Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

Table 3 Effects of different substances and incubation conditions on the inhibitory activity of the cell free supernatant of bacteriocinogenic lactic acid bacteria isolated from calabresa against L. monocytogenes 72

effect	substance/condition	concentration	producer strain
effect	substance/condition	concentration	L. curvatus 12	L. curvatus 36	W. viridescens 23
Enzymes^a	trypsin	0.1 mg/mL	AI	AI	AI
	proteinase K	0.1 mg/mL	AI	AI	AI
	papain	0.1 mg/mL	AI	AI	AI
	pepsin	0.1 mg/mL	AI	AI	AI
	protease	1 mg/mL	AI	AI	AI
	α-amilase	1 mg/mL	I	I	I
	lipase	1 mg/mL	I	I	I
	catalase	1 mg/mL	I	I	I
pH^a	3		AI	AI	I
	5		AI	AI	I
	7		I	I	I
	8		I	AI	I
	10		I	AI	I
Temperature^b	7 °C for 30 min		3200	12,800	25,600
	25 °C for 30 min		3200	25,600	25,600
	37 °C for 30 min		25,600	25,600	25,600
	40 °C for 30 min		25,600	12,800	25,600
	60 °C for 30 min		25,600	12,800	25,600
	80 °C for 30 min		25,600	6400	25,600
Chemicals^b	NaCl	10 mg/mL	3200	0	200
	EDTA	10 mg/mL	200	800	800
	Tween 80	10 mg/mL	200	0	400

^aeffect of enzymes was assessed by the spot-on-the-lawn method. “AI” indicates absence of inhibition, “I” indicates inhibition; ^b effects of pH, temperature and chemicals were assessed by a quantitative assay, and results expressed as arbitrary units per mL

ISSN: 1471-2180