Conference Abstract Book

Foodborne pathogens Lactic acid bacteria Methods LAB sources Incubation time (hour) Inhibition zone (mm) References Staphylococcus aureus Lactoccocus lactis subsp lactis Agar well diffusion Raw goat and ewes’ milk 48 10 Guessas et al., 2005 Yersinia enterocolitica Lactobacillus fermentum Agar Well diffusion Home-made fermented vegetables 48 14 Kazemipoor et al., 2012 Escherichia coli Leuconostoc lactis Agar Well diffusion Naturally fermenting food products (cow milk and soybean) 72 22.33 Princewill-Ogbonna and Ojimelukwe, 2014 Salmonella typhimurium Lactobacillus casei Spot on lawn Human fecal samples 24 21 Awaisheh and Ibrahim, 2009 Shigella Lactobacillus acidophilus Agar disc diffusion Milk, dahi, sausage, yoghurt and meat 24 6-9 Sumathi and Reetha, 2012 Klebsiella pneumoniae Lactobacillus brevis Agar well diffusion Fermented dairy food 24 7 Datta et al., 2013 Salmonella Paratyphi A Streptococcus thermophilus Agar well diffusion Traditional home- made yogurt 24 9.33 Toy et al., 2015 Salmonella Heidelberg Lactobacillus paracasei Agar well diffusion Kimchi 48 ≥13 Kim et al., 2015 Vibrio Pediococcus pentosaceus Agar well diffusion Fermented products including curd and idly 18-20 14.2 Puttalingamma et al., 2006 Enterococcus faecalis Lactococcus lactis subsp. lactis Agar well diffusion Dairy (milk) and non-dairy (cattle hair and dung) sources 24 6-10 Khemariya et al., 2013 Table 5: Inhibitory effects of some lactic acid bacteria against foodborne pathogens