ABSTRACTCultures of the genera Pediococcus, Lactobacillus, Leuconostoc and Streptococcus were tested for their ability to inhibit 103 bacterial isolates from ground beef by a cross‐streaking technique. The bacterial isolates that were inhibited to the greatest extent were Gramnegative and were classified as species of Serratia, Enterobacter and Pseudomonas in decreasing order. Among lactic strains, the genus Streptococcus showed the strongest inhibitory power and the Pediococcus and the Lactobacillus the least strong. The Streptococcus lactis strains, in particular, were the most inhibitory, even though this power may vary from one strain to another in the same species. A nonspecific inhibitory substance seemed to be responsible for this phenomen
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