Purification, Characterization, and Mode of Action of Pentocin JL-1, a Novel Bacteriocin Isolated from Lactobacillus pentosus, against Drug-Resistant Staphylococcus aureus
Table 4
Stability of pentocin JL-1 against pH, temperatures and enzymes.
Treatment
Residual inhibitory activity (inhibition zone diameter, mm)
Residual inhibitory activity (%)
pH value
Control (5.5)
100.00
2.0
65.69
3.0
67.78
4.0
70.29
5.0
100.00
6.0
100.00
7.0
98.74
8.0
61.09
9.0
53.97
10.0
52.30
Temperature
Control
100.00
−20°C, 1 h
93.00
4°C, 1 h
99.58
30°C, 1 h
100.00
60°C, 1 h
98.74
100°C, 1 h
94.52
121°C, 15 min
84.10
Enzyme
Control
100.00
Proteinase K (pH 7.5, 55°C)
72.38
Trypsin (pH 8.0, 37°C)
65.69
Pepsin (pH 1.8, 37°C)
0.00
Alkaline protease (pH 8.6, 50°C)
0.00
The decrease being considered statistically significantly ().
