Table 5.
Effects of enzymatic and heat treatments on antibacterial activity of Padina pavonica active isolates supernatant.
| Micrococcus sp. | S. aureus | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| S | T | P | T1 | T2 | T3 | S | T | P | T1 | T2 | T3 | |
| P8 | + | + | + | + | + | − | + | + | + | + | + | − |
| P9 | + | + | + | − | − | − | + | + | + | − | − | − |
| P11 | + | + | + | − | − | − | + | + | + | − | − | − |
| P12 | + | + | + | − | − | − | + | + | + | − | − | − |
| P20 | + | + | + | − | − | − | + | + | + | − | − | − |
S, supernatant; T, supernatant treated by trypsin; P, supernatant treated by pepsin; T1, supernatant heated at 60°C; T2, supernatant heated at 80°C; T3, supernatant heated at 100°C. +, active; −, not active.