Table 2 Characterization of crude bacteriocin preparation and probiotic properties of Enterococcus hirae LD3
From: Probiotic potential of bacteriocin-producing Enterococcus hirae strain LD3 isolated from dosa batter
S. No. | Treatment | Bacteriocin activity (mm) |
|---|---|---|
1. | pH 2.0 | 26 ± 0.57 |
pH 4.0 (control) | 26 ± 0.45 | |
pH 6.0 | 24 ± 0.41 | |
pH 7.0 | 0.0 | |
pH 8.0 | 0.0 | |
pH 10.0 | 0.0 | |
2. | Control | 26 ± 0.28 |
80, 100, and 121 °C for 15 min | 26 ± 0.15 | |
3. | Control | 26 ± 0.28 |
Ethanol, methanol, isopropanol, acetone, ethyl acetate, SDS, Tween-80, urea, Triton X-100 | 26 ± 0.45 | |
4. | Control | 26 ± 0.28 |
Catalase, amylase, and lipase | 26 ± 0.57 | |
Pepsin | 20 ± 0.45 | |
Trypsin | 18 ± 0.15 | |
Proteinase K | 14 ± 0.28 | |
Papain | 16 ± 0.24 | |
5. | Micrococcus luteus MTCC 106 | 22 ± 0.28 |
Lactobacillus curvatus NRRL B-4562 | 11 ± 0.45 | |
L. delbrueckii NRRL B-4525 | 12 ± 0.57 | |
L. acidophilus NRRL B-4495 | 18 ± 0.28 | |
L. plantarum NRRL B-4496 | 0.0 | |
Lactococcus lactis subsp. lactis NRRL B-1821 | 0.0 | |
Lactococcus lactis subsp. cremoris NRRL B-634 | 20 ± 0.28 | |
Enterococcus faecium NRRL B-2354 | 19 ± 0.28 | |
Enterobacter cloacae NRRL B-14298 | 11 ± 0.06 | |
Staphylococcus aureus | 13 ± 0.03 | |
E. coli O157:H7 | 18 ± 0.06 | |
Pseudomonas fluorescens | 17 ± 0.15 | |
P. aeruginosa | 13 ± 0.28 | |
Salmonella typhi | 14 ± 0.15 | |
Shigella flexneri | 12 ± 0.06 | |
Listeria monocytogens | 13 ± 0.06 | |
Vibrio sp. | 12 ± 0.23 |