Table 5. Antibacterial effects of AAB against food-born organisms

Kinds	Name	Clear zone (mm)
		Gram pegative		Gram negative
		B. cereus	Staphylococcus aureus	E. coli	Salmonella typhimurium
Strains	GHUR-A11-2	18.1±0.1g2)	13.2±0.1f	16.1±0.1g	15.1±0.2f
	SR-A24	21.2±0.1e	15.1±0.2e	17.2±0.1f	19.3±0.1d
	GY-A26	23.1±0.2d	18.2±0.1c	18.1±0.1e	15.1±0.2f
	GHF-A37	20.3±0.1f	18.1±0.2c	17.3±0.1f	15.2±0.2f
	JS-B7	24.2±0.2c	16.1±0.1d	21.1±0.2c	15.2±0.1f
	JS-C1	25.1±0.1b	15.2±0.2e	20.2±0.1d	24.1±0.1b
Positive control	AA-50	27.3±0.1a	31.1±0.1a	30.1±0.1a	30.1±0.1a
	AA-25	20.2±0.2f	24.1±0.1b	24.2±0.2b	22.1±0.1c
	AA-12.5	16.2±0.1h	16.1±0.2d	17.1±0.1f	17.2±0.2e
NC1)	Medium	8.1±0.1i	8.1±0.1g	8.1±0.1h	8.1±0.1g

Negative control.
Means with different letters in the same column are significantly different by Ducan’s multiple range test (p<0.001).