Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components

Table 3

Antibacterial activity of edible films modified by CH and C/L preparation (main effects).

Main effect	Inhibition zone [mm]
	P. fluorescens	E. coli	M. flavus	B. cereus	C. famata
Chitosan [%]
0	21.9 ± 1.48	22.1 ± 0.44	26.8 ± 9.34	20.0 ± 0.00	22.3 ± 1.21
1	22.8 ± 0.60	23.1 ± 0.46	31.2 ± 2.89	20.0 ± 0.00	29.5 ± 1.56
2	24.8 ± 1.48	24.4 ± 0.89	33.0 ± 2.22	23.7 ± 1.27	33.0 ± 1.41
Cystatin/lysozyme [%]
0	21.9 ± 1.46	22.7 ± 0.88	26.1 ± 8.92	20.8 ± 5.65	26.9 ± 4.45
0.5	23.3 ± 1.70	23.0 ± 1.23	32.1 ± 2.60	21.3 ± 6.94	28.4 ± 4.64
1	24.3 ± 1.19	23.8 ± 1.03	32.8 ± 1.53	21.6 ± 6.50	29.6 ± 5.16

Values with different letters (a–c) within the same column differ significantly ().