Table 2.
Antimicrobial activity against food spoilage and pathogenic bacteria.
| Species | Strains |
E. coli ATCC 25922 |
S. aureus ATCC 6538 |
L. monocytogenes DSM 12464 |
S. enterica s. typhimurium ATCC 14028 |
|---|---|---|---|---|---|
| L. rhamnosus (n = 9) | PE44, PE61, PE25, PE13 | +++ | ++ | +++ | +++ |
| PE64, PE08, PE81 | ++ | - | +++ | ++ | |
| PE07 | - | ++ | - | + | |
| PE152 | ++ | ++ | - | - | |
| L. pentosus (n = 8) | PE14, PE15, PE21 | +++ | ++ | ++ | +++ |
| PE72, PE73 | +++ | +++ | - | + | |
| PE124, PE160, PE122 | - | - | - | - | |
| L. plantarum (n = 7) | PE30 | + | - | - | - |
| PE92, PE101, PE11 | - | - | - | - | |
| PE66 | - | + | - | + | |
| PE09, PE27 | + | + | - | - | |
| L. paracasei (n = 5) | PE24, PE85, PE86 | ++ | +++ | ++ | ++ |
| PE04, PE102 | - | - | - | ||
| P. pentosaceus (n = 3) | PE96, PE104 | - | - | - | - |
| PE120 | - | - | - | - |
(-) no inhibition zone; (+) inhibition zone <10 mm; (++) inhibition zone 11–20 mm; (+++) inhibition zone > 20 mm.