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Table 5 Auto-aggregation of isolated lactic acid bacteria

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

LAB isolates

Auto-aggregation (%) of LAB isolates with time (h)

1 h

2 h

3 h

4 h

5 h

R17

1.78 ± 0.26d,e

5.56 ± 0.10c,d

7.20 ± 0.11c

44.26 ± 0.56a,b

60.44 ± 1.71b

RV02

3.59 ± 0.27b,c

16.09 ± 0.48a

22.40 ± 0.27a

38.34 ± 0.59d

46.25 ± 0.55c

RV19

10.41 ± 0.12a

12.71 ± 0.75b

17.03 ± 0.30b

49.48 ± 1.06c

68.58 ± 1.55a

RV28

2.57 ± 0.29d

3.76 ± 0.86d

8.77 ± 0.49c

15.41 ± 0.55f

19.16 ± 0.62e

O24

10.53 ± 0.29a

13.91 ± 0.48a,b

15.38 ± 0.20b

27.14 ± 0.54e

36.86 ± 0.89d

  1. Data is expressed as mean ± SEM, n = 9. Within a column, mean values with lowercase letters are significantly different (P < 0.05). The letters R, RV, and O refers to lactic acid bacteria isolated from Ravi, Ravana, and Oshadha varieties of finger millet