Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential

Table 3 Effects of enzymes, pH, detergents and temperature on stability of BLS EM485 and BLS EM925

Treatment	EM485 BLS	EM925 BLS
Enzymes
α-amylase, lipase	+	+
proteinase K, proteinase type XIV, trypsin, pepsin, papain, pronase, α-chymotrypsin	-	-
Detergents, protease inhibitors, salts
Triton X-100, Triton X-114, Tween 20, Tween 80, SDS, NaCl, urea, EDTA, milk, glycerol	+	+
pH
2.0	+	+
4.0 - 10.0	+	+
12.0	+	+
Temperature
121 °C (20 min)	-/+	-/+
30, 37, 45, 60, 80, 100 °C (2 h)	+	+

ISSN: 1869-2044