Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components

Table 4

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

Interaction effects	Inhibition zone [mm]
	P. fluorescens	E. coli	M. flavus	B. cereus	C. famata
CH0C/L0	20.1 ± 0.48	21.7 ± 0.11	20.4 ± 0.34	20.0 ± 0.00	21.2 ± 0.17
CH0C/L0.5	22.2 ± 0.12	22.0 ± 0.33	30.4 ± 0.57	20.0 ± 0.00	22.1 ± 0.72
CH0C/L1	23.4 ± 0.46	22.6 ± 0.09	29.7 ± 0.28	20.0 ± 0.00	23.7 ± 0.58
CH1C/L0	22.5 ± 0.70	22.9 ± 0.51	27.5 ± 0.19	20.0 ± 0.00	28.2 ± 0.47
CH1C/L0.5	22.9 ± 0.25	22.9 ± 0.45	32.8 ± 1.04	20.0 ± 0.00	29.4 ± 1.62
CH1C/L1	23.1 ± 0.78	23.5 ± 0.25	33.4 ± 0.99	20.0 ± 0.00	30.9 ± 1.09
CH2C/L0	23.2 ± 0.28	23.5 ± 0.64	30.5 ± 0.39	22.3 ± 0.70	31.2 ± 0.63
CH2C/L0.5	24.8 ± 0.21	24.2 ± 0.28	33.2 ± 0.96	24.0 ± 0.70	33.7 ± 0.22
CH2C/L1	26.5 ± 0.77	25.4 ± 0.25	35.4 ± 0.66	24.9 ± 0.54	34.1 ± 0.11

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