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

Table 5

Percentage coaggregation of lactic acid bacteria with selected pathogens.

Lactic acid bacteria	Pathogenic bacteria
	Escherichia coli ATCC 25922	Staphylococcus aureus ATCC 25923	Salmonella enterica
Lb. rhamnosus yoba 2012	17.2^a ± 0.2	87.0^a ± 0.2	73.3^a ± 0.2
Lb. plantarum MNC 21	12.6^c ± 0.1	33.8^c ± 0.2	61.7^b ± 0.1
W. confusa MNC 20	11.3^d ± 0.0	69.1^b ± 0.0	56.4^c ± 0.3
L. lactis MNC 24	16.2^b ± 0.2	13.8^d ± 0.1	23.8^d ± 0.1

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