Fig. 4
Effect of salts on the antibacterial activity of CAMPs against P. aeruginosa and S. aureus. The effect of salts on the antibacterial activity was determined using two peptide concentrations: 1 × MIC and 0.5 × MIC. a Percent of killing against P. aeruginosa at 0, 50, 100, and 150 mM NaCl; (b) Percent of killing against S. aureus at 0, 50, 100, and 150 mM NaCl; (c) Percent of killing against S. aureus at 0, 0.5, 1, and 2 mM CaCl2. d Percent of killing against S. aureus at 0, 0.5, 1, and 2 mM CaCl2. Data represent the means ± SD of three independent experiments. An asterisk indicates the statistically significant difference between antimicrobial activity in the presence and absence of salts (*p < 0.05 and **p < 0.01)