Table 6. Heat and pH stability of P. mume fruit 30% ethanol extract against Streptococcus mutans KCCM 40105

(A)
Strain	Clear zone on plate (mm) (11.48 mg/mL)
	Control	Heating temperature
		60	80	100	121
S. mutans	19.34±3.261)a2)	18.88±2.53a	19.85±3.01a	18.71±2.75a	18.73±1.95a
(B)
Strain	Control	pH
		2	4	6	8	10
S. mutans	20.70±13.52a	15.96±2.90a	11.86±1.69a	-3)	-	-

A, antimicrobial activities by heat treatments; B, antimicrobial activities by pH treatments.
All values are mean±SD (n=3).
Means in the same row followed by different letters are significantly different (p<0.05).
Not detected.