ArticleFoods (Basel, Switzerland)2026
Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were isolated from locally produced wheat grains and used as target microorganisms to evaluate the antibacterial potential of freshly pressed cabbage juices. Juices obtained from five cabbage varieties-red cabbage, white cabbage, napa (Chinese) cabbage, broccoli, and cauliflower-were comparatively assessed using the broth dilution method to determine their minimum inhibitory and bactericidal effects (
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