Generation of an engineered food-grade Lactococcus lactis strain for production of an antimicrobial peptide: in vitro and in silico evaluation

Table 1 Antimicrobial activity of the chimeric peptide evaluated by disc diffusion method

Bacterial species	Volume of supernatant (μL)			Positive control	Negative control
Bacterial species	10	20	40	Gentamicin	Negative control
S. aureus	11.1 ± 0.14 ^c	15.8 ± 0.14 ^b	21.1 ± 0.14^a	20.1 ± 0.14 ^a	_
E. coli	9.1 ± 0.17 ^c	13.8 ± 0.17 ^b	16.2 ± 0.17^a	15.8 ± 0.17^a	_
S. typhimurium	11.2 ± 0.33^c	13.9 ± 0.33^b	18.4 ± 0.33^a	19.0 ± 0.33^a	_
L. monocytogenes	11.1 ± 0.50 ^c	16.6 ± 0.5 ^b	21.3 ± 0.5 ^a	21.3 ± 0.5 ^a	_
E. faecalis	20.8 ± 0.32 ^d	24.5 ± 0.32 ^c	28.6 ± 0.32 ^b	30.1 ± 0.32 ^a	_
P. aeroginosa	21.0 ± 0.22^d	24.2 ± 0.22^c	27.6 ± 0.22 ^b	31.1 ± 0.22 ^a	_

The data are the inhibition zone around the discs (mm) loaded by different volume of supernatants containing recombinant peptide and antibiotic. The data are presented as average values of three replicates with their standard error. Negative control: M17 cultured with non-recombinant L. lactis. Means with different letter(s) are significantly different based on DUNCAN multiple test (α = 0.05). – representing no growth inhibition

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