Table 7. Effect of catazyme and hydrogen peroxide treatments on antimicrobial activity of P. mume fruit 30% ethanol extract against Streptococcus mutans KCCM 40105

(A)
Sample	Clear zone on plate (mm) (11.48 mg/mL)
Sample	Cat¹⁾	Hyp
Control	20.39±1.29^2)ab³⁾	20.41±1.44^ab
10 ppm	23.63±1.88^a	23.08±1.22^a
100 ppm	16.81±1.52^bc	20.06±1.51^ab
1,000 ppm	14.67±3.96^c	19.04±3.17^b
(B)
Control	20.47±1.48^2)ab³⁾	19.81±2.85^a
20	22.74±1.13^a	19.06±1.49^a
25	20.94±1.56^ab	19.75±1.82^a
30	18.26±2.93^b	18.54±2.62^a
35	21.10±0.74^ab	17.64±1.82^a
40	18.66±1.55^b	18.29±1.50^a

A, antimicrobial activities by concentration of oxidant addition; B, antimicrobial activities by oxidant reaction temperature.
Cat, catazyme; Hyp, hydrogen peroxide.
All values are mean±SD (n=3).
Means in the same column followed by different letters are significantly different (p<0.05, a>b>c).