Table 8
Minimal inhibitory concentration of the fermented ginger

	Samples1)	Concentration (mg/mL)
		4.00	2.00	1.00	0.50
			GM	I2)	I	G3)	G
	GFLM	I	I	I	I
Staphylococcus aureus	GFLP	I	I	I	I
	GFST	I	I	I	I
	GFLA	I	I	I	I
	GM	I	G	G	G
	GFLM	I	G	G	G
Salmonella spp.	GFLP	I	G	G	G
	GFST	I	I	G	G
	GFLA	I	I	G	G
	GM	I	G	G	G
	GFLM	I	I	G	G
Listeria monocytogenes	GFLP	I	I	G	G
	GFST	I	I	G	G
	GFLA	I	I	G	G
	GM	G	G	G	G
	GFLM	G	G	G	G
Escherichia coli	GFLP	G	G	G	G
	GFST	G	G	G	G
	GFLA	G	G	G	G

GM, ginger medium; GFLM, ginger fermented with Leuconostoc mesenteroides; GFLP, ginger fermented with Lactobacillus plantarum; GFST, ginger fermented with Streptococcus thermophilis; GFLA, ginger fermented with Lactobacillus acidphilus.
I, inhbition.
G, growth.