. 2012 May 12;51(9):1884–1892. doi: 10.1007/s13197-012-0730-z

Table 3.

Antimicrobial activity (zone of inhibition in mm) of fermented fresh water fish head protein hydrolysate

Organisms	NCIM5335	FD3	NCIM5368
Antibacterial properties (zone of inhibition in mm)
E. coli MTCC118	28.0 ± 2.75^a	29.5 ± 2.00 ^a	26.2 ± 2.25 ^a
B. cereus F4810	18.7 ± 0.25 ^a	18.7 ± 0.25 ^a	14.0 ± 0.50^b
B. subtilis MTCC441	17.2 ± 1.25 ^a	16.0 ± 1.50 ^a	16.0 ± 2.00 ^a
Y. enterocolitica MTCC859	27.2 ±1.25 ^a	27.5 ± 1.00 ^a	26.7 ± 0.75 ^a
L. monocytogenes Scott A	29.7 ± 0.25 ^a	20.7 ± 0.75^b	13.5 ± 1.00^c
S. aureus FRZ722	28.2 ± 0.92^a	29.7 ± 0.25^a	13.5 ± 0.50^b
S. typhi FB231	17.5 ± 0.50 ^a	15.0 ± 0.50^b	17.5 ± 0.50 ^a
S. paratyphi FB247	25.5 ± 0.50 ^a	23.2 ± 0.25^b	25.0 ± 1.00 ^a
S. itriditicus FB257	28.2 ± 0.50 ^a	28.7 ± 1.00 ^a	27.0 ± 1.50 ^a
M. leuteus	25.5 ± 0.50 ^a	19.7 ± 3.25^b	20.5 ± 3.00^b
Antifungal activity (% of inhibition)
A. niger MTCC218	NI	NI	NI
A. ochraceus MTCC4643	28.0 ± 1.00 ^a	18.0 ± 0.50^b	15.2 ± 1.00^c
A. flavus MTCC277	NI	NI	NI
A oryzae MTCC262	29.0 ± 1.00 ^a	19.5 ± 1.50^b	16.20 ± 1.00^c
P. chrysogenum MTCC616	55.5 ± 2.00 ^a	39.4 ± 1.00^b	40.0 ± 2.00^b
F. oxysporum MTCC1755	21.6 ± 2.00 ^a	22.8 ± 2.00 ^a	20.5 ± 1.00 ^a

NCIM5335 - Enterococcus faecium NCIM5335, FD3 - Pediococcus acidilactici FD3, NCIM5368 - Pediococcus acidilactici NCIM5368; NI: No inhibition

Values within the same row with the same superscripts are not singnificantly different (p > 0.05) (n = 3)