Table 2. Antibacterial activity of casein hydrolysate fractions with Neutrase^®

Sample	Degree of inhibition of peptide1)			S. enterica
	B. cereus	E. coli	S. aureus
PC	+
CPP	+	++	++	+
F3	++	+++	+	++
F4	+	++	+	++
F5	++	++	++	++
F6	++	++	++	++
F7	++	+++	++	++

All samples protein concentration were 200 μg/mL.
All values were mean±SD of triplicates.
The diameters of the clear zone of inhibition were as follows: +, 1.0≤diameter≤1.5; ++, 1.5≤diameter≤2.0; +++, diameter>2.0.
PC, positive control (0.25 N HCl); CPP, casein phosphopeptide.