Table 3.
Effect of pH and temperature on cell growth and the antimicrobial activities of L. plantarum EM.
| Factor | Viable Cells (CFU/mL) | Antimicrobial Activity (AU/mL) | ||||
|---|---|---|---|---|---|---|
| Antibacterial | Antifungal | |||||
| 24 h | 48 h | 24 h | 48 h | 24 h | 48 h | |
| Temp. (°C) * | ||||||
| 25 | 9.49 ± 0.08 b | 9.28 ± 0.25 a | 100 | 200 | 100 | 200 |
| 30 | 9.78 ± 0.11 a | 9.33 ± 0.21 a | 200 | 200 | 200 | 400 |
| 37 | 9.47 ± 0.06 b | 8.69 ± 0.09 b | 100 | 200 | 100 | 200 |
| pH ** | ||||||
| 4.0 | 9.39 ± 0.10 c | 8.90 ± 0.30 cd | 100 | 100 | 100 | 100 |
| 5.0 | 9.44 ± 0.17 c | 9.22 ± 0.15 bc | 100 | 200 | 100 | 100 |
| 6.0 | 9.81 ± 0.10 a | 9.59 ± 0.07 a | 200 | 200 | 200 | 400 |
| 7.0 | 9.76 ± 0.13 ab | 9.49 ± 0.16 ab | 200 | 200 | 200 | 400 |
| 8.0 | 9.53 ± 0.14 bc | 8.70 ± 0.14 d | 100 | 200 | 100 | 200 |
* Rice bran slurries were incubated at 25, 30, or 37 ℃ without pH adjustment. ** pH values of rice bran slurries were adjusted to 4.0–8.0 and then incubated at 30 ℃. Different letters (a–d) represent significant differences (p < 0.05) on the same factor at 24 h and 48 h, respectively.