Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains

Table 3

Effect of different enzymes on the antibacterial activities of metabolites of the stains.

Enzymes	Z1	Z2	Z3	Z4	M1	F2	N2
Proteinase K	+	+	+	+	+	+	+
Papain	+	+	+	+	+	+	+
α-Amylase	++	++	++	++	++	++	++
Lysozyme	++	++	++	++	++	++	++

+: inhibition zone <7 mm; ++: inhibition zone >10 mm.