Table 3.
Influence of heat treatment on the inhibitory activity of the cell free supernatants (CFS) of selected lactic acid bacteria (LAB) isolates from vacuum packaged beef against L. acidophilus using the agar well-diffusion test
| Temperature / Time | Diameter of inhibition zone (mm)/CSF from selected LAB isolates | |||
|---|---|---|---|---|
| C | D | E | F | |
| Control | 9.5 ± 0.4a | 9.0 ± 0.8a | 11.0 ± 0.8a | 11.5 ± 0.4a |
| 60°C | ||||
| 10 min | 9.1 ± 0.5b | 8.9 ± 0.7a | 10.4 ± 0.6a | 11.2 ± 0.8ab |
| 30 min | 7.1 ± 0.3c | 9.0 ± 0.8a | 11.0 ± 1.0a | 10.7 ± 0.5b |
| 100°C | ||||
| 10 min | 6.7 ± 0.3d | 6.7 ± 0.3b | 9.6 ± 0.6b | 10.0 ± 0.8c |
| 30 min | - | - | 8.4 ± 0.4c | 9.4 ± 0.5d |
n = 9 (triplicate in three independent experiments); - = no inhibition zone; Mean values (± standard deviation) with different letters in the same column are significantly different (Newman-Keuls test, p < 0.05); MIDI identification of LAB isolates: C and F = Pediococcus acidilactici; D = Lactobacillus delbrueckii subsp. bulgaricus; E = Lactobacillus casei GC subgroup A.