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Table 3 Inhibitory activities against Lactobacillus sakei subsp. sakei jcm1157^T 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

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