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 8

Amount of protein as a function of desorption pH.

pH	Volume (ml)/mass (mg)	Protein (μg/ml)	Total protein (μg/ml)	Yield (%)	Loss (μg/ml)	Loss as a function of extraction pH (μg/ml)
/	20 (CFS)			/	/
1.5	Cel (Ex-M)			22.180
/	20 (CFS)			/	/
2	Cel (Ex-M)			33.040

Cel: cell; Ex-M: methanol extraction; CFS: crude culture supernatant.