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Table 4 Characterization of probiotic properties of novel LAB strains isolated from silage

From: Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

LAB speciesStrainSurvival rate, %HydrophobicityAuto-aggregation, %
% aGrade b4 h24 h
L. plantarumAG16.0 ± 3.7018.4 ± 2.40L26.8 ± 4.6390.3 ± 7.83
P. acidilacticiAG813.1 ± 1.4724.4 ± 2.00L26.0 ± 5.8679.6 ± 8.98
L. plantarumAG911.4 ± 0.6055.6 ± 1.71M35.6 ± 3.0488.7 ± 5.28
L. plantarumAG1026.0 ± 0.1465.7 ± 7.52M21.7 ± 7.0066.6 ± 7.44
L. plantarumAG1525.9 ± 0.703.2 ± 0.42L25.1 ± 6.5278.5 ± 7.26
L. fermentumAG163.5 ± 0.5441.2 ± 5.06M26.4 ± 4.1885.5 ± 5.40
L. plantarum8PA38.2 ± 0.9223.2 ± 1.03L23.1 ± 4.2372.7 ± 8.35
  1. a Percentage of hydrophobicity
  2. b Strains were classified as low (L) or medium (M) according to their hydrophobicity capacities according to [44]