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

Table 4

Effect of temperature, pH, organic solvents, and additives on the activity of CFS

Concentrations used for treatment	Z1	Z2	Z3	Z4	M1	F2	N2
Temperature/time
45°C/30 min	++	++	++	++	++	++	++
65°C/30 min	++	++	++	++	++	++	++
85°C/30 min	++	++	++	++	++	++	++
100°C/30 min	−	++	−	++	++	−	++
pH
2/30 min	++	++	++	++	++	++	++
4/30 min	++	++	++	++	++	++	++
6/30 min	++	++	++	++	++	++	++
8/30 min	+	++	+	++	+	+	++
10/30 min	−	−	−	−	−	−	−
Organic solvent
Methanol 10% (vol/vol) /30 min	+	++	+	++	++	+	++
Ethanol 10% (vol/vol) /30 min	++	++	++	++	++	++	++
Additive
Potassium chloride 1% (wt/vol) /30min	+	++	+	++	++	+	++
Sodium citrate 1%(wt/vol) /30min	++	++	++	++	++	+	++