Table 4
Effects of pH, temperature, and proteolytic enzymes on the antibacterial activity and histamine-degrading ability of the bacteriocin from the tested LAB

Treatment

Bacteriocin-producing LAB

MCL11a

MCL12b

MCL13c

MCL14d

MCL15e

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

BA (BU/mL)

HC (mg/L)

C

T

C

T

C

T

C

T

C

T

C

T

C

T

C

T

C

T

C

T

pH

2.0

512

ND

1156.4 ± 22.1

2251.4 ± 16.9

128

16

1217.5 ± 30.5

1898.2 ± 16.9

256

128

1236.3 ± 15.4

1476.2 ± 24.2

256

ND

1367.5 ± 11.8

1972.5 ± 13.5

64

32

926.5 ± 37.8

1325.2 ± 11.3

3.0

128

1715.2 ± 26.5

32

1853.6 ± 15.2

256

1204.3 ± 18.2

64

1707.2 ± 21.3

64

1161.4 ± 19.2

4.0–8.0

512

1208.2 ± 30.2

128

1198.5 ± 47.1

256

1247.0 ± 40.3

256

1388.2 ± 16.7

64

1185.7 ± 21.2

9.0

256

1619.5 ± 22.5

128

1219.3 ± 38.2

256

1203.4 ± 32.1

128

1571.4 ± 22.4

64

1201.2 ± 34.2

10.0

64

1906.1 ± 30.7

128

1199.6 ± 30.8

256

1216.4 ± 25.4

128

1586.1 ± 13.7

32

1334.0 ± 40.2

Heating

80 °C, 10 min

512

1178.9 ± 42.2

128

1203.5 ± 13.2

256

1207.3 ± 19.3

256

1375.1 ± 48.8

64

1194.4 ± 27.1

100 °C, 10 min

128

1690.5 ± 30.4

64

1688.3 ± 14.5

32

1598.3 ± 15.4

256

1390.1 ± 50.2

64

1203.8 ± 13.6

120 °C, 10 min

128

1709.2 ± 24.7

64

1674.2 ± 15.8

ND

1708.5 ± 33.6

64

1698.2 ± 20.2

64

1208.9 ± 22.5

Enzyme

Papain

ND

2268.1 ± 22.4

128

1228.5 ± 16.7

256

1200.3 ± 14.2

64

1671.3 ± 16.2

16

1526.3 ± 40.0

Pepsin

32

1998.1 ± 13.2

ND

2015.0 ± 20.7

32

1602.2 ± 27.1

32

1776.2 ± 13.5

16

1533.7 ± 9.0

Proteinase K

64

1922.2 ± 25.8

128

1200.4 ± 41.7

64

1579.2 ± 30.5

64

1726.3 ± 40.0

32

1329.2 ± 27.5

α-Chymotrypsin

512

1047.1 ± 24.1

32

1844.6 ± 23.1

128

1399.5 ± 23.0

64

1715.3 ± 33.0

ND

1676.0 ± 48.2

Trypsin

512

1188.2 ± 12.6

64

1680.5 ± 22.7

256

1214.1 ± 20.1

128

1599.2 ± 10.7

ND

1673.0 ± 33.1