Table 7
Diameters of inhibition zones produced by emulsions formulated with vegetable oil from Pistacia lentiscus L. fruit from the two Algerian regions on the microbial strains tested.
| Emulsion formula | Bacterial strains |
Yeast strains |
||
|---|---|---|---|---|
| (G+) | (G-) | (G-) | ||
| Staphyloccocus aureus | Pseudomonas aeruginosa | Escherichia coli | Condidas albicans | |
| CT-C (100%) | 11 mm(S+) | – | – | 9 mm(S+) |
| CT-CD (50%) | – | – | – | 10 mm(S+) |
| CB-C (100%) | – | 11 mm(S+) | 11 mm(S+) | 12 mm(S+) |
| CB-CD (50%) | 11 mm(S+) | 11 mm(S+) | – | 10 mm(S+) |
| FR-C (100%) | – | – | 7 mm(R+) | 11 mm(S+) |
| CT-C (100%) | 6 mm(R+) | 7 mm(R+) | 7 mm(R+) | 12 mm(S+) |
(G+) Gram positive, (G-) Gram negative, (R+) resistant, (S+) sensitive, (CB-C 100%), emulsion with vegetable oil concentration of 2% from Boumerdes, (CB-CD) emulsion with vegetable oil concentration of 2% from Boumerdes, (CT-C 100%) emulsion with vegetable oil concentration of 2% from Tizi Ouzou, (CT-C 50%) emulsion with vegetable oil concentration of 2% from Tizi Ouzou, FR-C (100%) reference.
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