Inhibition zone diameters yielded by soy protein based edible film disks with various concentrations of oregano (OR) and thyme (TH) essential oils against test organisms///
This chart show increase concentration can inhibit clearly especially S.aureus because S. aureus was the most sensitive of the bacteria against the spice hydrosols and increasing hydrosol concentrations generally showed an increase in the growth inhibition levels and a reduction in the rate of growth. For E. coli O157:H7, inhibitory effect was observed with increasing essential oil concentration up to 4% So, OR essential oils had stronger antimicrobial activity against E. coli O157:H7 than against with S.aureus.