Table 2.

Chicory samples #1, #2 and #3 treated with individual enzymes or mixtures (5 mg/g protein) were assessed for antimicrobial activity against S. aureus and P. aeruginosa

Sample	Enzyme treatment	Release of hydrolysis products as reducing sugarsa		Antimicrobial activity
		(mg/mL)	(% of dry matter)	S. aureus E 70045	P. aeruginosa E-84219
#1	Pectinase + xylanase	15.9	31.7	+  +  +	(+ + +)b
	Pectinase + xylanase +  β-glucosidase	21.3	42.6	+  +  +	(+ + +)b
	Pectinase + xylanase +  β-glucosidase + inulinase	19.6	39.3	+  +  +	(+ + +)b
	No enzyme			+  +	−
#2	Pectinase + xylanase	9.3	18.6	+  +	−
	Pectinase + xylanase +  β-glucosidase	30.7	61.5	+  +  +	−
	Pectinase + xylanase +  β-glucosidase + inulinase	34.5	69.7	+  +  +	−
	No enzyme			+  +	−
#3	Pectinase + xylanase	26.0	52.0	+  +  +	+  +  +  +
	No enzyme			+	−

No inhibitory effect was observed with enzyme preparations in the absence of chicory extract. − no inhibitory effect; + weak inhibition; +  + moderate inhibition; +  +  + strong inhibition; +  +  +  + very strong inhibition

^aResults were corrected by subtracting readings from the sample without treatment and the sample with enzyme only

^bGrowth inhibition at 24 h, complete growth recovery at 48 h