Table 4. Growth and antibacterial activity of L. lactis according to medium composition

Strain	Medium	Antibacterial activity		CFU/mL	pH
		Lb. sakei 1	Lb. sakei 2
Lactococcus lactis	M17	+++4)	+++	4.5×109	5.39
	Medium A1)	++	++	3.9×109	4.98
	Medium B2)	+++	+++	4.7×109	4.76
	Medium C3)	+++	+++	4.9×109	4.85

0.5% casein peptone+0.5% soy peptone+0.25% yeast extract+0.05% ascorbic acid+1% potassium citrate+0.5% lactose+dried shrimp broth.
0.5% casein peptone+0.5% soy peptone+3% yeast extract+0.05% ascorbic acid+1% potassium citrate+3% lactose+water.
0.5% casein peptone+0.5% soy peptone+3% yeast extract+0.05% ascorbic acid+1% potassium citrate+3% lactose+dried shrimp broth.
≥15 mm: +++, 12-15 mm: ++.