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Applied and Environmental Microbiology, June 2008, p. 3745-3748, Vol. 74, No. 12
0099-2240/08/$08.00+0 doi:10.1128/AEM.02849-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

BOKU—University of Natural Resources and Applied Life Sciences, Department of Food Science and Technology, Division of Food Microbiology and Hygiene, Gregor Mendel Straße 33, A-1180 Vienna, Austria,1 Division of Food Quality Assurance, Muthgasse 18, A-1190 Vienna, Austria,2 Ghent University, Faculty of Sciences, Laboratory of Microbiology, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium3
Received 18 December 2007/ Accepted 19 April 2008
In recent years, the absence of acquired antimicrobial resistance has become an important criterion to evaluate the biosafety of lactobacilli used as industrial starter or probiotic cultures. At present, however, standards for susceptibility testing of Lactobacillus strains or approved guidelines for interpreting the test results are not available. Hence, this study was carried out to contribute to the establishment of a standardized procedure for antimicrobial susceptibility testing of lactobacilli. The results obtained by testing 104 strains of the Lactobacillus acidophilus group were compared based on broth microdilution, disk diffusion, and Etest. Except for some specific agent-related effects, agreement between MICs resulting from the broth microdilution method and the Etest was good. In addition, inhibition zone diameters determined with disk diffusion correlated well with MICs from Etest and broth microdilution.
Published ahead of print on 25 April 2008.
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