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Table 1 Antagonistic activity of potential lactic acid bacteria (LAB) probiotic strains from broiler GIT against pathogenic bacteria by agar well diffusion technique

From: Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

Zone of inhibition (mm)
Strain Escherichia coli Escherichia coli O157: H7 Enterococcus faecalis Salmonella Typhimurium Salmonella Enteritidis Listeria monocytogenes
I1 19.5 ± 0.71 17 ± 0 16 ± 1.41 16 ± 0 15.5 ± 0.71 17 ± 1.41
I2 19 ± 1.41 17.5 ± 0.71 16.5 ± 0.71 15.5 ± 0.71 14.5 ± 0.71 16 ± 1.41
I4 19 ± 0 14.5 ± 0.71 16.5 ± 0.71 14.5 ± 0.71 15 ± 0 17 ± 0
I5 20 ± 0 16 ± 0 17 ± 1.41 17 ± 1.41 16 ± 0 19 ± 1.41
I6 18 ± 0 17 ± 0 16 ± 1.41 16.5 ± 2.12 17 ± 0 17.5 ± 4.95
I8 18.5 ± 0.71 15.5 ± 2.12 16 ± 1.41 17 ± 1.41 16 ± 0 20 ± 4.24
I9 17 ± 0 14.5 ± 0.71 17 ± 0 15.5 ± 0.71 14.5 ± 0.71 15.5 ± 3.54
I12 18.5 ± 0.71 15 ± 2.83 18.5 ± 0.71 16.5 ± 0.71 15.5 ± 0.71 17 ± 4.24
I13 19 ± 0 15.5 ± 0.71 17 ± 0 17 ± 0 15 ± 0 17.5 ± 0.71
c1 18.5 ± 2.12 14.5 ± 0.71 15.5 ± 0.71 15 ± 0 15.5 ± 0.71 14 ± 0
c2 18.5 ± 0.71 15 ± 1.41 15.5 ± 0.71 16 ± 1.41 15.5 ± 0.71 14.5 ± 0.71
c3 19.5 ± 0.71 14.5 ± 0.71 15 ± 0 14.5 ± 0.71 15.5 ± 0.71 14 ± 0
c5 18.5 ± 2.12 17 ± 1.41 17 ± 1.41 15 ± 0 14.5 ± 2.12 15.5 ± 2.12
c9 20 ± 0 14 ± 1.41 16 ± 1.41 17 ± 0 14.5 ± 0.71 15 ± 1.41
c12 17.5 ± 0.71 14 ± 1.4 16.5 ± 0.71 15.5 ± 0.71 15 ± 0 14 ± 0
c13 17 ± 1.41 11.5 ± 2.12 15.5 ± 2.12 16.5 ± 0.71 12.5 ± 0.71 14 ± 1.41
c14 17.5 ± 0.71 14 ± 1.41 17 ± 1.41 14.5 ± 0.71 14 ± 1.41 15 ± 0
c19 20 ± 0 13.5 ± 0.71 18 ± 1.41 13.5 ± 0.71 14.5 ± 0.71 15 ± 1.41
  1. Data are mean values ± SD of independent experiments (n = 3)