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Table 5 Summary of the characteristics of 16 L. fermentum strains with technological and probiotic potential according to in vitro tests

From: Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Bacteria strain Technological properties Probiotic properties
aRA bEPs cAA dAR (SR %) eRBS (SR %) gBSHA iHA jRAB
L. fermentum 6–6 F H - 83.0 96.5 0 γ -
L. fermentum f-7 F H - 88.4 100.3 0 γ -
L. fermentum 10–9 F H  +  86.8 95.5 1 γ S, G
L. fermentum f-29 F H - 88.2 99.5 1 γ K, G
L. fermentum 12-18A F H - 90.8 97.8 1 α -
L. fermentum 12-19A F H - 85.3 98.5 0 γ S, K, G
L. fermentum 12-20A F H  +  92.3 102.6 0 γ -
L. fermentum 4–20 F H  +  87.5 96.5 0 γ -
L. fermentum 2–15 F H - 90.3 99.0 0 γ -
L. fermentum 0–17 F H - 85.6 98.7 1 γ K
L. fermentum 8–10 F H  +  82.5 93.5 0 γ S, K, G
L. fermentum 0-25A F H - 84.8 101.3 0 α -
L. fermentum f-5A F H - 91.6 100.6 0 γ -
L. fermentum 8-5A F H - 80.6 88.0 0 γ -
L. fermentum 8–28 F H - 91.1 98.6 0 γ S, K, G
L. fermentum 4–30 F H - 85.5 101.5 0 γ -
  1. a RA rate of acidification, F fast acidifier
  2. b EPs Exopolysaccharides production, H high potential EPs producer
  3. c AA amylase activity, − no amylase activity, + weak amylase activity
  4. d AR acid resistance measured as mean survival rate (%)
  5. e RBS resistance to 0.3 % bile measured as mean survival rate (%)
  6. g BSHA bile salt hydrolase activity, 0 no hydrolysis, 1 partial hydrolysis
  7. i HA haemolytic activity, γ-haemolysis, α-haemolysis
  8. j RAB resistance to antibiotics, S streptomycin, K kanamycin, G gentamycin