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. 2010 Dec 1;41(4):1009–1018. doi: 10.1590/S1517-838220100004000020

Table 1.

Antimicrobial spectrum of lactic acid bacteria isolated from Brazilian ovine cheese.

Inhibition zone (mm) b
Indicator Strain a LCN 17 LCN 20 LCN 43
Bacillus cereus ATCC 9634 9.0 ± 0.5 5.0 ± 0.0 5.8 ± 0.3
Bacillus subtilis (food isolate) 6.8 ± 0.3 6.3 ± 0.3 7.3 ± 0.3
Brevibacterium linens ATCC 9172 10.3 ± 0.3 5.5 ± 0.5 11.0 ± 0.5
Clostridium perfringens type B 5.8 ± 0.3 6.0 ± 0.0 6.8 ± 0.3
Corynebacterium fimi NCTC 7547 10.0 ± 0.0 4.3 ± 0.3 9.3 ± 0.3
Enterobacter aerogenes (food isolate) 8.8 ± 0.3 6.0 ± 0.0 8.3 ± 0.3
Enterococcus faecalis (food isolate) -
Escherichia coli ATCC 25922 8.0 ± 0.0 8.3 ± 0.3 9.5 ± 0.5
Lactobacillus acidophilus ATCC 4356 8.3 ± 0.3 5.8 ± 0.3 10.3 ± 0.3
Leuconostoc mesenteroides 4.3 ± 0.3 3.5 ± 0.5 4.5 ± 0.5
Listeria innocua (food isolate) 11.5 ± 0.5 8.3 ± 0.3 10.3 ± 0.3
Listeria monocytogenes ATCC 7644 10.5 ± 0.5 6.5 ± 0.5 10.0 ± 0.0
Listeria seeligeri AC 8214 9.3 ± 0.3 4.5 ± 0.5 10.5 ± 0.5
Pseudomonas aeruginosa ATCC -
Pseudomonas fluorescens (clinical isolate) 8.3 ± 0.3 8.0 ± 0.0 8.3 ± 0.3
Salmonella enteritidis ATCC 13076 9.3 ± 0.3 8.3 ± 0.3 8.3 ± 0.3
Salmonella gallinarum (clinical isolate)
Staphylococcus aureus (food isolate) 8.8 ± 0.3 8.3 ± 0.3 8.5 ± 0.5
Staphylococcus aureus ATCC 25923 8.3 ± 0.3 8.0 ± 0.0 8.3 ± 0.3
Staphylococcus haemolyticus (clinical isolate) 10.5 ± 0.5 6.3 ± 0.3 11.5 ± 0.5
Staphylococcus intermedius (clinical isolate) 6.0 ± 0.5 8.0 ± 0.0 6.8 ± 0.3
Streptococcus agalactiae (clinical isolate) 6.5 ± 0.5 7.3 ± 0.3
Streptococcus pneumoniae (clinical isolate) 11.3 ± 0.3 12.3 ± 0.3
a

Indicator strains were grown on BHI agar plates for 24h;

b

zone of growth inhibition ≥ 8 mm was considered as positive, lack of inhibition zone as negative (-), and a weak inhibition when the diameter was 8 mm. Values are the means ± SE of three independent determinations.