Inhibitory Substances Produced by Native Lactobacillus plantarum UTNCys5-4 Control Microbial Population Growth in Meat

Table 1

Antibiotic susceptibility of bacteria originated from raw beef meat.

Antimicrobials		Breakpoints (CLSI, 2017) R/I/S (mm)	% of resistance
			E. coli (n = 225)	Salmonella sp. (n = 150)	Shigella sp. (n = 225)
Tetracyclines	Tetracycline (30 μg)	≤11/12–14/≥15	17.78	44.44	44.44
β-Lactam-lactamase inhibitor combinations	Ampicillin (10 μg)	≤13/14–16/≥17	44.44	44.44	55.56
	Amoxicillin (25 μg)	≤13/14–17/≥18	13.33	33.33	44.44
	Amoxicillin/clavulanic acid (20/10 μg)	≤19/-/≥20	33.33	33.33	53.33
Aminoglycoside	Kanamycin (30 μg)	≤13/14–17/≥18	22.22	0	33.33
	Gentamycin (10 μg)	≤12/13–14/≥15	17.78	11.11	0
Cephalosporins	Cefuroxime (30 μg)	≤16/72–19/≥20	55.56	55.56	55.56

% was calculated as number of resistant bacteria/number of isolates. R = resistant; I = intermediate resistant; S = susceptible.