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

Table 6 Cell surface hydrophobicity of isolated lactic acid bacteria

LAB isolates	In vitro adhesion (%) of LAB strains to different solvents
LAB isolates	Xylene	Ethyl acetate	Chloroform
R17	67.19 ± 0.50	0 ± 0	32.14 ± 0.47
RV02	51.723 ± 0.88	0 ± 0	27.93 ± 0.22
RV19	45.2 ± 0.18	5.24 ± 0.09	23.40 ± 0.54
RV28	9.7 ± 0.75	0 ± 0	67.02 ± 0.22
O24	18.43 ± 0.71	21.22 ± 0.1	47.16 ± 0.94

Data is expressed as mean ± SEM, n = 9. The letters R, RV, and O refers to lactic acid bacteria isolated from Ravi, Ravana, and Oshadha varieties of finger millet

ISSN: 1869-2044