Table 1.
Strains used with their origin
| Bacterial species /subspecies | Strain designation | Type of isolate, source and/or reference |
| Lactobacillus salivarius subsp salivarius | Ls33 | Commercial strain |
| Lactobacillus rhamnosus | Lr32 | Commercial strain |
| Lactobacillus casei | Bl23 | ATCC1 393, plasmid-cured |
| Lactobacillus acidophilus | NCFM | Human, commercial strain |
| Lactobacillus acidophilus | IPL3 908 | Commercial isolate |
| Lactobacillus plantarum | NCIMB 8826 | Human, NCIMB2 collection |
| Lactobacillus plantarum | Lp115 | Commercial strain |
| Bifidobacterium animalis subsp lactis | BL04 | Commercial strain |
| Bifidobacterium animalis subsp lactis | BI07 | Commercial strain |
| Bifidobacterium bifidum | BB02 | Commercial strain |
| Lactococcus lactis | MG1363 | Cheese starter derivative[42] |
| Streptococcus gordonii | V288 (Challis) | ATCC1 35105 |
| Escherichia coli (non-pathogenic) | TG1 | Cloning strain[43] |
1
ATCC: American type culture collection, Manassas, (VA), USA;
2
NCIMB: National collection of industrial and marine bacteria, Terry Research Station, Aberdeen, Scotland;
3
Institut Pasteur Lille, Lille, France.