Isolation, Characterization, and Effect on Biofilm Formation of Bacteriocin Produced by Lactococcus lactis F01 Isolated from Cyprinus carpio and Application for Biopreservation of Fish Sausage

Table 4

Effect of heat treatment, pH, and enzymes on bacteriocin activity.

	Activity (mm)	Activity (AU/ml)	Residual activity (%)
Temperature
Control	10	800	100
80°C 10 min	10	800	100
100°C 30 min	10	800	100
100°C 60 min	8	400	80
100°C 90 min	6	400	60
100°C 120 min	6	400	60
121°C 2 bar 20 min	4	200	40
Effect of pH
Control	10	800	100
pH 2	10	800	100
pH 3	10	800	100
pH 4	10	800	100
pH 5	10	800	100
pH 6	10	800	100
pH 7	10	800	100
pH 8	10	800	100
pH 9	10	800	100
pH 10	10	800	100
Effect of enzymes
Trypsin		—
Proteinase K		—
Pepsin		—

The control is an untreated C4B bacteriocin solution. Residual activity is the percentage of activity in mm after treatment over the activity in mm of the control.