Research Article
In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
Table 5
Antibiotic susceptibility profile of probiotic LAB isolates.
| |||||||||||||||||||||||||||||||||||||||||||||||||||||
Zone of inhibition (diameter in mm) for each antibiotic was measured and expressed as susceptible, S (≥21 mm); intermediate, I (16–20 mm); and resistance, R (≤15 mm). | |||||||||||||||||||||||||||||||||||||||||||||||||||||