TABLE 3.
Inhibitory activities of water/salt-soluble extracts from legume flour hydrolysatesa against Penicillium roqueforti DPPMAF1 after 0, 3, 6, 9, 12, and 24 h of incubation at 30°C
| Hydrolysate | Inhibitory activityb after the following incubation time (h): |
|||||
|---|---|---|---|---|---|---|
| 0 | 3 | 6 | 9 | 12 | 24 | |
| Soy flour | − | − | − | − | − | − |
| Lentil flour | − | + | ++ | − | − | − |
| Pea flour | + | + | +++ | ++ | ++ | − |
| Chickpea flour | − | − | − | − | − | − |
| Faba bean flour | − | + | ++ | − | − | − |
a
Obtained with a neutral protease from Aspergillus oryzae (Veron PS; dosage, 25 g/100 kg of protein).
b
Determined by an agar diffusion assay and scored as follows: −, no inhibition; +, very weak inhibition; ++, low-level inhibition, with a small clear zone near the rim of the colony; +++, strong inhibition, with a large clear zone near the rim of the colony.