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Table 6 Auto-aggregation and hydrophobicity and bile salt hydrolase (BSH) and hemolysis activities of different isolates

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

Isolates

Code

Auto aggregation

Hydrophobicity %

BSH activity

Hemolysis

1

TK1

45.87 ± 6.63

34.60 ± 4.16

-

α

2

TK3

48.13 ± 7.22

49.90 ± 6.10

-

γ

3

TD2

43.13 ± 8.32

49.20 ± 5.91

-

γ

4

TR1

44.90 ± 7.73

42.43 ± 3.70

-

γ

5

TR3

56.33 ± 3.89

42.00 ± 4.76

-

γ

6

BK2

53.67 ± 2.96

37.53 ± 2.83

+

γ

7

BD2

49.93 ± 4.74

35.27 ± 3.58

+

γ

8

BD3

72.77 ± 6.79

83.00 ± 3.21

+

γ

9

BR1

57.40 ± 2.25

74.13 ± 3.79

-

α

10

BR3

53.07 ± 3.07

31.03 ± 4.14

+

γ

11

BR4

63.23 ± 7.02

66.23 ± 5.81

+

γ

12

MK1

65.37 ± 3.70

74.90 ± 4.54

-

γ

13

MK3

68.10 ± 4.28

73.77 ± 3.87

+

β

14

MR2

65.40 ± 3.22

61.90 ± 5.80

+

γ

15

MR4

66.07 ± 3.94

63.43 ± 2.91

-

α

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