Table 5.

Sensitivity of bacteriocin of bacterial isolates isolated from poultry meat and pickle towards pepsin

Serial no.	Isolated bacterial strains	Sensitivity to Pepsin (proteolytic enzyme)
1.	GCU-W-PS1 (L. plantarum)	Sensitive
2.	GCU-W-PS2 (Lactobacillus sakei)	Sensitive
3.	GCU-W-MS2 (Lactobacillus johnsonii)	Sensitive
4.	GCU-W-MS1 (L. curvatus)	Sensitive
5.	GCU-M-PS1 (L. plantarum)	Sensitive
6.	GCU-M-PS2 (Lactobacillus sakei)	Sensitive
7.	GCU-M-MS2 (Lactobacillus johnsonii)	Sensitive
8.	GCU-M-MS1 (L. curvatus)	Sensitive