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. 2018 Jan 24;8:6. doi: 10.1186/s13568-018-0541-3

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© The Author(s) 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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Fig. 8 — Antimicrobial activity of the bio-produced pexiganan peptide against E. coli ATCC^® 25922™ in comparison with controls as determined by the minimum bactericidal concentration (MBC) method. a The percentages of viable cells after MBC tests. b Photographs of E. coli growth on agar plates containing of: (a) water; (b) DAMP4 protein; (c) DAMP4_var-pexiganan protein; (d) synthetic pexiganan peptide; and (e) bio-produced pexiganan peptide. The concentration of all protein/peptide samples was 16 µg/mL