Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages

Table 2 Antimicrobial activities of probiotic LAB against selected foodborne pathogens

LAB isolates	E. coli ATCC®25922	S. aureus ATCC®25923	L. monocytogenes ATCC®7644	P. aeruginosa ATCC®27853	S. Typhimurium ATCC®13311	C. albicans ATCC®14053
JULABB01	30.13 ± 0.18^ab	28.30 ± 0.40^b	25.40 ± 0.53^c	29.67 ± 0.33^a	20.50 ± 0.71^abc	29.67 ± 0.33^a
JULABB16	26.00 ± 0.57^b	32.50 ± 0.71^a	35.50 ± 0.71^a	30.50 ± 0.71^a	20.50 ± 0.71^abc	30.50 ± 0.71^a
JULABBk33	16.50 ± 2.12^cdef	18.50 ± 0.71^cde	23.00 ± 1.40^c	20.50 ± 0.71^cde	20.45 ± 0.63^abc	20.50 ± 0.71^c
JULABBk39	22.83 ± 0.58^c	12.17 ± 0.74^fg	20.50 ± 0.66^d	21.00 ± 0.5^c	19.17 ± 0.81^b	21.17 ± 0.50^cde
JULABBk40	14.58 ± 0.9^f	19.74 ± 0.65^ij	16.66 ± 0.18^ef	16.16 ± 0.2^fg	16.81 ± 0.63^c	16.50 ± 0.5^d
JULABE05	20.28 ± 0.40^c	20.30 ± 0.37^cd	29.33 ± 0.66^bc	17.50 ± 0.71^e	19.25 ± 0.47^b	15.75 ± 1.43^d
JULABE31	16.00 ± 0.63^ef	10.33 ± 0.54^gh	16.67 ± 0.63^ef	18.67 ± 0.06^cdef	20.00 ± 0.40^b	24.33 ± 0.43^bcd
JULABE33	16.67 ± 0.38^ef	14.00 ± 0.42^f	18.67 ± 0.28^de	20.67 ± 0.32^cde	19.33 ± 0.63^b	18.33 ± 0.76^d
JULABE35	21.28 ± 1.02^c	20.30 ± 0.40^cd	19.33 ± 0.66^d	17.00 ± 0.00^e	24.00 ± 1.41^a	20.50 ± 0.71^c
JULABK37	21.68 ± 0.45^c	17.80 ± 0.30^d	21.40 ± 0.53^cde	20.33 ± 0.33^cde	26.83 ± 0.71^a	18.50 ± 0.71^c
JULABK50	16.62 ± .04^ef	15.62 ± 0.02^ef	23.28 ± 0.78^cd	25.28 ± 0.47^b	21.28 ± 0.28^ab	18.28 ± 0.71^c
Gentamicin(30mg/ml)	22.75 ± 0.35^c	20.30 ± 0.71^cd	18.96 ± 0.53^cde	21.25 ± 0.35^cde	22.67 ± 0.94^ab	19.00 ± 0.00^c

Mean values denoted by the same letter within a column are not significantly different in their antimicrobial activities against selected foodborne pathogens at p < 0.05,using gentamicin (30 mg/ml) as standard

ISSN: 1869-2044