Figure 2.

Changes of antimicrobial activity of fermentation broths of three Lactobacillus plantarum strains after various treatments. Control: Untreated fermentation broth; heat: 100°C heat treatment; proteinase K: the fermentation broth treated by proteinase K; pH = 6.5: the fermentation broth with pH adjusted to 6.5; catalase: the fermentation broth treated by catalase; pepsin: the fermentation broth treated by pepsin; trypsin: the fermentation broth treated by trypsin. (a) S. aureus ATCC12600 as indicator; (b) E. coli ATCC35128 as indicator; (c) Salmonella ASI.1174 as indicator. Data are the mean ± SD of at least three independent experiments