Table 1.
Acid and bile salt tolerance of commercial strain and LAB strains isolated from Korean fermented foods
| LAB strains | Viable counts at pH 2.5 with 0.3% pepsin (log CFU/mL) | Survival rate (%) | Viable counts in 0.3% oxgall (log CFU/mL) | Survival rate (%) | ||
|---|---|---|---|---|---|---|
| 0 h | 3 h | 0 h | 24 h | |||
| Lactobacillus rhamnosus GG | 8.56 ± 0.02a | 8.51 ± 0.05a | 99.47 | 8.56 ± 0.02a | 8.58 ± 0.03b | 100.27 |
| 347 | 8.23 ± 0.06b | 5.63 ± 0.07f | 68.39 | 8.23 ± 0.06b | 7.13 ± 0.02f | 86.63 |
| H40 | 8.18 ± 0.08b | 7.18 ± 0.02e | 87.77 | 8.18 ± 0.08b | 8.26 ± 0.03c | 101.01 |
| FI10016 | 8.03 ± 0.02d | 3.15 ± 0.21i | 39.56 | 8.03 ± 0.02d | 6.96 ± 0.03g | 86.67 |
| FI10018 | 8.05 ± 0.00 cd | 4.66 ± 0.09h | 57.94 | 8.05 ± 0.00cd | 7.86 ± 0.03e | 97.64 |
| FI10166 | 7.35 ± 0.00e | 4.98 ± 0.05g | 67.72 | 7.35 ± 0.00e | 6.61 ± 0.11h | 89.99 |
| FI10562 | 8.58 ± 0.13a | 8.30 ± 0.15b | 96.79 | 8.58 ± 0.13a | 5.69 ± 0.12i | 66.34 |
| FI10604 | 7.99 ± 0.12d | 7.94 ± 0.02d | 99.33 | 7.99 ± 0.12d | 6.69 ± 0.08h | 83.67 |
| FI10700 | 8.16 ± 0.06bc | 8.12 ± 0.01c | 99.50 | 8.16 ± 0.06bc | 8.94 ± 0.06a | 109.56 |
| FI10842 | 8.25 ± 0.01b | 8.14 ± 0.02c | 98.70 | 8.25 ± 0.01b | 8.04 ± 0.03d | 97.45 |
a–iValues with the same letters within a column are not significantly different (p < 0.05) by one-way analysis of variance and Duncan’s multiple range tests