Additional file 3 of Antioxidant potential of Pediococcus pentosaceus strains from the sow milk bacterial collection in weaned piglets

Additional file 3: Figure S3. The antimicrobial activity of SMM914. (a) The pH of SMM914 products were determined via test papers. (b) Inhibitory effects of SMM914 against S. aureus and enterotoxigenic E. coli. The circular wells were filled with different products of SMM914, including MRS medium as the negative control (1&2) and the cell-free supernatant without any treatment (3&4), with 15 min heat inactivation (5&6), with pH adjustment using NaOH (7&8) or with 1 mg/mL protease K treatment (9&10). The substances (1, 3, 5, 7 and 9) were obtained from the fermentation broth after cultivation under anaerobic condition, while others (2, 4, 6, 8 and 10) were obtained from culture under aerobic condition. Figure S4. Growth curves and pH value curve of SMM914 after anaerobic or aerobic fermentation. (a) The optical density at 600 nm (OD600) was measured from a starting OD600 about 0.085. (b) The pH value was recorded with a pH meter. Data are the mean ± s.e.m, n = 3. (c) The antimicrobial activities in vitro of SMM914 against S. aureus and enterotoxigenic E. coli at different times of aerobic or anaerobic fermentation.