Table 2 Zones of inhibition (mm) by microbial metabolites against foodborne pathogens

Salmonella enterica

11.70 ± 0.43^a

12.30 ± 0.03^bc

12.70 ± 0.13^b

15.00 ± 1.02^a

16.70 ± 1.03^a

13.70 ± 0.04^e

19.80 ± 2.10^c

22.30 ± 1.80^c

Shigella dysenteriae

8.80 ± 0.00^c

10.70 ± 0.00^d

9.30 ± 0.00^d

10.10 ± 0.00^c

11.40 ± 0.60^d

13.30 ± 0.81^e

14.70 ± 1.11^d

21.30 ± 1.30^b

Escherichia coli

9.00 ± 0.20^c

14.30 ± 0.53^a

11.00 ± 0.00^bc

14.30 ± 0.10^a

15.00 ± 0.00 ^ab

21.10 ± 1.45^a

23.70 ± 2.40^a

e21.40 ± 2.00^b

Klebsiella pneumoniae

9.00 ± 0.20^c

10.50 ± 0.00^d

13.00 ± 0.53^a

14.70 ± 0.00^a

12.70 ± 0.38^c

13.40 ± 0.31^e

15.00 ± 1.70^de

18.10 ± 1.13^a

Pseudomonas fluorescens

9.30 ± 0.33^c

12.40 ± 0.20^bc

10.00 ± 0.00^d

15.00 ± 0.20^a

11.70 ± 0.00^d

15.70 ± 0.73^d

15.10 ± 0.90^de

24.10 ± 1.00^c

Bacillus cereus

10.00 ± 0.00^b

11.30 ± 0.11^c

10.20 ± 0.30^d

14.30 ± 1.01^a

16.30 ± 0.33^a

17.10 ± 0.90^c

18.70 ± 0.55^c

24.10 ± 0.80^c

Listeria monocytogens

9.00 ± 0.63^c

9.00 ± 0.20^e

10.00 ± 0.00^d

10.00 ± 0.00^c

13.70 ± 0.33^c

18.30 ± 1.50^bc

16.30 ± 0.49^cd

22.30 ± 0.81^b

Staphylococcus aureus

10.00 ± 0.13^b

13.00 ± 0.13^b

11.00 ± 0.00^bc

15.10 ± 0.00^a

15.00 ± 0.00^ab

15.70 ± 1.11^d

20.30 ± 1.03^b

21.70 ± 0.33^b

Fungi

Penicillium chrysogenum

10.30 ± 0.11^b

9.30 ± 0.31^e

10.00 ± 0.03^d

14.70 ± 0.71^a

14.30 ± 0.33^b

19.20 ± 2.10^b

18.30 ± 0.03^c

21.30 ± 0.03^a

Aspergillus flavus

9.10 ± 0.10^c

9.10 ± 0.30^e

9.30 ± 0.80^d

12.00 ± 0.20^b

13.00 ± 0.00^c

16.00 ± 0.33^c

16.00 ± 0.50^cd

22.00 ± 0.40^a

Aspergillus niger

10.00 ± 0.00^b

12.00 ± 0.30^bc

13.00 ± 1.00^a

11.00 ± 0.00^c

15.30 ± 0.00^ab

20.00 ± 1.10^b

14.80 ± 0.63^e

21.70 ± 0.50^a