Research Article
Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou
Table 1
The inhibitory diameters recorded on bacterial culture after enzymatic hydrolysis.
| LAB strain | Reference strains | Chymotrypsin | Trypsin | Pepsin | Lipase | Amylase | Catalase |
| LAB 1 | Candida albicans | 0 mm | 0 mm | 0 mm | 8 mm | 8 mm | 10 mm | LAB 1 | Enterococcus faecalis | 0 mm | 0 mm | 0 mm | 9 mm | 9 mm | 8 mm | LAB 2 | Escherichia coli O 157 | 0 mm | 0 mm | 0 mm | 6 mm | 5 mm | 9 mm | LAB 2 | Escherichia coli | 0 mm | 0 mm | 0 mm | 7 mm | 8 mm | 9 mm | LAB 3 | Micrococcus luteus | 0 mm | 0 mm | 0 mm | 0 mm | 0 mm | 11 mm | LAB 4 | Proteus mirabilis | 0 mm | 0 mm | 0 mm | 8 mm | 6 mm | 10 mm | LAB 6 | Proteus vulgaris | 0 mm | 0 mm | 0 mm | 7 mm | 0 mm | 10 mm | LAB 7 | Pseudomonas aeruginosa | 0 mm | 0 mm | 0 mm | 8 mm | 7 mm | 10 mm | LAB 8 | Salmonella typhimurium | 0 mm | 0 mm | 0 mm | 6 mm | 5 mm | 7 mm | LAB 10 | Staphylococcus aureus | 0 mm | 0 mm | 0 mm | 8 mm | 7 mm | 9 mm | LAB 10 | S. epidermidis | 0 mm | 0 mm | 0 mm | 6 mm | 6 mm | 8 mm | LAB 10 | Streptococcus oralis | 0 mm | 0 mm | 0 mm | 6 mm | 0 mm | 9 mm |
|
|