The sensitivity of a local Lebanese yogurt culture to different antibiotics was checked, using either a fresh or a freeze-dried culture. Laban fermentation was significantly affected by 0.005 IU of penicillin/ml, 1μg of streptomycin/ml, 1μg of dihydrostreptomycin/ml, 10 μg of chloramphenicol/ml and a level of oxytetracycline between 0.05 and 0.5 μg/ml. Although the method was not standardized, it was used to check 858 milk samples in Lebanon of which 11.20% were found to contain lactic acid bacterial inhibitory substances.

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Author notes

1Paper No. 549B in the Scientific Journal Series, Faculty of Agricultural and Food Sciences, American University of Beirut, July 1980.

2Supported in part by a research grant from the National Council for Scientific Research, Lebanon.

3Present address: Animal Production and Health Section, Regional Agriculture and Water Research Center. P.O. Box 8784, Riyadh, Saudi Arabia.