Table 4. Zone of inhibition (mm) of the fermented beverages against food-related bacteria

Gram	Bacterial strains	Day¹⁾	Samples²⁾
Gram	Bacterial strains	Day¹⁾	C2M0	C1.5M0.5	C1M1	C1.5M0.5	C0M2
+	B. subtilis	0	6.26±0.05^d3)	7.05±0.11^c	7.32±0.03^b	7.46±0.08^ab	7.60±0.09^a
	B. subtilis	15	10.97±0.14^d	10.15±0.12^c	12.96±0.07^b	13.32±0.24^a	13.45±0.19^a
	B. coagulans	0	6.77±0.07^d	6.96±0.03^c	7.04±0.02^c	7.17±0.01^b	7.35±0.05^a
	B. coagulans	15	12.86±0.16^e	13.47±0.08^d	13.97±0.07^c	14.38±0.04^b	14.67±0.05^a
	S. mutans	0	6.29±0.02^e	6.37±0.02^d	6.42±0.02^c	6.54±0.06^b	6.71±0.04^a
	S. mutans	15	9.85±0.09^d	9.96±0.10^d	10.18±0.13^c	10.49±0.04^b	10.75±0.04^a
-	E. coli	0	6.34±0.02^e	6.40±0.03^d	6.46±0.04^c	6.51±0.04^b	6.62±0.04^a
	E. coli	15	13.33±0.02^e	13.72±0.04^d	14.01±0.03^c	14.23±0.01^b	14.48±0.08^a
	A. calcoaceticus	0	7.25±0.04^e	7.34±0.03^d	7.42±0.01^c	7.51±0.03^b	7.63±0.02^a
	A. calcoaceticus	15	13.52±0.09^e	13.74±0.16^d	14.00±0.82^c	14.30±0.06^b	14.48±0.06^a
	P. mirabilis	0	7.34±0.02^e	7.52±0.03^d	7.67±0.03^c	7.76±0.03^b	7.95±0.03^a
	P. mirabilis	15	12.19±0.02^e	12.35±0.01^d	12.46±0.04^c	12.56±0.03^b	12.85±0.05^a

0 and 15 days are before and after fermentation.
C2M0, corn silk 2%+mulberry leaves 0%; C1.5M0.5, corn silk 1.5%+mulberry leaves 0.5%; C1M1, corn silk 1%+mulberry leaves 1%,; C0.5M1.5, corn silk 0.5%+mulberry leaves 1.5%; C0M2, corn silk 0%+mulberry leaves 2%.
All values are expressed as mean±SD (n=3) and within a column with different superscript letters are significantly different from each other at p<0.05.