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

Table 7 Cell adhesion of isolated lactic acid bacteria

LAB isolates	In vitro adhesion (%) of LAB strains to different cell lines
LAB isolates	HCT-116	HT-29
R17	53.5 ± 7.38	61.66 ± 5.77
RV02	41.66 ± 4.07	48 ± 3.97
RV19	20.16 ± 2.26	27.33 ± 2.99
RV28	19.16 ± 2.26	20.66 ± 1.55
O24	22.16 ± 2.65	29.5 ± 1.87

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