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Table 3 Inhibitory activities against Lactobacillus sakei subsp. sakei jcm1157T of cell free supernatant under various conditions

From: Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy filling

Treatment Activity (AU/ml)
Enzymatic stability  
 Control 12,800
 Protenase K pH 8.0 0
 Pepsin pH 3.0 0
 Trypsin pH 8.5 0
 α-chymotrypsin pH 8.5 0
 Actinase E pH 7.0 0
 α-amylase pH 7.0 12,800
 Lipase pH 7.0 12,800
Heat stability  
 100 °C for 5 min, pH 5.5 25,600
 100 °C for 30 min, pH 5.5 25,600
 121 °C for 15 min, pH 5.5 25,600
pH stability  
 pH 3.0 12,800
 pH 4.0 12,800
 pH 5.0 12,800
 pH 5.5 25,600
 pH 6.0 25,600
 pH 7.0 25,600
 pH 8.0 12,800
 pH 9.0 12,800
 pH 10.0 12,800