Table 4: Antimicrobial properties of hot water soluble CPH pectin and standard antimicrobial agents against test organisms.

Organisms Mean zones of inhibition (mm)
10 mg/mL5 mg/mL2.5 mg/mL1.25 mg/mL

Gram negative bacteria
Escherichia coli26.0 ± 0.525.0 ± 1.022.5 ± 0.520.0 ± 0.0
35.0 ± 0.032.0 ± 1.030.9 ± 0.129.0 ± 0.0
37.0 ± 1.034.9 ± 0.930.0 ± 1.026.9 ± 0.9
Pseudomonas aeruginosa24.0 ± 0.523.2 ± 0.222.0 ± 0.019.4 ± 0.6
36.9 ± 0.135.0 ± 1.030.0 ± 1.027.8 ± 0.8
38.9 ± 0.837.8 ± 0.832.0 ± 0.030.0 ± 0.0
Salmonella typhi25.0 ± 1.023.2 ± 0.220.5 ± 0.518.0 ± 0.0
Shigella spp.22.0 ± 0.020.3 ± 0.818.0 ± 0.016.0 ± 0.0
Gram positive bacteria
Staphylococcus aureus24.0 ± 0.022.5 ± 0.519.6 ± 0.617.0 ± 0.0
33.9 ± 0.127.3 ± 0.625.0 ± 0.022.0 ± 1.0
36.0 ± 0.033.9 ± 0.929.9 ± 0.124.7 ± 0.6
Bacillus subtilis24.0 ± 0.022.5 ± 0.520.0 ± 0.517.0 ± 0.0
36.0 ± 0.030.9 ± 0.228.0 ± 1.025.0 ± 1.0
38.0 ± 0.033.0 ± 1.024.9 ± 0.920.1 ± 0.9
Enterococcus spp.18.0 ± 0.516.0 ± 0.015.0 ± 0.012.7 ± 0.3
Listeria spp.15.0 ± 0.013.0 ± 0.012.0 ± 0.0ND
Fungus
Aspergillus niger18.0 ± 0.716.3 ± 0.415.0 ± 0.0ND
20.3 ± 0.418.5 ± 0.017.0 ± 0.015.1 ± 0.1

Amoksiklav; ciprofloxacin; Nystatin; ND = not determined; statistically different from pectin ( < 0.05); not statistically different from pectin ().