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Table 3 Percentages of reduction of activity after different treatments

From: Characterization of bacteriocins produced by strains of Pediococcus pentosaceus isolated from Minas cheese

  

P. pentosaceus 63

P. pentosaceus 145

P. pentosaceus 146

P. pentosaceus 147

Enzymes

Proteinase K

53

95

95

94

Papain

95

95

50

50

Pepsin

53

63

95

94

Lipase

74

47

45

39

Catalase

37

42

50

39

α-Amylase

32

42

45

33

Chemicals

NaCl

16

11

15

17

SDS

0

0

0

0

Tween 80

32

26

25

0

Triton X-100

11

11

0

0

Skim milk

21

21

25

22

pH

2

21

16

20

11

4

21

0

15

0

6

11

11

15

0

8

11

21

25

6

10

16

16

20

6

Temperatures

25

37

32

35

17

30

37

32

35

28

37

32

32

30

22

60

32

32

35

22

80

21

32

30

28

100

21

26

30

22

20 min at 121 °C

32

32

35

28

  1. All data represent an average of three repeats. The values recorded in each experiment did not vary by more than 5%, and single data points are presented in the table without standard deviation
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Annals of Microbiology

ISSN: 1869-2044

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