Screening of Indigenous Oxalate Degrading Lactic Acid Bacteria from Human Faeces and South Indian Fermented Foods: Assessment of Probiotic Potential

Table 1

Determination of oxalate degrading ability of LAB isolates.

Source	Isolates	Oxalate concentration in supernatant (mM)	Oxalate degradation (%)
Human; faeces	TY2	5.4±0.72	48.07
	TY5	4.7±1.17^a	54.8
	TY12	4.33±0.8^a	58.3
	TY14	5.5±1.18^a	47
	AM2	5.83±0.57	43.94
	AM3	4.5±1.05^a	56.7
	AM12	6.4±1.23	38.46
	AM15	5.66±0.59^a	46.15
	AM19	5.4±1.2	48
	AM20	4.5±0.96^a	56.73
	AM48	7.03±1.02	32.35
	PR3	5.5±0.96^a	47.11
	PR14	6.2±0.7^a	40.38
	PR16	6.3±1.77	39.42
	PR36	6.67±0.65	35.86
	PR45	6.16±0.77^a	40.77
	PR56	5.9±0.75	43.27
	PR63	7.21±1.19	30.67
	TH14	6.6±1.19	36.54
	ER1	6.3±0.6	39.42
	ER3	7.3±1.4	29.76
	ER5	5.83±0.6^a	43.94
	ER48	8.3±0.75	20.19
	MM3	8.5±0.83	18.2
	MM8	6.3±0.5	39.68
	MM38	6.23±1.07	40
	MM39	4.7±0.66^a	54.8
	MM40	6.7±1.25	35.57
	MM42	6.9±0.60	33.65
	MSS10	4.93±0.57^a	52.8
	AB11	3.9±0.4^a	62.49
South Indian; fermented; food	C2	5.53±0.61^a	46.82
	C14s	6.83±0.45	34.32
	AB1	4.6±0.5^a	55.76
	AB8	4.22±0.66^a	59.42
	AB10	6.64±0.54	36.15
	W21	6.08±0.3^a	41.5
	KOX Control	10.4±1.00

Values are expressed as mean ± SD from three trials. aSignificant difference (𝑃<0.05) in oxalate degradation compared with KOX control using Student’s paired t-test.