In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles

Table 1

Acid tolerance of LAB strains in PBS (pH 2.5).

Species	Strain number	Initial counts (log cfu/mL)	Survival after 4 h at pH 2.5
			(log cfu/mL)	%
L. plantarum	MF303	9.47 ± 0.04	8.08 ± 0.16	85^A
	MF169	9.22 ± 0.05	7.05 ± 0.17	76^B
	MF4	8.54 ± 0.07	6.14 ± 0.07	72^C
	MF213	9.45 ± 0.05	6.79 ± 0.10	72^C
	MF143	9.28 ± 0.01	6.49 ± 0.01	70^CD
	MF556	9.85 ± 0.00	6.60 ± 0.00	67^DE
	MF376	9.94 ± 0.02	6.28 ± 0.05	63^FG
	MF265	8.58 ± 0.06	5.16 ± 0.11	60^GH
	MF548	9.65 ± 0.07	5.65 ± 0.16	59^H
	MF380	9.68 ± 0.05	5.54 ± 0.09	57^H
	MF239	9.37 ± 0.10	4.68 ± 0.07	50^I
	MF33	9.25 ± 0.04	4.66 ± 0.19	50^I
	MF178	8.96 ± 0.08	3.96 ± 0.03	44^J
	MF352	9.21 ± 0.14	3.74 ± 0.26	41^JK
	MF377	10.04 ± 0.05	4.06 ± 0.07	40^KL
	MF205	9.45 ± 0.11	3.49 ± 0.02	37^LM
	MF305	9.17 ± 0.07	3.18 ± 0.31	35^MN
	MF150	9.23 ± 0.05	<1.00	—
	MF219	9.01 ± 0.11	<1.00	—
	MF357	9.83 ± 0.06	<1.00	—
	MF513	7.75 ± 0.11	<1.00	—
L. brevis	MF493	9.37 ± 0.09	5.99 ± 0.21	64^EF
	MF105	9.22 ± 0.08	3.90 ± 0.12	42^JK
	MF494	9.54 ± 0.12	3.96 ± 0.33	42^JK
	MF343	8.80 ± 0.01	3.45 ± 0.01	39^KL
	MF314	9.41 ± 0.12	3.13 ± 0.02	33^N
	MF158	9.44 ± 0.04	<1.00	—
	MF354	9.10 ± 0.08	<1.00	—
P. ethanolidurans	MF179	9.54 ± 0.15	7.23 ± 0.06	76^B
	MF180	9.79 ± 0.01	7.09 ± 0.04	72^C
	MF50	9.45 ± 0.04	3.79 ± 0.05	40^KL
	MF48	9.15 ± 0.11	<1.00	—
	MF107	9.01 ± 0.01	<1.00	—
	MF167	9.02 ± 0.01	<1.00	—
	MF194	9.16 ± 0.19	<1.00	—
	MF196	9.37 ± 0.14	<1.00	—
	MF214	9.41 ± 0.04	<1.00	—
	MF251	9.19 ± 0.07	<1.00	—
	MF269	9.21 ± 0.07	<1.00	—

Values are expressed in mean ± standard error.
Values with different letters within a column indicate significant differences between LAB strains ().