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Table 3 Stability tests for fermencin SA715 (heat, enzyme and pH)

From: Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin

Test Zone of inhibition (mm)
Control ++++
Heat
 40 ++++
 50 ++++
 60 ++++
 70 ++++
 80 ++++
 90 ++++
 100 +++
Enzyme
 Proteinase K ++
 Lysozyme ++++
 Peptidase ++
 Lyticase ++++
 Catalase ++++
 Trypsin +++
 α-Chymotrypsin +++
 Protease +++
pH
 2–7 +++
 8 ++
 9 and 10 +
  1. ++++, inhibition zone > 20 mm; +++, inhibition zone 16–20 mm; ++, inhibition zone = 15 mm; +, inhibition zone < 15 mm