TABLE 2.
Antimicrobial activity of mundticin KS
| Organism | Straina | Sensitivityb to mundticin KS |
|---|---|---|
| Bacillus subtilis | ATCC 6633 | − |
| 168 | − | |
| Bacillus cereus | IFO15305 | − |
| Enterococcus faecium | IFO13712 | +++ |
| Enterococcus faecalis | IFO12964 | +++ |
| Enterococcus mundtii | NFRI 7393c | − |
| JCM 8731T | +++ | |
| Lactobacillus plantarum | ATCC 8041 | + |
| Weissella viridescens | JCM 1174 | − |
| Lactobacillus lactis | NFRI 7307 | + |
| Lactobacillus brevis | JCM 1059 | − |
| Lactobacillus bavaricus | JCM 1129 | − |
| Lactobacillus curvatus | JCM 1096 | + |
| Lactobacillus casei subsp. casei | JCM 1134 | − |
| Salmonella enterica serovar Enteritidis | IFO3313 | − |
| Listeria monocytogenes | ATCC 15313 | ++ |
| ATCC 49594 | ++ | |
| Escherichia coli | HB101 | − |
| ATCC 10798 | − |
a
ATCC, American Type Culture Collection, Manassas, Va.; IFO, Institute for Fermentation, Osaka, Japan; NFRI, National Food Research Institute, Tsukuba, Japan; JCM, Japan Collection of Microorganisms, Wako, Japan.
b
Culture filtrate containing mundticin 7393 (6,400 AU/ml), which was preheated at 75°C for 1 h, was used for these sensitivity tests. Symbols: +, sensitive to mundticin KS (+, ++, and +++ reflect the degree of sensitivity); −, resistant to mundticin KS.
c
Mundticin KS producer strain.