| Abstract: | In APT broth culture penicillin was more inhibitory to frozen-thawed meat lactic acid bacteria (MIC of 1·3 to 5·0 μg ml−1) than, in decreasing order of inhibition, chlortetracycline, neomycin and streptomycin. Streptomycin, chlortetracycline and neomycin inhibited the fermentative activity of P. pentosaceus more than penicillin and neomycin was most inhibitory to L. plantarum. The fermentative activity of P. pentosaceus, in meat, was inhibited by antibiotics more than that of L. plantarum (90 vs 30%). |
