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Bioresources and Bioprocessing

Table 5 Inhibition zone diameters of fermented and non-fermented lyophilized cinnamon extracts against some common pathogens

From: Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities

Microorganism strain

Inhibition zone of fermented cinnamon (mm)

Inhibition zone of non-fermented cinnamon (mm)

E. coli

22

26

S. typhi

30

38

L. monocytogenes

23

26

S. aureus

20

23

C. albicans

19

21

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