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Table 2 Survival of selected 15 lactic acid bacteria (LAB) strains to in vitro gastrointestinal conditions (gastric and intestinal phases)

From: Beneficial properties of lactic acid bacteria naturally present in dairy production

LAB Identification Population (log CFU/mL)* Survival rate** (SR%)
Control (Initial) Gastric phase Intestinal phase Gastric phase Intestinal phase
L. casei MSI1 6.54 ± 0.00 6.79 ± 0.01 5.76 ± 1.40 103.8 88.1
  MSI5 8.74 ± 0.00 8.79 ± 0.00 6.76 ± 2.13 100.6 77.4
  MRUV1 9.15 ± 0.00a 8.80 ± 0.00a 7.30 ± 0.40b 96.3 79.8
  MRUV6 8.29 ± 0.00c 8.79 ± 0.01a 8.41 ± 0.02b 106.0 101.4
L. acidophilus MVA3 7.71 ± 0.00c 7.84 ± 0.00b 8.00 ± 0.01a 101.7 71.0
L. nagelli MSIV4 8.95 ± 0.00a 8.71 ± 0.01b 7.90 ± 0.03c 97.3 88.3
L. harbinensis MSI3 8.87 ± 0.00a 8.77 ± 0.01a 5.46 ± 2.20b 98.9 61.6
  MSIV2 7.98 ± 0.00a 7.84 ± 0.00b 4.04 ± 0.08c 98.2 50.6
L. fermentum SIVGL1 8.53 ± 0.00a 7.77 ± 0.01b 4.17 ± 0.06c 91.1 48.9
L. plantarum MLE5 8.48 ± 0.00a 7.77 ± 0.00ab 6.00 ± 1.41b 91.6 70.8
  MSI2 7.78 ± 0.00b 8.78 ± 0.00a 3.98 ± 0.09c 112.9 51.2
P. pentosaceus MLEV8 8.26 ± 0.00a 7.84 ± 0.00ab 7.31 ± 0.56b 94.9 88.5
P. acidilactici MSI7 9.00 ± 0.00a 8.79 ± 0.00b 4.20 ± 0.08c 97.7 46.7
W. paramesenteroides MRUV3 6.78 ± 0.00b 6.79 ± 0.00b 7.98 ± 0.03a 100.1 117.7
  MSAV5 7.39 ± 0.00 6.79 ± 0.01 5.25 ± 1.52 91.9 70.8
  1. *Average values ± standard deviations, three independent repetitions; values followed by different letters are significantly different by ANOVA and Tukey (p < 0.05); **SR(%) = [log CFU N/ log CFU N0] × 100, where N0 and N are the population values before and after the assay, respectively