TABLE 3.

Adhesion properties and pH and bile tolerances of 47 Lactobacillus strains

Lactobacillus strain	Adhesiona	Growth/survivalb
		pH 2.5	0.3% oxgall
Isolates from Ghanaian fermented maize
Lb1	21 ± 14	−/+	**/+
Lb6	50 ± 41	−/+	**/+
Lb11	52 ± 23	−/+	**/+
Lb12	2 ± 2	−/+	**/+
Lb18	0 ± 0	−/+	***/+
Lb20	39 ± 28	−/+	***/+
Lb41	19 ± 12	−/−	***/+
Lb43	8 ± 3	−/+	**/+
Lb48	3 ± 4	−/+	*/+
Lb50	5 ± 5	−/+	*/+
Strains with documented properties
LA1	17 ± 9	−/−	−/+
BG2FO4	272 ± 88	−/−	−/+
NCFM#2	26 ± 13	−/+	**/+
DSM 20312	2 ± 1	−/+	ND/ND
271	120 ± 19	−/+	**/+
299	268 ± 101	−/+	**/+
299v	355 ± 77	−/+	**/+
R2Lc	46 ± 39	−/+	ND/ND
DSM 12246	218 ± 116	−/+	**/+
LGG	630 ± 275	−/+	−/+
Lc 705	16 ± 15	−/+	**/+
Human clinical isolates
22319-21	2 ± 1	−/+	−/+
18911-2	220c	−/+	−/+
19015-6	82 ± 26	−/+	−/+
19020-8	84 ± 26	−/+	−/+
19020-10	214 ± 87	−/−	−/+
19058-4	41 ± 11	−/−	−/+
19070-2	713 ± 188	−/+	−/+
22571-8	1 ± 1	−/−	−/−
Dairy strains
CHCC 2169	5 ± 0	−/ND	−/ND
CHCC 2168	73 ± 7	−/+	−/+
CHCC 3692	17 ± 1	−/+	−/+
CHCC 3577	78 ± 3	−/−	−/+
CHCC 2100	72 ± 21	−/+	−/+
CHCC 2099	90 ± 16	−/+	−/+
CHCC 759	0 ± 0	−/ND	−/ND
CHCC 2164	16 ± 6	−/ND	**/ND
CHCC 2329	164 ± 14	−/−	−/+
CHCC 627	73 ± 7	−/−	−/+
CHCC 2166	22 ± 0	−/−	**/+
CHCC 3981	4 ± 4	−/−	−/+
CHCC 3982	1 ± 1	−/−	−/+
CHCC 3740	64 ± 5	−/−	−/+
CHCC 3136	65 ± 12	−/−	−/+
CHCC 3264	2 ± 2	−/−	−/+
CHCC 3137	551 ± 223	−/−	−/+
Lb145	20 ± 3	−/+	*/+

^aAverage number of adhering lactobacilli in 20 microscopic fields ± the standard deviation (n = 3). 

^b∗∗∗, no delay in growth; ∗∗, growth delay of <4 h; ∗, growth delay of >4 h; −, no growth or survival. ND, not determined. 

^cn = 1.