Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains

Table 5

Primary screening of LAB strains for antibacterial activity evaluation against food spoilage and pathogenic bacterial strains.

LAB strains	S. aureus (ATCC^® 29213)	B. cereus (ATCC^® 11778)	S. enteritidis (ATCC^® 13076)	L. monocytogenes (ATCC^® 7644)	P. aeruginosa (ATCC^® 27853)	E. coli (ATCC^® 8739)
Z1	+	+	̶	+	̶	+
Z2	++	++	++	++	++	++
Z3	+	+	+	̶	̶	̶
Z4	++	++	++	++	++	++
M1	++	++	++	++	++	++
F1	+	+	̶	̶	̶	̶
F2	+	+	+	+	+	+
N1	+	+	̶	̶	̶	̶
N2	++	++	++	++	++	++
R1	+	+	̶	̶	̶	̶

̶: no inhibition zone; +: inhibition zone < 7 mm; ++: inhibition zone >10 mm