Table 1.

Antimicrobial activity of novel lactic acid bacteria strains against Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7 sorted by rank of overall antagonistic activity across all pathogens.

			Zone of inhibition averaged from duplicate wells (mm)
			Salmonella		E. coli O157:H7		L. monocytogenes		Overall scoreb
Rank	Strain ID	Source	Culture	CFFa	Culture	CFF	Culture	CFF	Culture and CFF
1	L20-B	Bovine	0	0	0	0	24	21	45
2	J7	Grape	0	0	0	0	23	20.5	43.5
3	L24-B	Bovine	11.5	0	0	0	17	15	43.5
4	J25	Grape	0	0	0	0	22.5	20.5	43
5	L28	Ground beef	8	0	8	0	14	12.5	42.5
6	J14	Grape	0	0	0	0	23	18	41
7	L15	Bovine	9.5	0	12	0	10	9	40.5
8	J27	Grape	0	0	0	0	21.5	18.5	40
9	J43	Carrot	0	0	0	0	21.5	18.5	40
10	J16	Grape	0	0	0	0	22	17.5	39.5
11	J34	Grape	0	0	0	0	21.5	18	39.5
12	L3-A	Bovine	7	0	9	0	11	11	38
13	L14-C	Bovine	11	0	7.5	0	10	9	37.5
14	L14-B	Bovine	11	0	10.5	0	9	6	36.5
15	L5-B	Bovine	6	0	7	0	11.5	11	35.5
16	L2-A	Bovine	7	0	8	0	10.5	8.5	34
17	L5-A	Bovine	0	0	8	0	15	11	34
18	J19	Cabbage	0	0	0	0	17.5	16	33.5
19	L14-A	Bovine	9	0	8.5	0	9.5	6.5	33.5
20	L8-A	Bovine	0	0	0	0	20.5	13	33.5
21	L22	Bovine	6	0	7	0	10.5	7	30.5
22	L19	Bovine	6	0	0	0	14	10	30
23	L8-B	Bovine	0	0	7	0	10.5	11.5	29
24	L30	Bovine	0	0	0	0	14.5	14	28.5
25	L4-B	Bovine	6	0	8	0	14	0	28
26	L4-A	Bovine	7	0	6.5	0	11.5	0	25
27	L1	Bovine	7	0	0	0	9	8.5	24.5
28	L23-A	Bovine	7	0	6	0	11	0	24
29	L21	Bovine	0	0	7	0	9	7	23
30	L25	Bovine	6.5	0	6.5	0	9	0	22
31	L6-A	Bovine	0	0	7	0	10.5	0	17.5
32	L27-A	Bovine	0	0	6	0	9	0	15
33	L23-B	Bovine	6	0	0	0	8.5	0	14.5
34	L26	Bovine	0	0	6	0	8.5	0	14.5
35	L13-A	Bovine	6	0	8	0	0	0	14
36	L29	Bovine	0	0	0	0	10	0	10
37	L11	Bovine	0	0	0	0	9.5	0	9.5
38	L12	Bovine	0	0	0	0	9	0	9
39	L10	Bovine	0	0	0	0	0	0	0
40	L16	Bovine	0	0	0	0	0	0	0
41	L24-A	Bovine	0	0	0	0	0	0	0
42	L6-B	Bovine	0	0	0	0	0	0	0
43	L7	Bovine	0	0	0	0	0	0	0
44	L9	Bovine	0	0	0	0	0	0	0

^a“CFF” indicates cell free filtrate prepared by passing overnight lactic acid bacteria cultures through a 0.45 μM.

^bOverall score summed from zones of inhibition observed from overnight lactic acid bacteria culture and CFF across all three pathogens (i.e., Salmonella, E. coli O157:H7 and L. monocytogenes).