In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

Table 3

Percentage survival of probiotic LAB at different pH levels and 0.3% bile salt.

Isolates	pH tolerance						Bile tolerance
	3 h			6 h			24 h
	pH 2	pH 2.5	pH 3	pH 2	pH 2.5	pH 3	0.3%
E052	57.36 ± 1.63^c	80.31 ± 1.17^b	93.02 ± 1.40^bc	54.68 ± 1.63^a	65.58 ± 1.68^b	88.68 ± 1.88^a	93.62 ± 2.19^ab
E031	45.35 ± 1.08^d	79.39 ± 1.59^b	94.00 ± 1.62^ab	38.40 ± 1.24^b	71.50 ± 1.08^a	83.39 ± 1.27^b	97.22 ± 0.35^a
K011	73.29 ± 1.44^a	90.13 ± 1.10^a	97.11 ± 2.17^a	49.34 ± 1.27^a	70.52 ± 1.99^a	90.49 ± 1.46^a	93.38 ± 0.70^b
T035	60.15 ± 0.74^b	77.98 ± 1.19^b	90.28 ± 2.03^c	51.41 ± 0.77^a	70.11 ± 1.11^a	83.89 ± 0.93^b	91.37 ± 2.66^b

^a–dMeans within a column with different superscripts are significantly different (). Results expressed as average (n = 3) ± SD (standard deviation).