In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

Table 4

Antimicrobial activities of LAB against some food-borne pathogens and adhesion of LAB to stainless steel plate.

Isolates	Diameter of inhibition zone (mm)				Adherence (%)
	L. monocytogenes	S. aureus	E. coli	S. typhimurium
E052	19.00 ± 1.00^b	17.00 ± 1.00^b	17.33 ± 0.58^b	18.67 ± 0.58^ab	33.17 ± 1.45^b
E031	19.67 ± 0.58^ab	20.33 ± 0.58^a	20.00 ± 1.00^a	18.33 ± 0.58^b	32.75 ± 2.11^b
T035	20.67 ± 0.58^a	21.00 ± 1.00^a	19.33 ± 1.15^a	20.00 ± 1.00^a	33.48 ± 1.05^b
K011	19.67 ± 0.58^ab	20.33 ± 1.15^a	20.67 ± 0.58^a	19.67 ± 0.58^ab	36.30 ± 1.36^a

^a,bMeans within a column with different superscripts are significantly different (). Results expressed as average (n = 3) ± SD (standard deviation).