Use of a Simple Fermentation Test to Detect Antibiotic Residues in Milk .

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.