Fig. 2From: Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activitiesComparison between the inhibition zones of the lyophilized extracts of fermented and non-fermented cinnamon against different pathogenic microorganisms: (S) fermented sample by S. cerevisiae; (C) non-fermented sample; (1) E. coli; (2) S. typhi; (3) S. aureus; (4) L. monocytogenes and 50 C. albicansBack to article page