In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

Table 3 Antibiotic susceptibility^a of Lactobacillus spp. strains. AMP Ampicillin, VA vancomycin, CN gentamicin, K kanamycin, S streptomycin, TE tetracycline, C chloramphenicol, E erythromycin, DA clindamycin

Species	Strains	AMP (10 μg)	VA (30 μg)	CN (10 μg)	K (30 μg)	S (300 μg)	TE (30 μg)	C (30 μg)	E (15 μg)	DA (2 μg)
L. fermentum	SJRP30	29 S	0 R	9 R	0 R	14 MS	26 S	27 S	27 S	27 S
L. casei	SJRP37	29 S	0 R	9 R	0 R	19 S	30 S	29 S	30 S	27 S
	SJRP66	32 S	0 R	13 S	0 R	23 S	35 S	31 S	37 S	34 S
	SJRP141	33 S	0 R	12 R	0 R	26 S	36 S	29 S	37 S	33 S
	SJRP145	28 S	0 R	10 R	0 R	20 S	31 S	27 S	31 S	27 S
	SJRP146	33 S	0 R	13 S	0 R	22 S	38 S	32 S	37 S	32 S
	SJRP169	35 S	0 R	14 S	0 R	25 S	36 S	34 S	36 S	33 S
L. delbrueckii subsp. bulgaricus	SJRP50	28 S	21 S	10 R	11 R	24 S	31 S	29 S	32 S	30 S
	SJRP76	27 S	21 S	10 R	7 R	23 S	31 S	30 S	32 S	29 S
	SJRP149	38 S	23 S	10 R	0 R	25 S	31 S	30 S	33 S	31 S
L. rhamnosus GG	ATCC 53103	30 S	0 R	10 R	0 R	22 S	33 S	31 S	32 S	28 S

^aInhibition zones were measured in millimeters, and the susceptibility of the isolates was scored as resistant (R), moderately susceptible (MS) and susceptible (S) according to the cut-off values proposed by Charteris et al. (1998)

ISSN: 1869-2044