Table 1.

Species, origin and growth mediums of the strains tested in the study and their relative minimum bactericidal concentration.

Species	Origin	Medium	Temperature (°C) – incubation (h)	MBC (mg/mL)
Staphylococcus aureus ATCC 29213	Wound	LB and agar	37 – 24	1.5
Staphylococcus aureus LMG 8224	Clinic isolate	LB and agar	37 – 24	3
Staphylococcus aureus 415*	Salami	LB and agar	37 – 24	1.5
Listeria monocytogenes 21962 AL 8/4	Food	LB and agar	37 – 24	3
Listeria monocytogenes 1271*	Salami	LB and agar	37 – 24	3
Listeria monocytogenes LMG 13305	Fresh cheese	LB and agar	37 – 24	3
Listeria innocua ATCC 33090	Bovine brain	LB and agar	37 – 24	1.5
Escherichia coli O:157 H7 NCTC 12900	Human diarrhea	LB and agar	37 – 24	3
Escherichia coli LMG 8223	Clinic isolate	LB and agar	37 – 24	6
Salmonella Typhimurium ATCC 14028	Liver of hen	LB and agar	37 – 24	12
Pseudomonas fluorescens MOZ3°	Mozzarella cheese	LB and agar	22 – 48	6
Pseudomonas fluorescens PS22#	Mozzarella cheese	LB and agar	22 – 48	6
Pseudomonas aeruginosa 4C2T°	Stracchino cheese	LB and agar	37 – 24	6
Staphylococcus xylosus100M SA1- (3)§	Starter for salami	LB and agar	30 – 48	0.75
Staphylococcus xylosus SA1–100M (7)§	Starter for salami	LB and agar	30 – 48	1.5
Lactobacillus curvatus SA1–100M (13)§	Starter for salami	MRSB/agar	30 – 48	1.5
Lactobacillus curvatus SA1–100M (14)§	Starter for salami	MRSB/agar	30 – 48	1.5
Pediococcus pentosaceus 923 CECT	Fermented milk	MRSB/agar	30 – 48	12

MBC, minimum bactericidal concentration; LB, lysogeny broth.

*Isolated by VenetoAgricoltura, Thiene (VI);

°isolated by University of Udine;

#isolated by Institute for Experimental Veterinary Medicine of Venice;

^§isolated by Bioagro srl, Thiene (VI).