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Table 6 Antimicrobial activity of LAB isolates

From: Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage

Isolate code

Inhibition zone (mm) against pathogens

 

S. aures

E.coli

L. monocytogenes

P. aeruginosa

ChK-4

12.5 ± 0.25

10.5 ± 0.75

14.3 ± 1.50

15.7 ± 1.25

ChK-7

15.3 ± 0.60

11.0 ± 0.75

16.6 ± 0.65

12.3 ± 1.75

ChK-11

17.0 ± 0.50

10.8 ± 0.50

16.0 ± 0.50

13.7 ± 0.42

ChK-19

5.0 ± 0.25

2.2 ± 0.02

3.5 ± 0.67

2.5 ± 1.25

ChD-5

16.5 ± 0.25

9.0 ± 0.10

16.7 ± 0.35

11 ± 0.75

ChD-8

11.7 ± 0.75

7.0 ± 0.12

15.0 ± 0.10

12.0 ± 0.35

  1. Results are expressed in mean ± SD from the triplicate data
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Annals of Microbiology

ISSN: 1869-2044

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