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

Table 3 Antimicrobial activities of putative bacteriocin-producing 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	17.75 ± 0.35^c	30.29 ± 0.41^a	35.94 ± 1.32^a	34.13 ± 0.18^a	33.49 ± 0.69^a	18.50 ± 0.71^de
JULABB16	18.25 ± 0.35^c	30.00 ± 0.00^a	30.13 ± 0.18^b	13.25 ± 0.35^e	24.82 ± 0.69^b	14.50 ± 0.71^e
JULABBK40	19.75 ± 0.35^abc	20.75 ± 1.06^c	20.29 ± 0.41^de	17.13 ± 0.18^d	19.49 ± 0.69^bc	25.38 ± 0.53^cd
JULABBK33	15.67 ± 0.66^cde	13.00 ± 0.00^e	14.67 ± 0.34^e	19.33 ± 0.34^de	16.67 ± 0.34^c	19.67 ± 0.34^de
JULABBK39	19.67 ± 0.82^abc	17.00 ± 0.00^def	25.33 ± 0.33^c	13.33 ± 0.33^fg	17.34 ± 0.07^bcd	23.33 ± 0.33^c
JULABE31	17.75 ± 0.35^c	20.50 ± 0.71^c	23.25 ± 0.35^cd	17.13 ± 0.18^d	20.13 ± 0.18^bc	14.26 ± 0.37^e
JULABE05	17.75 ± 0.35^c	17.50 ± 0.71^def	20.26 ± 0.37^de	19.13 ± 0.18^de	20.13 ± 0.18^bc	20.38 ± 0.53^c
JULABE33	17.25 ± 0.35^c	20.50 ± 0.71^c	18.43 ± 0.60^d	19.13 ± 0.18^de	18.13 ± 0.18^bcd	16.26 ± 0.37^d
JULABE35	20.00 ± 0.00^abc	13.00 ± 0.0^e	12.00 ± 0.00^f	17.00 ± 0.00^cd	13.00 ± 0.00^d	23.00 ± 0.00^c
JULABK37	20.87 ± 0.18^abc	14.75 ± 0.35^d	14.13 ± 0.18^e	18.50 ± 0.71^d	19.88 ± 0.18^bc	18.13 ± 0.18^de
JULABK50	16.00 ± 0.57^cd	15.00 ± 0.00^d	17.33 ± 0.33^d	17.33 ± 0.33^d	16.67 ± 0.34^c	15.33 ± 0.34^ef
Gentamicin (30mg/ml)	19.75 ± 1.06^c	17.50 ± 0.71^def	17.43 ± 0.53^d	15.13 ± 0.18^e	18.13 ± 0.18^bc	20.26 ± 0.37^cd

Mean values denoted by the same letter within a column are not significantly different in terms of the antimicrobial activities (inhibition) of putative bacteriocins produced by the isolates against the test pathogens at p < 0.05, gentamicin (30 mg/ml) as standard

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