Research Article
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 |