Table-1.
Antibacterial activity against Salmonella enterica strains isolated from contaminated chicken meat of the lyophilized cell-free supernatant of Pediococcus pentosaceus NP6 heated at 100°C for 15 min or at 121°C for 15 min or treated with pepsin or trypsin.
| Salmonella serovar | Inhibition zone (mm) | ||||||
|---|---|---|---|---|---|---|---|
| Control | 100°C, 15 min | 121°C, 15 min | 1 mg/mL Pepsin, 3 h | 1 mg/mL Trypsin, 3 h | SEM | p-value | |
| Salmonella Agona 1935 | 9.69 | 8.75 | 9.38 | 10.13 | 9.50 | 0.76 | 0.78 |
| Salmonella Amsterdam 1936 | 9.38 | 8.88 | 9.38 | 10.25 | 9.13 | 0.33 | 0.09 |
| Salmonella Braenderup | 10.75 | 9.75 | 11.50 | 10.38 | 9.75 | 0.82 | 0.53 |
| Salmonella Bareilly 5387 | 10.63 | 9.00 | 9.75 | 11.00 | 10.00 | 0.45 | 0.05 |
| Salmonella Brunei 916 | 9.13 | 8.63 | 9.00 | 9.50 | 9.25 | 0.65 | 0.91 |
| Salmonella Emek 4759 | 9.75bc | 9.25bc | 11.50a | 10.25ab | 8.50c | 0.31 | <.0001 |
| Salmonella Enteritidis | 9.25 | 8.88 | 9.75 | 9.75 | 8.50 | 0.39 | 0.14 |
| Salmonella Enteritidis 176-1 | 9.00 | 9.06 | 9.38 | 8.88 | 8.50 | 0.22 | 0.14 |
| Salmonella Hvittingfoss 5382 | 10.00 | 9.56 | 8.75 | 8.75 | 9. 00 | 0.45 | 0.25 |
| Salmonella Kentucky | 10.38 | 9.94 | 10.75 | 9.00 | 9.00 | 0.47 | 0.06 |
| Salmonella Mbandaka 5412 | 9.56 | 9.50 | 10.13 | 9.13 | 9.00 | 0.34 | 0.21 |
| Salmonella Ohio | 10.13 | 9.88 | 10.50 | 9.25 | 9.00 | 0.36 | 0.05 |
| Salmonella Paratyphi 8486 | 12.38 | 11.93 | 10.00 | 10.50 | 10.75 | 0.60 | 0.06 |
| Salmonella Singapore 5416 | 10.31 | 10.00 | 9.50 | 8.00 | 9.00 | 0.48 | 0.03 |
| Salmonella Typhimurium | 11.00 | 9.50 | 9.50 | 10.50 | 10.38 | 0.56 | 0.28 |
| Salmonella Typhimurium 5313 | 8.88 | 8.94 | 9.75 | 8.63 | 8.63 | 0.37 | 0.24 |
| Salmonella Urbana 5381 | 10.13 | 8.75 | 9.38 | 9.25 | 9.75 | 0.38 | 0.17 |
| Salmonella Weltevreden 5383 | 11.06 | 9.63 | 10.25 | 10.25 | 9.75 | 0.42 | 0.18 |