Research Article
Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou
Table 2
Compilation of the tested starters’ minimum inhibitory and bactericidal concentration on some references strains.
| | Pathogenic strains | Tanguiéta | Natitingou | Boukoumbé | Parakou | | MIC (mg/mL) | MBC (mg/m) | MBC/MIC | MIC (mg/mL) | MBC (mg/m) | MBC/MIC | MIC (mg/mL) | MBC (mg/m) | MBC/MIC | MIC (mg/mL) | MBC (mg/mL) | MBC/MIC |
| | Escherichia coli O157 | 1.25 | | — | 5 | | — | 2.5 | 10 | 4 | 2.5 | 10 | 4 | | Pseudomonas aeruginosa | 0.62 | 10 | 16 | 5 | | — | 2.5 | 5 | | 2.5 | 10 | 4 | | Salmonella typhi | 1.25 | 20 | 16 | 5 | 5 | | 5 | 10 | | 2.5 | 20 | 8 | | Staphylococcus aureus | 0.62 | 20 | 32 | 5 | | — | 2.5 | | — | 1.25 | 20 | 16 | | Proteus mirabilis | 2.5 | 10 | 4 | 5 | | — | 1.25 | 5 | 4 | 1.25 | 2.5 | | | E. coli ATCC 25922 | 2.5 | 5 | | 5 | 20 | 4 | 2.5 | 10 | 4 | 1.25 | 10 | 8 | | S. epidermidis | 0.62 | 1.25 | | 5 | | — | 2.5 | 5 | | 2.5 | 10 | 4 | | Proteus vulgaris | 1.25 | 5 | 4 | 5 | 10 | | 2.5 | 5 | | 2.5 | 20 | 8 | | Streptococcus oralis | 1.25 | 5 | 4 | 5 | | — | 5 | 10 | | 2.5 | | — | | Candida albicans | 2.5 | 5 | | 1.25 | 20 | 16 | 2.5 | 5 | | 2.5 | 20 | 8 | | ESBL E. coli | 1.25 | 5 | 4 | 2.5 | 20 | 8 | 2.5 | 20 | 8 | 2.5 | 5 | | | Clinical isolated MRSA | 2.5 | 5 | | 2.5 | 10 | 4 | 0.312 | 5 | 16 | 0.62 | 1.25 | | | Food isolated MRSA | 1.25 | 5 | 4 | 1.25 | 5 | 4 | 1.25 | 5 | 4 | 0.62 | 2.5 | 4 |
|
|
MRSA: methicillin resistance S. aureus, ESBL EC: extended-spectrum beta-lactamases E. coli, MIC: minimum inhibitory concentration, MBC: minimum bactericidal concentration, with : bactericidal effects, and without : bacteriostatic effects.
|
