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Table 3 Thermal stability of BLS produced by the selected LAB following various heat treatments ( L. innocua was used as an indictor bacterium)

From: Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

Anti-listerial activity of BLS after heat treatment
Isolates CFS* BLS** 80°C, 60 min 80°C, 90 min 100°C, 60 min 100°C, 90 min 121°C, 15 min
Arla-18 +++a ++b ++ ++ ++ ++ ++
ASR-1 +++ ++ ++ ++ ++ + --d
ASR-6 +++ ++ ++ ++ ++ ++ ++
JFR-1 +++ ++ ++ ++ ++ ++ +
JFR-5 ++ + c + + + + --
TSB-8 +++ ++ ++ ++ ++ ++ +
OKA-14 +++ ++ ++ ++ ++ ++ +
Yog-3S +++ ++ ++ ++ ++ ++ +
  1. a Inhibitory zone >10 mm.
  2. b Inhibitory zone = 7–10 mm.
  3. c Inhibitory zone = 5–7 mm.
  4. d No inhibitory zone.
  5. * CFS: cell free supernatant from LAB culture.
  6. ** BLS: CFS following the pH neutralization and H2O2 elimination.