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Table 4 Acidic pH tolerance of Lactobacillus acidophilus (S2)

From: Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

pH

Time (hours)

Control

L. acidophilus (isolate S2)

Survival percentage (%)

1

1

231 (10−4)

–

0 ± 0

231 (10−4)

–

2

1

201 (10−4)

118

57.2 ± 3.5

201 (10−4)

113

2

185 (10−5)

89

46 ± 3.5

185 (10−5)

84

4

171 (10−6)

70

38.5 ± 5.6

171 (10−6)

62

3

1

256 (10−4)

186

71.8 ± 2.8

256 (10−4)

182

2

153 (10−5)

101

64.05 ± 3.5

153 (10−5)

96

4

198 (10−6)

69

36.36 ± 4.2

198 (10−6)

75

  1. Each value is mean of three replicates; ± indicates the standard deviation from mean value; values are significant (p ≤ 0.05)