Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

Table 2 Technological properties of Lactobacillus isolates

	*Acid production			†Autolytic activity			‡Exopolysaccharide (EPS) production		**Antimicrobial activity
	Fast	Medium	Slow	Good	Fair	Poor	Yes	No	High	Medium	Low	Non
Number of Lactobacillus isolates	6	10	17	8	11	14	15	18	1	3	5	24
Percentage of Lactobacillus isolates	18.2	30.3	51.5	24.3	33.3	42.4	45.4	54.6	3.0	9.1	15.2	72.7
Total Isolates	33			33			33		33

Fast, medium and slow; when a pH of 0.4 U was achieved after 3, 3–5 and > 5 h, respectively [18]
†Good, 35–66%; fair, 24–34%; poor, 0–23% [18]
‡The percentage was calculated as (number of isolates/number of total isolates) x100
**High activity (inhibition zone > 6 mm), medium activity (inhibition zone = 3–6 mm), low activity (inhibition zone < 3 mm) and no activity (inhibition zone = 0 mm)

ISSN: 1471-2180