Table 5. Antibiotic susceptibility of BA-degrading lactic acid bacteria isolated from over-ripened kimchi prepared with different kinds of salted and fermented seafoods
Strain
Minimal inhibitory concentration (μg/mL)
Ampicillin
Erythromycin
Kanamycin
Penicillin
Streptomycin
Tetracycline
Vancomycin
KML12
8
4
64
32
16
64
4
MML21
32
16
32
4
64
32
16
MML23
128
8
32
512
16
4
16
SML34
4
32
4
128
32
16
64