Table 2.
The inhibitory spectrum of antibacterial compounds produced by SKI19
| Indicator strain | Diameter of inhibition zone (mm)* | |||
|---|---|---|---|---|
| CFS | NCFS | NCFSC | NCFSC-proteolytic enzymes | |
| Closely related species | ||||
| Enterococcus faecalis CF1GI14 | 18 ± 0.20Aa** | 16 ± 0.12Aa | 14.5 ± 0.15Ab | 0.00 ± 0.00 |
| Enterococcus faecalis CM6CR07 | 17 ± 0.10Aa | 15 ± 0.03Ab | 13.5 ± 0.11Bb | 0.00 ± 0.00 |
| Enterococcus faecium CKF12 | 16.5 ± 0.05Aa | 13.5 ± 0.05Bb | 12 ± 0.13Bb | 0.00 ± 0.00 |
| Enterococcus lactis CKF16 | 18.5 ± 0.21Aa | 17 ± 0.10Aa | 17 ± 0.10Aa | 0.00 ± 0.00 |
| Lactobacillus plantarum TISTR 875 | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Lactobacillus sakei subsp. sakei JCM 1157 | 19 ± 0.12Aa | 18 ± 0.15Aa | 18 ± 0.15Aa | 0.00 ± 0.00 |
| Pediococcus pentosaceus TISTR 413 | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Food spoilage and foodborne pathogenic bacteria | ||||
| Bacillus cereus DMST 5040 | 11 ± 0.15Ab | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Clostridium perfringens DMST 16637 | 9 ± 0.15Ac | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Escherichia coli DMST 4212 | 10 ± 0.12Ab | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Listeria monocytogenes DMST 17303 | 20 ± 0.10Aa | 18 ± 0.05Aa | 18 ± 0.05Aa | 0.00 ± 0.00 |
| Salmonella Enteritidis DMST 15676 | 11 ± 0.12Ab | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Salmonella Typhimurium DMST 15674 | 10.5 ± 0.12Ab | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Staphylococcus aureus DMST 8840 | 12.5 ± 0.14Ab | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
*Values are given as mean ± standard deviation (SD) from triplicate experiments
**Significant differences in row are indicated by different capital letters and significant differences in column are presented by different small letters (P < 0.05)