Table 2.
Basic probiotic properties of the strain isolated from Jangajji and comparison with the control strain, L. rhamnosus GG.
| Probiotic Properties | Strains | ||
|---|---|---|---|
| L. rhamnosus GG | P. pentosaceus JBCC 106 | ||
| Acid tolerance (Survival rate, %) |
pH 3 | 95.4 | 79.4 |
| pH 2 | 29.9 | 39.9 | |
| pH 1.5 | 38.6 | 53.3 | |
| Bile salt tolerance (Survival rate, %) |
0.5% bile salt | 97.7 | 98 |
| 1% bile salt | 94.9 | 97.5 | |
| 3% bile salt | 88.7 | 99.5 | |
| Pathogens a | S. aureus | ++ | ++++ |
| S. epidermidis | ++ | ++ | |
| P. aeruginosa | ++ | ++ | |
| Pro. acnes | - | + | |
| P. putida | ++ | ± | |
| S. xylosus | +++++ | ++++ | |
| E. coli | ++ | - | |
| B. cereus | +++ | + | |
| B. vallismortis | ++ | ++ | |
| MICs b (μg/mL) |
Ampicillin (A) | <2 | <2 |
| Chloramphenicol (C) | <2 | 4 | |
| Vancomycin (V) | 64 | 64 | |
| Kanamycin (K) | ≥1024 R | 64 | |
a Antimicrobial activity (zone size): - not clear zone; ± 0–1 mm; + 1–2 mm; ++ 2–3 mm; +++ 3–4 mm; ++++ 4–5 mm; +++++ >5 mm. b MIC: minimum inhibitory concentration. R Resistant according to the EFSA’s breakpoints (EFSA, 2012).