Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods

<table class="fixed-width table-group" id="tab5"><tr><td><table class="table"><colgroup><col style="width:7.96em"/><col style="width:7.96em"/><col style="width:18.00em"/><col style="width:5.74em"/><col style="width:10.19em"/><col style="width:7.96em"/></colgroup><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">Protein Mass</td><td class="align_center">No. of Peptides</td><td class="align_center">Sequence Header</td><td class="align_center">Link</td><td class="align_center">Relative Abundance</td><td class="align_center">Probability</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">5729.03</td><td class="align_center">87</td><td class="align_center"> Bacteriocin peptide PlnF OS = Lactobacillus plantarum (strain ATCC BAA-793 / NCIMB 8826 / WCFS1) GN=plnF</td><td class="align_center">F9UU07</td><td class="align_center">97.8%</td><td class="align_center">99.0%</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

BioMed Research International

tab5

Table 5

Table 5: Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods 