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Table 4 Effects of pH, temperature, and proteolytic enzymes on the antibacterial activity and histamine-degrading ability of the bacteriocin from the tested LAB

From: Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming bacteria isolated from Myeolchi-jeot

Treatment

Bacteriocin-producing LAB

MCL11a

MCL12b

MCL13c

MCL14d

MCL15e

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

C

T

C

T

C

T

C

T

C

T

C

T

C

T

C

T

C

T

C

T

pH

2.0

512

ND

1156.4 ± 22.1

2251.4 ± 16.9

128

16

1217.5 ± 30.5

1898.2 ± 16.9

256

128

1236.3 ± 15.4

1476.2 ± 24.2

256

ND

1367.5 ± 11.8

1972.5 ± 13.5

64

32

926.5 ± 37.8

1325.2 ± 11.3

3.0

128

1715.2 ± 26.5

32

1853.6 ± 15.2

256

1204.3 ± 18.2

64

1707.2 ± 21.3

64

1161.4 ± 19.2

4.0–8.0

512

1208.2 ± 30.2

128

1198.5 ± 47.1

256

1247.0 ± 40.3

256

1388.2 ± 16.7

64

1185.7 ± 21.2

9.0

256

1619.5 ± 22.5

128

1219.3 ± 38.2

256

1203.4 ± 32.1

128

1571.4 ± 22.4

64

1201.2 ± 34.2

10.0

64

1906.1 ± 30.7

128

1199.6 ± 30.8

256

1216.4 ± 25.4

128

1586.1 ± 13.7

32

1334.0 ± 40.2

Heating

80 °C, 10 min

512

1178.9 ± 42.2

128

1203.5 ± 13.2

256

1207.3 ± 19.3

256

1375.1 ± 48.8

64

1194.4 ± 27.1

100 °C, 10 min

128

1690.5 ± 30.4

64

1688.3 ± 14.5

32

1598.3 ± 15.4

256

1390.1 ± 50.2

64

1203.8 ± 13.6

120 °C, 10 min

128

1709.2 ± 24.7

64

1674.2 ± 15.8

ND

1708.5 ± 33.6

64

1698.2 ± 20.2

64

1208.9 ± 22.5

Enzyme

Papain

ND

2268.1 ± 22.4

128

1228.5 ± 16.7

256

1200.3 ± 14.2

64

1671.3 ± 16.2

16

1526.3 ± 40.0

Pepsin

32

1998.1 ± 13.2

ND

2015.0 ± 20.7

32

1602.2 ± 27.1

32

1776.2 ± 13.5

16

1533.7 ± 9.0

Proteinase K

64

1922.2 ± 25.8

128

1200.4 ± 41.7

64

1579.2 ± 30.5

64

1726.3 ± 40.0

32

1329.2 ± 27.5

α-Chymotrypsin

512

1047.1 ± 24.1

32

1844.6 ± 23.1

128

1399.5 ± 23.0

64

1715.3 ± 33.0

ND

1676.0 ± 48.2

Trypsin

512

1188.2 ± 12.6

64

1680.5 ± 22.7

256

1214.1 ± 20.1

128

1599.2 ± 10.7

ND

1673.0 ± 33.1

  1. BA bacteriocin activity, HC histamine content, C bacteriocin before physico-chemical treatment, T bacteriocin after physico-chemical treatment
  2. aActivity of P. acidilactici MCL11 against S. xylosus MCH03
  3. bActivity of L. mesenteroides MCL12 against S. marcescens MCH02
  4. cActivity of E. faecium MCL13 against S. xylosus MCH03
  5. dActivity of L. sakei MCL14 against A. hydrophila MCH04
  6. eActivity of L. acidophilus MCL15 against M. morganii MCH05
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Fisheries and Aquatic Sciences

ISSN: 2234-1757

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