Table 1 The number of LAB colonies isolated from pickles
From: Microecological treatment of hyperuricemia using Lactobacillus from pickles
Number | Product | Origin | Total bacterial colony a | Lactobacillus colony b |
|---|---|---|---|---|
1 | Lactobacillus Yogury | GuangZhou, GuangDong | 2 | 1 |
2 | Erie milk | HuErHaoTe, Inner Mongolia | 1 | 1 |
3 | Lllie Lactobacillus | HuErHaoTe, Inner Mongolia | 18 | 1 |
4 | Ferment Powder (lacto) | HaiDian, BeiJing | 1 | 1 |
5 | Stewed Bamboos | YongFeng, JiangXi | 6 | 0 |
6 | Sour Beans | ChengDu,SiChuan | 25 | 0 |
7 | Kraut | MeiShan, SiChuan | 18 | 2 |
8 | Pickle (vegetables) | ChengDu,SiChuan | 65 | 1 |
9 | Pickle (vegetables) | BaoShan, YunNan | 59 | 1 |
10 | Fish Sauerkrant | WeiYan,SiChuan | 9 | 1 |
11 | Pickle (lotus root) | JinZhou, HuBei | 24 | 1 |
12 | Pickle (cabbage) | XinMin,ShenYang | 80 | 1 |
13 | Pickle (vegetables) | XinDu, ChengDu | 7 | 1 |
14 | Pickle (vegetables) | ShenYang,LiaoNing | 22 | 1 |
15 | Pickle (vegetables) | QingZhen, GuiZhou | 36 | 1 |
16 | Pickle (lettuce) | YueYang, HuNan | 71 | 0 |
17 | Pickle (kelp) | YueYang, HuNan | 32 | 0 |
18 | Pickle (cabbage) | ChengDu, SiChuan | 6 | 1 |