In Vitro Antagonistic Effect of Lactic Acid Bacteria Isolated from Fermented Beverage and Finfish on Pathogenic and Foodborne Pathogenic Microorganism in Ethiopia

Table 6

Thermal stability of CFS produced by the selected LAB following various heat treatments (S. aureus ATCC25923 was used as an indicator bacterium).

Isolates	60°C, 10 min	100°C, 10 min	121°C, 10 min
Enterococcus NCFS	++	+	−−
Pediococcus NCFS	++	+	−−
Leuconostoc NCFS	++	+	−−
Weissella NCFS	++	+	−−
MRS + enzyme	−−	−−	−−

Note. ++ = inhibition zone (7–10 mm); + = inhibition zone (<5 mm); −− = no inhibition zone.