Table 2 - Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages

Table 2. Antibacterial activity of Lactobacillus plantarum DW3 and the commercial probiotic Lactobacillus casei R after 18 hrs of incubation under varying conditions.

Pathogens	Production of acids and H₂O₂		Limitation of only H₂O₂		Limitation of acids and H₂O₂ production
Pathogens	DW3	R	DW3	R	DW3	R
Staphylococcus aureus ATCC 25923	+++	+	+++	++	+	-
Bacillus cereus ATCC 1778	+++	+	+++	+	+	+
Shigella sonnei PSSCMI 0032	+++	++	++	+	+	-
Shigella flexneri PSSCMI 0035	+++	+	+++	++	+	+
Salmonella Typhimurium PSSCMI 0035	++	+	+	+	+	-
Salmonella Typhi PSSCMI 0034	+++	++	+++	+	+	+
Escherichia coli ATCC 25922	+++	+	++	+	+	-
Escherichia coli O157: H7	++	+	+	+	+	-
Vibrio parahaemolyticus VP 4	+++	++	+++	+	+	+
Proteus vulgaris PSSCMI 0041	+++	++	+++	+++	+	+
Proteus rettgeri PSSCMI 0044	++	+	+++	+	+	+
Enterobacter cloacae PSSCMI 0040	++	-	++	+	+	-
Enterobacter aerogenes PSSCMI 0039	++	+	++	+	+	+

Three replicates were conducted in this study and the inhibition was graded by inhibition zone using the following scales; +++ = very strong (≥ 10 mm), ++ = strong (7-9 mm), + = moderate (< 7 mm), - = poor (no inhibition zone).

Supported by UNESCO / MIRCEN network

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