	1.562	3.125	3.125	3.125
		MBC (µL/mL)	3.125	6.25	12.5	6.25	6.25
	S2	DI (mm)	20.5 ± 0.70^a	15.65 ± 0.49^b	27.65 ± 0.91^a	18.85 ± 0.21^a	18.95 ± 0.07^a
		MIC (µL/mL)	1.125	0.781	1.125	1.125	1.125
		MBC (µL/mL)	3.125	3.125	6.25	6.25	3.125
Azrou	S3	DI (mm)	11.7 ± 0.42^b	11.05 ± 0.07^c	14.85 ± 0.21^c	12.45 ± 0.63^c	12.5 ± 0.70^c
		MIC (µL/mL)	12.5	12.5	12.5	12.5	12.5
		MBC (µL/mL)	12.5	25	25	12.5	25
Imouzzer Kandar	S4	DI (mm)	12.5 ± 0.56^a	14.85 ± 0.21^b	21.52 ± 0.67^bc	12.01 ± 0.007^c	13.25 ± 1.06^bc
		MIC (µL/mL)	3.125	3.125	6.25	3.125	3.125
		MBC (µL/mL)	6.25	6.25	12.5	12.5	6.25
	S5	DI (mm)	11.1 ± 0.14^ab	13.75 ± 0.35^b	17.6 ± 0.56^cd	11.6 ± 0.84^c	15.69 ± 0.55^abc
		MIC (µL/mL)	3.125	3.125	6.25	1.25	0.625
		MBC (µL/mL)	6.25	6.25	12.5	12.5	6.25
Sefrou	S6	DI (mm)	17.5 ± 0.70^ab	17.95 ± 0.21^a	26.75 ± 0.35^ab	15.5 ± 0.70^b	16.54 ± 0.64^ab
		MIC (µL/mL)	1.562	1.562	1.562	1.562	1.562
		MBC (µL/mL)	3.125	3.125	6.25	3.125	3.125
	S7	DI (mm)	—	—	—	—	—
		MIC (µL/mL)	25	12.5	25	25	25
		MBC (µL/mL)	50	25	50	50	25

Values in the same column followed by the same letter are not significantly different by Tukey’s multiple range test ().