Fig. 3

LysMP stability at different salt concentration, temperature, ethanol, and pH. A Effect of sodium chloride, NaCl concentrations [0–1000 mM] on the enzymatic activity of endolysin LysMP against L. fermentum 0315-25. The enzymatic activity was determined using growth inhibition assay where percent (%) dead cells were determined by Cellometer measurement using SYTOX stain. The LysMP stability was evaluated by subjecting LysMP (100 µg/ml) to various conditions for a period of 0, 24, and 48 h, followed by activity measurements using viability assays against L. fermentum 0315-25. Relative activity is expressed as a normalized percent dead cell. Data are means ± standard deviations (n = 3) using analysis of variant. *p < 0.05; **p < 0.01; ****p < 0.00001. B LysMP subjected to 0 ℃, 20 ℃, 30 ℃, 37 ℃, 50 ℃, 60 ℃ and 95 ℃. C LysMP exposed to pH 3, 4, 5, 6, 7 and 8. D LysMP exposed to 0–30% (v/v) ethanol concentration. All data are means ± standard deviations with three independent biological replicates (n = 3) and statistically analysed using analysis of variant where not statistically significant (ns); **p < 0.01; ****p < 0.00001