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Table 4 Minimum inhibitory concentrations of 9 antibiotics for 16 L. fermentum strains isolated from traditional millet fermentation

From: Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Bacteria strain aMIC (μg/ml)
  A C T F S K G Q/D CL
L. fermentum 6–6 <1 2 2 <1 8 16 8 <1 <1
L. fermentum f-7 1 4 4 <1 32 32 4 <1 <1
L. fermentum 10–9 1 4 2 1 128b 32 64b 1 <1
L. fermentum f-29 1 2 2 <1 4 64b 32b <1 <1
L. fermentum 12-18A 1 1 2 <1 8 8 16 <1 1
L. fermentum 12-19A <1 2 2 <1 128b 128b 32b <1 <1
L. fermentum 12-20A <1 2 8 <1 8 32 16 <1 1
L. fermentum 4–20 1 2 2 <1 8 16 16 <1 1
L. fermentum 2–15 1 1 2 <1 32 32 8 <1 <1
L. fermentum 0–17 1 1 4 <1 16 128b 16 <1 <1
L. fermentum 8–10 1 1 2 1 128b 64b 64b 2 <1
L. fermentum 0-25A 1 <1 1 1 64 32 8 <1 <1
L. fermentum f-5A 1 <1 1 <1 8 16 8 <1 <1
L. fermentum 8-5A <1 2 4 <1 8 16 16 1 <1
L. fermentum 8–28 1 2 2 <1 128b 64b 32b 1 <1
L. fermentum 4–30 1 1 2 1 64 8 16 <1 <1
  1. a MIC Minimum inhibitory concentration
  2. bResistant according to the EFSA’s breakpoints (EFSA, 2008)
  3. A ampicillin, C chloramphenicol, T tetracycline, E erythromycin, S streptomycin, K kanamycin, G gentamycin, Q/D quinupristin/dalfopristin, CL clindamycin