In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese

Table 1 Analysis of acid and pancreatic fluid tolerance Lb. brevis DSM 32386 and Lb. brevis DSM 20054

Strain	Acid tolerance (pH 2.0, 2.5 and 3.2)					Resistance to pancreatic fluid
Strain	0 h	pH 7.2, 3 h	pH 3.2, 3 h	pH 2.5, 3 h	pH 2, 3 h	0 h	3 h
DSM 32386	9.64 ± 0.40^a	9.09 ± 0.21	8.85 ± 0.64	7.75 ± 0.74	nd	7.84 ± 0.56^a	7.92 ± 0.45
DSM 20054	9.87 ± 0.70	8.61 ± 0.22	8.43 ± 0.37	n.d	n.d	8.11 ± 1.13	7.90 ± 0.51

ISSN: 1869-2044