Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage

Table 2

Microbial counts of lactic acid bacteria starters exposed to high acid (pH = 3) and 1% bile.

Time (h)	Microbial counts (log cfu/mL)
	Lactobacillus rhamnosus yoba 2012		Weissella confusa MNC 20		Lactobacillus plantarum MNC 21		Lactococcus lactis MNC 24
	pH = 3	1% bile	pH = 3	1% bile	pH = 3	1% bile	pH = 3	1% bile
0	8.7^a ± 0.0	8.2^a ± 0.1	9.0^a ± 0.0	8.1^a ± 0.0	8.9^a ± 0.0	8.8^a ± 0.1	8.5^a ± 0.1	8.6^a ± 0.0
3	7.7^b ± 0.1	8.1^ab ± 0.0	8.4^b ± 0.0	8.0^a ± 0.0	8.1^b ± 0.1	8.3^b ± 0.1	7.2^b ± 0.1	8.4^b ± 0.0
6		7.6^b ± 0.0		7.6^b ± 0.0		7.8^c ± 0.0		8.0^c ± 0.0
9		7.2^c ± 0.0		7.5^b ± 0.0		7.3^d ± 0.0		7.8^d ± 0.0

Values are means ± standard deviations of three independent determinations. Mean values in the same column with the same superscripts are not significantly different ().