Table 1 Characterization of bacteriocin from Lactobacillus pentosus strain LAP1 against most susceptible indicator bacteria
Factors | Indicator bacteria | ||||
|---|---|---|---|---|---|
S. epidermidis | M. luteus | S. flexneri | Y. enterocolitica | P. vulgaris | |
pH stability | |||||
3 | + | + | + | + | + |
5 | + | + | + | + | + |
7 (control) | + | + | + | + | + |
8 | − | − | − | − | − |
10 | − | − | − | − | − |
Thermal stability | |||||
Control (unheated) | + | + | + | + | + |
60 °C (60 min) | − | − | − | − | − |
100 °C (30 min) | − | − | − | − | − |
121 °C (15 min) | − | − | − | − | − |
Proteolytic enzyme | |||||
Control (untreated) | + | + | + | + | + |
Pepsin treated | − | − | − | − | − |