from indigenous fermented foods and human gut ... - Thapar University

Table 4.23 Effect of pH and Temparature on bacteriocin activity
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Chapter IV: Results
Treatment Bacteriocin activity
pH 2-10 +
12 -
Temparature 60, 80, 100 o C for 15 min +
60, 80, 100 o C for 30 min +
121 o C for 15 min +
+ Inhibition zone of at least 5 mm in diameter; -, no inhibition zone recorded, Data represent the means of three sets.
The observed non reduction or loss of bacteriocin activity, following treatment with
detergents may be due to non denaturation of its association with other molecules, having a
stabilizing effect on bacteriocin activity. Bacteriocin remained stable after incubation at 37°C
from pH 2.0 to 10.0 (P