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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.