Table-4.

Ability of lactobacilli strains to survive in simulated gastric conditions.

Identified Lactobacillus strains	Codes	Viable cultures number (log cfu.mL−1)* at times 0H and 2H
		Simulated gastric juice	OH	2H	Survival rate (%)
L. salivarius	S3-1	pH 1.5	2.37±0.46	1.81±0.01	73.37
		pH 1.5+pepsin		1.44±0.02	60.76
	S6-1	pH 1.5	1.85±0.02	0.42±0.03	22.70
		pH 1.5+pepsin		0	0
	S6-2	pH 1.5	1.40±0.01	0.28±0.02	20
		pH 1.5+pepsin		0	0
L. delbrueckii	S1-1	pH 1.5	1.82±0.02	1.22±0.03	63.03
		pH 1.5+pepsin		0.88±0.02	48.35
	S2	pH 1.5	2.34±0.03	1.81±0.02	77.35
		pH 1.5 +pepsin		1.24±0.02	53
	S3-2	pH 1.5	1.94±0.04	1.620.01	83.50
		pH 1.5+pepsin		1.02±0.04	52.58
	LM2-1	pH 1.5	2.45±0.01	0.90±0.02	36.73
		pH 1.5+pepsin		0.83±0.04	33.88
L. casei	A1-2	pH 1.5	2.31±0.02	1.30±0.02	56.28
		pH 1.5+pepsin		0.95±0.02	41.13
	A2-2	pH 1.5	2.36±0.01	1.65±0.01	69.92
		pH 1.5+pepsin		0.97±0.01	41.10
	A4	pH 1.5	2.82±0.03	0.98±0.02	34.75
		pH 1.5+pepsin		0.62±0.03	21.99
	B1	pH 1.5	2.30±0.01	1.73±0.02	75.22
		pH 1.5+pepsin		1.38±0.07	60
L. plantarum	A1-1	pH 1.5	2.48±0.01	1.52±0.04	61.29
		pH 1.5+pepsin		1.05±0.02	42.34
	A2-1	pH 1.5	2.95±0.03	1.77±0.02	60
		pH 1.5+pepsin		1.19±0.01	40.34
	A3-2	pH 1.5	2.31±0.01	1.70±0.02	73.59
		pH 1.5+pepsin		0.99±0.02	42.86
	S4	pH 1.5	2.12±0.02	1.70±0.01	80.19
		pH 1.5+pepsin		1.22±0.03	57.55
	LM2-2	pH 1.5	1.71±0.01	0.77±0.03	45.03
		pH 1.5+pepsin		0.42±0.03	24.56

(log cfu.mL-1)*: the values of log CFU.mL.^-1 express mean±standard deviation, each data point is mean of repeated measurements of 3 experiments independent, n=3. p<0.05.