Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods

Table 4

Residual antimicrobial activity of Lactobacillus treated under different conditions.

Treatment concentration	Strains
	L2	L16	L19	T4	T8	H9	S6
Temperature/time
65°C/30 min	+++	+++	+++	+++	+++	+++	+++
85°C/30 min	+++	+++	+++	+++	+++	+++	+++
100°C/30 min	+++	+++	+++	+++	+++	+++	+++
121°C/20 min	+++	+	++	++	++	+++	++
pH
2	+++	+++	+++	+++	+++	+++	+++
3	+++	+++	+++	+++	+++	+++	+++
4	+++	+++	+++	+++	+++	+++	+++
5	+++	+++	+++	+++	+++	+++	+++
8	++	++	++	++	+++	++	+
14	-	-	-	-	-	-	-
Organic solvent
Methanol 10% (vol/vol)	++	++	+	++	++	+++	++
Ethanol 10% (vol/vol)	+++	+++	+++	+++	+++	+++	+++
n-Butanol 10% (vol/vol)	+++	+++	+++	+++	+++	+++	+++
Additive
Potassium chloride 1% (wt/vol)	+++	++	+++	++	++	++	+++
Sodium citrate 1% (wt/vol)	+++	++	++	++	+++	+++	+++
Tween-80 1% (wt/vol)	+	+	++	-	+	+	++

ps: “-”:inhibition zone < 6 mm; “+”:inhibition zone: 6–8 mm; “++”:inhibition zone: 8–9 mm; “+++”:inhibition zone > 9 mm.