Table 3 Antimicrobial activities of yogurt with pepper juice

Pathogen	Antimicrobial activity (mm)
Pathogen	No addition	Red pepper (5%)	Green pepper (5%)
Escherichia coli	19.00±0.25^a	18.78±0.44^ab	18.39±0.60^b
Escherichia coli VTI/O55	18.67±0.71	20.00±1.80	18.94±2.27
Escherichia coli VTI/O91¹⁾	17.94±1.16	17.72±1.03	17.78±0.62
Escherichia coli VTII/O104	24.78±2.28^ab	25.61±0.86^a	24.11±0.60^b
Pseudomonas aeruginosa	16.22±0.36^b	15.11±1.29^c	17.39±1.11^a
Salmonella auatum E1	17.22±1.09^b	18.28±0.51^a	17.78±0.62^ab
Salmonella london E	14.61±0.70^b	16.83±0.43^a	16.89±0.74^a
Salmonella oyonnox C1	14.06±1.84	13.78±1.56	13.33±1.41
Salmonella teddington	13.61±1.41	14.06±0.95	14.67±1.41

Values are mean±SEM (n=3).
Different small letters in the same row indicated significant difference (p<0.05).
¹⁾ Clear zone showing a ring type.