Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

Figure 2

Mean inhibition zones’ diameter of starter on some isolated pathogenic strains after incubation (24 and 48 h). Tan: Tanguiéta, Nat: Natitingou, Bou: Boukoumbé, Par: Parakou, MRSA: Methicillin Resistant S. aureus, and ESBL EC: extended-spectrum beta-lactamases E. coli. : .

(a) Clinical isolated MRSA

(b) Food isolated MRSA

(c) Food isolated MRSA versus clinical MRSA

(d) Clinical isolated ESBL EC