Comparison of Synergistic Effect of Nisin and Monolaurin on the Inactivation of Three Heat Resistant Spores Studied by Design of Experiments in Milk

Table 3

Statistical significance test of the coefficients of different equations obtained in the inactivation of Bacillus spores by nisin, monolaurin, and pH.

Coefficient	Probability (P)
	Distilled water			UHT milk
	Paenibacillus sp.	Terribacillus aidingensis	Bacillus sporothermodurans	Paenibacillus sp.	Terribacillus aidingensis	Bacillus sporothermodurans
x1 (Nisin)	0.0077	0.0039	0.0000	0.0058	0.0101	0.0000
x2 (Monolaurin)	0.0202	0.0099	0.0055	0.0014	0.0159	0.1992
x3 (pH)	0.0452	0.6171	0.0120	0.0114	0.0107	0.6742
x1^2	0.0029	0.8242	0.0022	0.0028	0.3024	0.0430
x2^2	0.6754	0.1412	0.0008	0.3472	0.0023	0.0173
x3^2	0.0006	0.2600	0.0004	0.0004	0.5214	0.0029
x1x2	0.0010	0.0147	0.6976	0.0018	0.3675	0.9599
x2x3	0.0009	0.0502	0.0000	0.0001	0.7226	0.0031
x1x3	0.0060	0.0655	0.0345	0.0024	0.9741	0.0208