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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