Table 2.

Gastrointestinal viability screening of lactobacilli strains with different origin.

Genus	Source	No. of strains	Adhesion to mucin*	Bile salts sensitivity**	Sensitivity to low pH**
Companilactobacillus	Sourdough	23	0.12–0.24	0 to −3	−2 to −6
Lacticaseibacillus	Raw milk	43	0.14–0.50	0 to −5	−0.5 to −4
	Oscypek	29	0.13–0.27	0 to −3	0 to −1.5
	Cheese sourdough	1	0.28	−2	−5
Lactiplantibacillus	Raw milk	42	0.14–0.87	0 to −3.3	0 to −5
	Sourdough	39	0.12–0.41	0 to −0.8	−0.3 to −4
	Oscypek cheese	12	0.17–0.38	0 to −0.5	−0.3 to −2.5
Lactobacillus	Kefir	2	0.20; 0.25	−1; −3	−0.3; −4
Latilactobacillus	Raw milk	1	0.16	0	−4
	Sourdough	1	0.17	0.5	−5
Lentilactobacillus	Kefir	76	0.16–0.40	0 to −2.5	0 to −3.5
	Oscypek cheese	1	0.24	0	−2
Levilactobacillus	Sourdough	27	0.16–0.25	0 to − 0.5	−0.5 to −4.5
Loigolactobacillus	Sourdough	2	0.16–0.18	0	−4

*The level of adhesion to mucin is expressed in OD value at 583 nm; higher OD reflects stronger adhesion. Control strains used to assess the level of adhesion: L. lactis TIL448 (strongly adherent strain; OD_583nm 0.54 ± 0.11), L. lactis IBB477 (semi-adherent strain; OD_583nm 0.27 ± 0.05) and L. lactis IL1403 (non-adherent strain; OD_583nm 0.18 ± 0.03). **Sensitivity to bile salts (3 g/L) and low pH (pH 3) are expressed as the level of decline in viability of the tested strain in orders of magnitude (log drop) relative to the same strain not treated with a given agent. In bold are the lowest and highest values obtained for each genera.