Beneficial properties of lactic acid bacteria naturally present in dairy production

BMC Microbiology

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

LAB	Identification	Population (log CFU/mL)*			Survival rate** (SR%)
LAB	Identification	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 ± 0.00^a	8.80 ± 0.00^a	7.30 ± 0.40^b	96.3	79.8
	MRUV6	8.29 ± 0.00^c	8.79 ± 0.01^a	8.41 ± 0.02^b	106.0	101.4
L. acidophilus	MVA3	7.71 ± 0.00^c	7.84 ± 0.00^b	8.00 ± 0.01^a	101.7	71.0
L. nagelli	MSIV4	8.95 ± 0.00^a	8.71 ± 0.01^b	7.90 ± 0.03^c	97.3	88.3
L. harbinensis	MSI3	8.87 ± 0.00^a	8.77 ± 0.01^a	5.46 ± 2.20^b	98.9	61.6
	MSIV2	7.98 ± 0.00^a	7.84 ± 0.00^b	4.04 ± 0.08^c	98.2	50.6
L. fermentum	SIVGL1	8.53 ± 0.00^a	7.77 ± 0.01^b	4.17 ± 0.06^c	91.1	48.9
L. plantarum	MLE5	8.48 ± 0.00^a	7.77 ± 0.00^ab	6.00 ± 1.41^b	91.6	70.8
	MSI2	7.78 ± 0.00^b	8.78 ± 0.00^a	3.98 ± 0.09^c	112.9	51.2
P. pentosaceus	MLEV8	8.26 ± 0.00^a	7.84 ± 0.00^ab	7.31 ± 0.56^b	94.9	88.5
P. acidilactici	MSI7	9.00 ± 0.00^a	8.79 ± 0.00^b	4.20 ± 0.08^c	97.7	46.7
W. paramesenteroides	MRUV3	6.78 ± 0.00^b	6.79 ± 0.00^b	7.98 ± 0.03^a	100.1	117.7
	MSAV5	7.39 ± 0.00	6.79 ± 0.01	5.25 ± 1.52	91.9	70.8

*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

ISSN: 1471-2180