NANOVER™  has strong antimicrobial efficacy against various microorganisms. The table shows the value of the minimal inhibitory concentration (MIC) of each NANOVER™ SCV-WA series type to inhibit the fission or multiplication of each micro-organism. The other types are presumably equal. The MIC is defined as the lowest concentration of NANOVER™  that completely inhibits the growth of microoganisms.

MIC of NANOVER™ to various microorganisms[unit: μg/ml]

Bacteria characteristies MIC for NANOVERTM SCV-WA Esherichia coli ATCC 25922 The pollution indicator of food and drinking water 5 Esherichia coli 0157 The bacteria to cause food poisoning by producing velo toxin 5 Pseudomonas aeruginosa ATCC27853 The bacteria to cause the decay of fishes and shells 5 Staphylococcus aureus ATCC29213 The bacteria to cause suppuration, ichoremia and food poisoning, etc. 5 Non-spore forming Bacillus subtilis The bacteria to cause the decay of milk, meat, etc. 5 Spore forming Bacillus subtilis The bacteria to cause the decay of milk, meat, etc. 5 Salmonella typhimurium The bacteria to cause typhoidal diseases and food poisoning, etc. 5 MRSA The bacteria to cause in-hospital infection 5 Candida albicans It is a kind of fungi that give rise to candida inflammation. 5 P. Vulgaris It is a kind of fungi that give rise to candida inflammation. 5 Enterococcus faecalis ATCC29212 It is generated from contaminated food-materials or inferior manufacturing process. 5

Test method: Agar-dilution method defined by NCCLS
Department of Internal Medicine, The Catholic University of Korea
The 54th Conference of The Korean Association of Internal Medicine (2003.10.25)
 

            
     → Good long-term stability

 
 100℃, 1mm x 1mm