Microbial growth curves were generated from the effective
antibacterial concentrations and compared with control values
through the optical density method or weighing of dried mycelia.
The OD 660 of B. subtilis and thermophilic bacilli was a constant after 16 h of incubation.
The OD 660 values of S. cerevisiae and osmophilic yeast were similar to those of
Bacillus. The complete inhibition of A.niger and A. oryzae occurred after addition of 2000 ppm of TLS. There was no continuous antibacterial effect on E. coli, even after addition of 2500 ppm of TLS. From Fig 1G, TLS just inhibited the growth of E. coli at 0–6 h of incubation, while
E. coli survived again after 10 h of incubation. But TLS formulation completely inhibited
the growth of E. coli at addition of 500 ppm (Fig. 1).
According to the above results, it is deduced that, in liquid food,
the effective antibacterial concentration of TLS is 500 ppm because
the dominant invasion microbes are bacteria and yeast. And in
solid food the effective antibacterial concentration of TLS is
2000 ppm because the dominant invasion microbe is mould