Table 1.

Antibacterial activity of proteins isolates levels (200, 400, and 800 µg/mL) against dairy pathogenic bacteria expressed with inhibition zones (mm/24 h) at 37 °C, MIC, and MBC

Pathogenic bacteria	Protein isolates
	DPI			HPI			PSP			KBH
	200	400	800	200	400	800	200	400	800	200	400	800
B. cereus	14ab	17ab	21b	16b	19b	22b	17b	23b	26b	17b	21ab	24b
L. monocytogenes	13b	16b	20b	15b	18b	24ab	16b	21c	25b	16b	20b	23b
S. aureus	15a	19a	25a	18a	21a	25a	19a	25a	29a	19a	22a	28a
Y. enterocolitica	11 cd	14 cd	17d	13 cd	16 cd	20c	14d	19d	22d	14 cd	18c	21c
E. coli	12c	15c	18c	14c	17c	21bc	15c	20c	24c	15c	19b	22c
C. jejuni	10 cd	13 cd	16d	10d	15d	19 cd	14d	17de	21d	12d	17 cd	20d
Bacteria	MIC						MBC
	DPI		HPI	PSP		KBH	DPI		HPI	PSP		KBH
B. cereus	120e		110e	100e		105e	230e		200e	180e		190e
L. monocytogenes	130d		120d	110d		115d	250d		230d	200d		210d
S. aureus	100f		95f	85f		90f	190f		185f	160f		175f
Y. enterocolitica	170b		160b	145b		150b	320b		300b	270b		280b
E. coli	150c		140c	130c		135c	290c		260c	240c		250c
C. jejuni	180a		170a	150a		160a	350a		320a	280a		300a

DPI, duck egg protein isolate; HPI, hen egg protein isolate; PSP, pepper seed protein isolate; PKH, pepsin kidney bean protein hydrolysate; MIC, minimum inhibitory concentration; MBC, minimum bactericidal concentration; Different lowercase letters in same column indicate significant differences (p ≤ 0.05).