Probiotic Potential and Safety Properties of Lactobacillus plantarum from Slovak Bryndza Cheese

Table 2

Survival of Bryndza cheese isolates in the presence of 0.3%, 0.5%, and 1% bile salts, deconjugation of bile salts, 𝛽-galactosidase activity, and antibiotic susceptibility.

Strain	Growth (%) in the presence of bile (mean ± SD)			Deconjugation of bile salts				𝛽-galactosidase activity (Miller units, mean ± SD)	Minimum inhibitory concentrations (mg/L) of the antibiotics
	0.3%	0.5%	1.0%	TC	TDC	GC	GDC		AMP	GEN	KAN	ERY	CM	TET	CMP
CK06	31.29±4.54	11.08±3.44	2.80±1.30	d	sd	sd	g	1620.77±141.70	0.25	2	128	8	0.06	8	2
CK19	28.91±8.33	29.26±6.77	18.62±6.77	g	g	g	g	169.50±35.20	0.5	4	128	4	4	32	4
B01	35.58±12.37	13.40±1.10	7.73±3.64	sd	d	d	g	1725.28±233.90	2	4	128	0.25	0.06	1	1
B07	42.31±12.74	10.44±5.44	5.76±1.14	g	g	sd	g	92.34±8.80	0.25	4	128	0.5	0.06	2	4
K09	30.78±12.75	15.31±3.61	0.00	g	d	wg	g	120.79±29.20	1	8	64	0.5	0.12	32	2
K10	53.10±7.28	12.28±1.24	8.77±3.72	g	d	d	g	144.82±37.60	0.25	4	128	0.25	0.03	8	2
K21	51.45±11.10	21.76±9.20	11.76±1.50	sd	sd	d	g	23.89±2.90	0.25	2	64	0.12	0.06	4	1
LM11	29.26±6.70	15.97±0.44	11.76±1.34	g	sd	g	g	1024.38±74.40	1	2	128	8	2	8	4
ZS07	65.35±12.47	25.52±8.41	18.23±3.68	g	g	g	g	1365.85±70.90	0.25	1	128	0.12	0.03	1	1
ZS11	21.34±2.82	10.91±2.57	6.36±3.00	d	d	wg	g	1925.28±203.10	0.25	0.5	32	1	0.03	16	4
ZS15	28.41±6.85	11.29±5.32	12.37±1.52	d	sd	d	g	213.84±18.00	0.25	1	32	0.5	0.03	16	1

TC: sodium salts of taurocholic acid; TDC: taurodeoxycholic acid; GC: glycocholic acid; GDC: glycodeoxycholic acid; d: deconjugation; sd: strong deconjugation; g: growth; wg: weak growth.