Table 5.
Lactobacilli strains (n = 95) used in this study
| Number of strains | Species | Source and sub-source of isolation |
|---|---|---|
| 50 | Lacticaseibacillus paracasei | |
| 31a, 25h, 100i, 104g, 22e, 25e, 25g, 28g, 41j, 45j, 50a, 52i, 76d, 83e, 84f, 93j, 99a, AAI9, AII8, BBII10, bI5, dII1, eI3, GII3, HHI10, iiII4, iiII9, JJI8, kI12, LII1, MMII7, wI10, WWI9, zzI10, zzI3, zzI4, zzI6 | Dairy (Milk) | |
| AFI10, AFI7, AFII5, ALII8 | Fruits and Vegetables (Apple-by-products) | |
| S4d8 | Fruits and Vegetables (Sauerkraut) | |
| F1, F10, F12, F13, F2, F23, F25, F5 | Dairy (Cheese) | |
| 3 | Lactiplantibacillus pentosus | |
| D2.15, E1.4, E3.10 | Sourdough | |
| 40 | Lactiplantibacillus plantarum | |
| P1, CB5 | Dairy (Cheese) | |
| 11j | Dairy (Milk) | |
| C5 | Fruits and Vegetables (Carrot) | |
| CIL6 | Fruits and Vegetables (Cherry) | |
| Fin6, Fin10 | Fruits and Vegetables (Fennel) | |
| IT1, IT5 | Fruits and Vegetables (Grape) | |
| K1, K13, K2, K9, KI-5 | Fruits and Vegetables (Kiwi) | |
| OE1 | Fruits and Vegetables (Olives) | |
| P3 | Fruits and Vegetables (Papaya) | |
| 1LS16 | Fruits and Vegetables (Pineapple) | |
| PR14, PR3, PR6 | Fruits and Vegetables (Prune) | |
| S6w5, AFI5 | Fruits and Vegetables (Sauerkraut) | |
| POM1, POM20, POM27, POM35, POM42, POM43, POM40 | Fruits and Vegetables (Tomato) | |
| DM | Other | |
| E3.13, E3.19, D9.30, D9.40, D9.46, D3.15, C5.10, D9.18, E3.8, D2.6 | Sourdough | |
| 2 | Lacticaseibacillus rhamnosus | |
| B6.19, B4.2 | Sourdough | |