Skip to main content
Fig. 2 | Annals of Microbiology

Fig. 2

From: In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

Fig. 2

Adhesion capacity of Lactobacillus spp. strains to Caco-2 cells. The adhesion capacity is calculated using the ratio of the number of bacterial cells that remained attached to the total number of bacterial cells added initially to each well. Different lower case letters denote significant differences (P ≤ 0.05) among the adhesion capacities of the strains. The results are expressed as the mean ± SD. n = 3

Back to article page

Annals of Microbiology

ISSN: 1869-2044

Contact us