Evaluation of Antibacterial and Antibiofilm Properties of Kojic Acid against <i>Aeromonas sobria</i> and <i>Staphylococcus saprophyticus</i>

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center"><i>A. sobria</i></td><td class="align_center"><i>S. saprophyticus</i></td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">MIC (mg/mL)</td><td class="align_center">0.4</td><td class="align_center">1.6</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>The MICs of <i>A. sobria</i> and <i>S. saprophyticus</i> after KA treatment.</div>

Journal of Food Quality

tab1

Table 1

Table 1: Evaluation of Antibacterial and Antibiofilm Properties of Kojic Acid against <i>Aeromonas sobria</i> and <i>Staphylococcus saprophyticus</i> 

Journal of Food Quality

Evaluation of Antibacterial and Antibiofilm Properties of Kojic Acid against Aeromonas sobria and Staphylococcus saprophyticus

Table 1