Table 1.

Screening of ILA-producing lactic acid bacteria strains.

Lactic Acid Bacteria	Sources	Culture Condition	Retention Time (min)	ILA Content (mg/L)
Lactiplantibacillus plantarum ZFM9	Healthy newborn feces	37 °C, MRS	22.720	25.08 ± 1.13
Lactiplantibacillus plantarum ZJ316		37 °C, MRS	22.765	43.14 ± 1.02
Lactiplantibacillus plantarum ZFM55		37 °C, MRS	22.734	30.89 ± 0.57
Lactiplantibacillus plantarum LZ206		37 °C, MRS	22.699	22.31 ± 0.81
Lacticaseibacillus paracasei ZFM54		37 °C, MRS	22.743	14.58 ± 0.25
Lactiplantibacillus plantarum LZ227	Fresh milk	37 °C, MRS	22.697	12.55 ± 0.24
Lactilactobacillus sakei ZFM225		37 °C, MRS	22.700	6.39 ± 0.75
Lactilactobacillus sakei ZFM220		37 °C, MRS	22.727	12.92 ± 0.76
Lacticaseibacillus rhamnosus ZFM231		37 °C, MRS	/	/
Lacticaseibacillus rhamnosus ZFM202		37 °C, MRS	/	/
Lactiplantibacillus plantarum ZFM806	Cheese	37 °C, MRS	22.719	36.35 ± 1.37
Leuconostoc mesenteroides ZFM802		37 °C, MRS	22.712	7.50 ± 0.02
Limosilactobacillus fermentum ZFM001	Yogurt	37 °C, MRS	22.685	6.56 ± 0.35
Lacticaseibacillus rhamnosus GG	Commercial strain	37 °C, MRS	/	/

Note: MRS, Man Rogosa Sharpe Medium; “/”, not detected.