Table 8. Effect of various enzyme treatments on antimicrobial activity of P. mume fruit 30% ethanol extract against Streptococcus mutans KCCM 40105

(A)
Sample	Clear zone on plate (mm) (11.48 mg/mL)
Sample	Fun¹⁾	Ter	Sec	Lac	Mal	Inv	Fla	Alc	Lip
Control	20.12±1.57^2)a³⁾	19.89±2.55^a	20.17±4.11^ab	19.82±1.33^a	19.68±0.29^a	20.77±1.42^a	19.99±0.90^a	21.17±2.07^a	19.11±0.67^ab
10 ppm	18.94±1.39^a	18.48±1.47^ab	20.81±2.84^a	20.03±1.56^a	20.65±0.86^a	18.78±1.04^ab	19.40±2.09^a	18.81±1.47^ab	20.24±0.95^a
100 ppm	19.38±1.40^a	17.20±1.70^ab	17.33±1.46^ab	18.08±0.86^a	19.01±1.50^ab	19.76±0.60^ab	20.10±1.12^a	18.08±1.22^b	18.53±0.21^b
1,000 ppm	13.81±0.67^b	15.09±1.28^b	14.48±0.66^b	16.36±2.25^a	17.58±0.48^b	17.36±1.71^c	19.35±0.97^a	15.06±0.68^c	16.60±0.23^c
(B)
Control	20.81±1.44^a	20.89±0.26^a	20.38±0.52^a	20.84±3.08^a	20.13±0.74^a	20.72±0.52^a	20.48±2.21^a	20.00±1.42^a	20.34±1.47^a
20	20.97±3.28^a	18.47±1.03^ab	19.31±1.48^a	18.62±1.74^a	18.36±2.54^a	20.12±1.02^a	20.12±3.28^a	18.92±3.32^a	20.48±1.29^a
25	21.08±2.87^a	18.12±1.56^b	17.77±2.57^a	19.58±1.25^a	18.42±1.31^a	21.00±0.34^a	20.17±1.75^a	19.00±2.99^a	19.64±0.86^a
30	20.91±1.30^a	18.33±1.88^ab	19.81±1.22^a	19.02±1.01^a	19.56±1.05^a	20.57±0.72^a	22.37±2.26^a	18.33±1.93^a	20.91±1.08^a
35	21.02±2.84^a	18.95±1.21^ab	19.17±0.77^a	18.47±2.81^a	18.63±1.70^a	19.59±1.66^a	19.65±0.95^a	19.14±1.99^a	19.44±1.74^a
40	21.90±2.44^a	18.70±1.40^ab	18.15±2.58^a	19.06±1.69^a	19.62±1.46^a	20.35±0.72^a	19.73±1.10^a	19.15±1.30^a	19.58±1.82^a

A, antimicrobial activities by concentration of enzyme addition; B, antimicrobial activities by enzyme reaction temperature.
Fun, fungamyl; Ter, termamyl; Sec, secura; Lac, lactozym; Mal, maltoginase; Inv, invertase; Fla, flavourzyme; Alc, alcalase; Lip, lipozyme.
All values are mean±SD (n=3).
Means in the same column followed by different letters are significantly different (p<0.05, a>b>c).