Table 5 Susceptibility of lactic acid bacteria (LAB) to antibiotics and food-preservative
From: Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice
|  | Amx (30 μg) | Cef (30 μg) | Chlor (30 μg) | Cip (5 μg) | Dox (30 μg) | Ery (15 μg) | Kan (5 μg) | Pen (10 μg) | Strep (10 μg) | Tet (30 μg) | SB (0.1 %) | (M : P 0.1 %) | MB (0.1 %) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 LAB 1 | 8(R) | 6 (R) | 8 (R) | 12 | 8 (R) | 6 (R) | 6 (R) | 8 (R) | 6 (R) | 9 (R) | 15 | 14 | 19 |
 LAB 2 | 6 (R) | 12 | 8 (R) | 12 | 8 (R) | 6 (R) | 6 (R) | 10 (R) | 6 (R) | 10 (R) | 14 | 19 | 14 |
 LAB 3 | 19 | 6 (R) | 13 | 18 | 17 | 18 | 6 (R) | 10 (R) | 19 | 11 | 16 | 21 | 17 |
 LAB 4 | 17 | 6 (R) | 6 (R) | 13 | 8 (R) | 6 (R) | 6 (R) | 6 (R) | 21 | 6 (R) | 18 | 22 | 13 |
Gram positive bacteria | |||||||||||||
 B. cereus | 6 (R) | 28 | 27 | 32 | 19 | 22 | 18 | 17 | 21 | 22 | 11 | 12 | 14 |
 B. subtilis | 17 | 23 | 23 | 26 | 6 (R) | 12 (R) | 22 | 22 | 17 | 19 | 6 (R) | 6 (R) | 6 (R |
 Staphyl. aureus | 23 | 31 | 24 | 40 | 21 | 6 (R) | 18 | 34 | 6 (R) | 30 | 6 (R) | 6 (R) | 6 (R |
Gram negative bacteria | |||||||||||||
 E. coli | 34 | 22 | 34 | 33 | 0 (R) | 25 | 27 | 0 (R) | 23 | 32 | 12 | 16 | 15 |
 Shi. dysenteriae | 6 (R) | 31 | 33 | 6 (R) | 8 (R) | 22 | 10 (R) | 16 | 23 | 25 | 10 (R) | 6 (R) | 6 (R) |
 Shi. sonnei | 28 | 34 | 9 (R) | 21 | 23 | 9 (R) | 6 (R) | 23 | 15 | 18 | 6 (R | 6 (R) | 9 (R) |
Pathogenic fungi | |||||||||||||
 S. cerevisiae | 6 (NR) | 6 (NR) | 6 (NR) | 0 (NR) | 0 (NR) | 0 (NR) | 8 (NR) | 0 (NR) | 0 (NR) | 0 (NR) | 17 | 18 | 16 |
 A. niger | 0 (NR) | 0 (NR) | 6 (NR) | 0 (NR) | 6 (NR) | 0 (NR) | 0 (NR) | 6 (NR) | 9 (NR) | 6 (NR) | 17 | 20 | 18 |
 C. albicans | 0 (NR) | 0 (NR) | 6 (NR) | 6 (NR) | 0 (NR) | 6 (NR) | 6 (NR) | 0 (NR) | 0 (NR) | 0 (NR) | 18 | 18 | 15 |