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

Annals of Microbiology

Table 4 Antimicrobial activity (AU/mL) on different modified MRS

Media		UA/mL
	g/L	P. pentosaceus 63	P. pentosaceus 145	P. pentosaceus 146	P. pentosaceus 147
Lactose	20.0	1600	1600	800	3200
Sucrose	20.0	1600	800	400	0
Mannitol	20.0	800	200	400	0
Dextrose	20.0	12,800	12,800	12,800	12,800
Fructose	20.0	6400	6400	12,800	6400
Maltose	20.0	25,600	12,800	12,800	12,800
Raffinose	20.0	400	400	200	0
Peptone	25.0	6400	6400	6400	3200
Meat extract	25.0	6400	6400	12,800	6400
Yeast extract	25.0	6400	6400	12,800	6400
Peptone Meat extract	12.5	6400	6400	12,800	6400
Peptone Meat extract	12.5	6400	6400	12,800	6400
Peptone Yeast extract	15.0	6400	6400	12,800	6400
Peptone Yeast extract	7.5	6400	6400	12,800	6400
Meat extract Yeast extract	15.0	6400	12,800	6400	6400
Meat extract Yeast extract	7.5	6400	12,800	6400	6400
Peptone Meat extract Yeast extract	10.0	12,800	12,800	12,800	12,800
	10.0
	5.0
K₂HPO₄	0	6400	6400	6400	6400
	2.0	12,800	12,800	12,800	12,800
	5.0	6400	6400	6400	3200
	10.0	6400	6400	3200	3200
MgSO₄	0	12,800	6400	6400	6400
	0.1	6400	12,800	12,800	12,800
	0.5	6400	6400	6400	6400
MnSO₄	0	6400	400	12,800	6400
	0.05	12,800	12,800	12,800	12,800
	0.2	6400	400	6400	6400
Sodium acetate	0	6400	400	6400	6400
	5.0	6400	6400	3200	6400
	10.0	6400	400	12,800	6400
Ammonium citrate	0	6400	400	6400	6400
	2.0	6400	6400	12,800	12,800
	5.0	12,800	400	6400	6400
Tween 80	0	3200	400	6400	1600
	1.0	12,800	12,800	12,800	12,800
	2.0	12,800	400	12,800	6400
	5.0	12,800	400	12,800	6400
pH	2	400	400	800	200
	4	6400	400	6400	6400
	6	12,800	12,800	12,800	12,800
	8	6400	400	6400	6400
	10	3200	400	3200	3200
	12	0	0	0	0
Glycerol	0	12,800	25,600	6400	12,800
	0.5	6400	12,800	6400	12,800
	1.0	6400	12,800	6400	6400
	2.0	6400	6400	6400	6400
	5.0	6400	6400	6400	6400
	10.0	6400	6400	6400	3200

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

ISSN: 1869-2044