TABLE 1.
Lactobacillus strains used in the study
| Bacterial strain | Identification by API 50 CHL (identification comment)a | Source |
|---|---|---|
| L. rhamnosus | ||
| GG (ATCC 53103) | L. rhamnosus (doubtful) | Human isolate, Valio Ltd.b |
| VS 1030 | L. rhamnosus (doubtful) | Human isolate, Valio Ltd. |
| VS 1031 | L. rhamnosus (doubtful) | Human isolate, Valio Ltd. |
| VS 1032 | L. rhamnosus (doubtful) | Human isolate, Valio Ltd. |
| VS 1033 | L. rhamnosus (unacceptable) | Human isolate, Valio Ltd. |
| VS 1034 | L. rhamnosus (good) | Human isolate, Valio Ltd. |
| E-78080 | L. rhamnosus (very good) | Isolated from beer, VTTc Culture Collection |
| VS 872 | L. rhamnosus (very good) | Isolated from milk, Valio Ltd. |
| E-97800 | L. rhamnosus (doubtful) | Human isolate, VTT Culture Collection |
| Lactophilus | L. rhamnosus (excellent) | Isolated from Lactophilusd powder |
| VS 495 | L. rhamnosus (good) | Isolated from cheese, Valio Ltd. |
| VS 1017 | L. rhamnosus (doubtful) | Human isolate, Valio Ltd. |
| VS 1018 | L. rhamnosus (unacceptable) | Human isolate, Valio Ltd. |
| VS 1019 | L. rhamnosus (doubtful) | Human isolate, Valio Ltd. |
| VS 1020 | L. rhamnosus (good) | Human isolate, Valio Ltd. |
| VS 1021 | L. rhamnosus (good) | Human isolate, Valio Ltd. |
| VS 1022 | L. rhamnosus (very good) | Human isolate, Valio Ltd. |
| ATCC 7469 | L. rhamnosus (excellent) | American Type Culture Collection |
| ATCC 11443 | L. rhamnosus (very good) | American Type Culture Collection |
| L. casei | ||
| ATCC 393e | L. rhamnosus (good) | American Type Culture Collection |
| ATCC 334 | L. rhamnosus (doubtful) | American Type Culture Collection |
| ATCC 4646 | L. paracasei (very good) | American Type Culture Collection |
| L. paracasei VS 1023 | L. paracasei (excellent) | Human isolate, Valio Ltd. |
| L. zeae ATCC 15820f | L. paracasei (unacceptable) | American Type Culture Collection |
a
Identification by the API 50 CHL kit and the profile status by APILAB Plus software using the API 50 CHL version 4.0 database. Identification comment given by APILAB Plus software: excellent, the percentage of identification (%ID) ≥ 99.9 and the T index (T) ≥ 0.75; very good, %ID ≥ 99.0 and T ≥ 0.5; good, %ID ≥ 90.0 and T ≥ 0.25; acceptable, %ID ≥ 80.0 and T ≥ 0; doubtful, several tests against identification (e.g., a rare biotype); unacceptable, below threshold value.
b
Valio Ltd., Helsinki, Finland.
c
VTT Biotechnology and Food Research, Espoo, Finland.
d
Manufactured by Laboratoires Lyocentre, Aurillac, France.