Ginger varieties | Â | Inhibition zone (mm) | |||||
---|---|---|---|---|---|---|---|
 | Storage time (month)/temperature | S. aureus | B.subtilis | L.monocytogenes | E. coli | S. typhimurium | P. aeruginosa |
Halia Bentong | fresh | 11.5 ± 1.33b | 12.5 ± 1.35c | 14.0 ± 1.66b | 12.0 ± 1.25b | 11.0 ± 1.27a | 13.5 ± 1.28a |
4/(5 °C) | 8.5 ± 0.69b | 7.1 ± 0.68b | 9.0 ± 0.73c | 8.6 ± 0.54c | 8.3 ± 0.26b | 9.5 ± 1.01b | |
8/(5 °C) | 5.3 ± 0.373d | 4.2 ± 0.67d | 5.6 ± 0.144e | 3.5 ± 0.21e | 3.5 ± 0.19d | 5.6 ± 0.19d | |
4/(15 °C) | 3.1 ± 0.22f | 2.2 ± 0.12e | 5.5 ± 0.16e | NO | NO | NO | |
8/(15 °C) | 1.4 ± 0.13g | 1.2 ± 0.08g | 2.2 ± 0.09g | NO | NO | NO | |
Halia Bara | fresh | 14.0 ± 2.62a | 15.5 ± 2.52a | 16.0 ± 2.15a | 13.5 ± 1.55a | 12.0 ± 1.42b | 15.0 ± 1.26b |
4/(5 °C) | 9.2 ± 0.58b | 8.5 ± 0.47a | 11.5 ± 1. 88b | 6.8 ± 0.46c | 7.8 ± 0.81c | 8.0 ± 0.61c | |
8/(5 °C) | 6.4 ± 0.467c | 4.6 ± 0.33c | 6.5 ± 0.72e | 2.0 ± 0.17d | 2.4 ± 0.28d | 3.5 ± 0.27d | |
4/(15 °C) | 4.2 ± 0.329e | 3.6 ± 0.29d | 7.5 ± 0.58d | NO | NO | NO | |
8/(15 °C) | 2.2 ± 0.149g | 2.8 ± 0.18f | 3.40 ± 0.15f | NO | NO | NO |