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

Table 5 Count of Lactobacillus spp. in the artificial gastric and intestinal fluids

Isolates	Code	log CFU/ml
		3 h incubation in gastric fluid		5 h incubation in intestinal fluid
		pH 7 Initial count	pH 3 Final count	0 h Initial count	5 h Final count
1	TK1	6.62 ± 0.42	6.73 ± 0.53	6.22 ± 0.32	5.43 ± 0.39
2	TK3	6.34 ± 0.74	6.23 ± 0.93	5.67 ± 0.57	5.46 ± 0.38
3	TD2	6.83 ± 0.13	7.03 ± 0.23	6.40 ± 0.10	5.71 ± 0.76
4	TR1	6.59 ± 0.59	6.58 ± 0.58	6.03 ± 0.23	4.89 ± 0.29
5	TR3	6.30 ± 0.60	6.18 ± 0.51	5.62 ± 0.92	4.40 ± 0.50
6	BK2	6.40 ± 0.90	6.58 ± 0.58	5.99 ± 0.29	4.80 ± 0.50
7	BD2	6.10 ± 0.50	6.17 ± 0.51	5.52 ± 0.92	4.94 ± 0.17
8	BD3	7.02 ± 0.02	7.01 ± 0.04	6.28 ± 0.32	4.67 ± 0.37
9	BR1	6.21 ± 0.91	6.23 ± 0.93	5.52 ± 0.72	5.06 ± 0.06
10	BR3	7.02 ± 0.02	6.92 ± 0.09	5.81 ± 0.01	4.82 ± 0.22
11	BR4	7.01 ± 0.11	7.08 ± 0.18	6.48 ± 0.02	4.21 ± 0.91
12	MK1	6.39 ± 0.69	6.42 ± 0.72	5.62 ± 0.62	5.11 ± 0.03
13	MK3	6.70 ± 0.30	6.82 ± 0.42	6.18 ± 0.38	4.45 ± 0.55
14	MR2	7.23 ± 0.07	7.27 ± 0.03	6.62 ± 0.09	4.30 ± 0.86
15	MR4	6.15 ± 0.75	6.33 ± 0.93	5.59 ± 0.89	4.84 ± 0.06

T = Tanta; B = Basyoun; M = El-Mehala; K = Kareish cheese; D = Domiati cheese; R = Ras cheese

ISSN: 1471-2180