Table 2.

Effect of detergents, salts, and temperature on the stability of the BLIS produced by Enterococcus faecium 135

Treatment	Inhibition zone*
	Listeria innocua CLIST 2711
Control	+  +
Triton 100x	+  +  +
SDS	+  +  +
Tween-80	+  +  +
Tween-20	+  +  +
EDTA	+  +
NaCl	+  +
Thermic treatment:
30, 50, 70, or 90 °C for 1 h	+  +
120 °C for 15 min	-

^* (+ + +) > 12 mm, (+ +) 11.0–11.99 mm, ( +) 10.0–10.99 mm, and (-) did not show inhibition zone. Control: BLIS from E. faecium 135 without addition of any salt or detergent. The concentration of salts and detergents used for the experiments was of 1% (w/v) or (v/v)