Table 4.
Effect of pH on the antibacterial activity of bacteriocins from L. plantarum KLDS 1.0344 against Listeria monocytogenes ATCC 19115, Salmonella typhimurium ATCC 14028, Escherichia coli O157:H7 ATCC 43889, Staphylococcus aureus ATCC 25923.
| pH | L. monocytogenes | S. aureus | S. typhimurium | E. coli O157:H7 |
|---|---|---|---|---|
| 2 | 100.0 ± 0.0 a | 100.0 ± 0.0 a | 100.0 ± 0.0 a | 100.0 ± 0.0 a |
| 3 | 82.3 ± 0.3 b | 78.1 ± 0.2 b | 73.2 ± 0.3 b | 71.4 ± 0.2 b |
| 4 | 65.4 ± 0.2 d | 60.0 ± 0.2 c | 56.4 ± 0.2 c | 54.0 ± 0.2 c |
| 5 | 50.0 ± 0.2 e | 42.4 ± 0.1 d | 39.1 ± 0.1 d | 33.0 ± 0.1 d |
| 6 | 29.2 ± 0.1 f | 20.2 ± 0.1 f | 16.0 ± 0.0 f | 15.2 ± 0.0 f |
| 7 | 0.0 ± 0.0 g | 0.0 ± 0.0 g | 0.0 ± 0.0 g | 0.0 ± 0.0 g |
| 8 | 0.0 ± 0.0 g | 0.0 ± 0.0 g | 0.0 ± 0.0 g | 0.0 ± 0.0 g |
Inhibition activity (%) = [(diameter of inhibition zone)2 − (10 mm)2/(diameter of maximum inhibition zone)2 − (10 mm)2] × 100%. The data values are expressed as the mean ± standard deviation (n = 3). Values in a column with different superscript letters are significantly different (p < 0.05).