Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis
Fig 8
A) Example of disk diffusion susceptibility testing of E. coli, P. putida and S. epidermidis (numbers correspond to alliinase concentration in mg/mL), ATB—kanamycin, E—enzyme, S—substrate; B) influence of alliinase concentration (0.001 to 10 mg/mL) in combination with 100 mM alliin on the diameter of inhibition zones.
Error bars represent standard deviation based on three independent experiments.