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

Table 4

D and Z values of α-galactosidases from overnight-grown strains and commercial products.

Strain or commercial enzyme	𝐷 value (minutes)			Z value (°C)
	50°C	55°C	60°C
Beano	2070±289^a	209±2^a	175±14^a	9.2±0.7^cd
Ganaden	1530±241^b	170±9^b	121±6^b	9.1±0.6^cd
Nutriteck	939±53^c	270±25^c	96±1^c	10.1±0.2^bc
Lactobacillus rhamnosus	1110±101^c	170±12^b	71±5^d	8.7±0.6^d
Lactobacillus casei	860±81^c	216±10^a	97±7^c	10.6±0.8^b
Bifidobacterium breve	1700±287^b	265±31^c	6.6±0.4^e	4.2±0.2^e
Bifidobacterium longum	800±100^c	159±10^b	115±1^b	12.0±0.7^a

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