Annals of Microbiology

Table 3 Probiotic characteristics of isolated lactic acid bacteria

From: Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties

Inhibitory condition	Survival of LAB isolates
Inhibitory condition	R17	RV02	RV11	RV19	RV28	O24	O28
pH 7	+	+	+	+	+	+	+
pH 3	+	+	+	+	+	+	+
pH 1.5	+	+	–	+	+	+	–
Gastric juice	+	+	–	+	+	+	–
0.2% bile	+	+	+	+	+	+	+
0.5% bile	+	+	+	+	+	+	+
1.0% bile	+	+	+	+	+	+	+
1.5% bile	+	+	+	+	+	+	–
2.0% bile	+	+	–	–	+	–	–
4% NaCl	+	+	+	+	+	+	+
5% NaCl	+	+	+	+	+	+	+
8% NaCl	+	+	+	+	+	+	+
12% NaCl	+	+	–	+	+	+	+
0.1% phenol	+	+	+	+	+	+	+
0.2% phenol	+	+	+	+	+	+	+
0.3% phenol	+	+	+	+	+	+	+
0.4% phenol	+	+	–	+	+	+	–
0.5% phenol	–	–	–	–	–	–	–
30 °C	+	+	+	+	+	+	+
37 °C	+	+	+	+	+	+	+
42^o C	+	+	+	+	+	+	+

The letters R, RV, and O refers to lactic acid bacteria isolated from Ravi, Ravana, and Oshadha varieties of finger millet
+ LAB survived in the presence of inhibitory conditions, − LAB did not survive in the presence of inhibitory conditions)

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ISSN: 1869-2044

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