Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products

Table 2

Thermostability of overnight-grown microbial cultures as viable counts in acidified MRS (pH 4.5).

Strain	𝐷 value (minutes)			𝑍 value (°C)
	50°C	55°C	60°C
Lb. rhamnosus 910	81.0±38.5^a	29.1±5.9^a	5.8±0.3^a	9.2±1.7^c
Lb. casei CLbBCV1	34.9±4.1^b	29.2±1.4^a	9.3±1.9^b	17.4±1.6^a
B. breve S46	1.80±0.06^c	0.42±0.0^b	0.29±0.01^c	12.7±0.1^b
B. longum R0175	1.68±0.22^c	0.71±0.01^b	0.63±0.03^c	15.4±0.75^ab

^a,b,cValues in a given column which are followed by the same letter are not statistically different (𝑃>0.05).