Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages

Table 1 Acid and bile tolerance of LAB isolated from Ethiopian traditional fermented foods and beverages

LAB isolates	pH tolerance rate (percentage of survival rate)						Bile salt
	3 h			6 h
	pH2	pH2.5	pH3	pH2	pH2.5	pH3
JULABB01	74.23 ± 0.69^bc	89.80 ± 0.69^a	95.42 ± 0.72^a	63.26 ± 0.65^efg	85.33 ± 0.58^b	97.67 ± 0.58^ab	98.00 ± 1.00^a
JULABB16	75.35 ± 0.56^c	80.33 ± 0.58^bcd	84.67 ± 0.58^c	73.00 ± 2.65^c	83.00 ± 6.24^b	98.82 ± 1.00^a	99.20 ± 0.72^a
JULABBk33	50.80 ± 0.28^gh	78.91 ± 0.13^cde	78.80 ± 0.28^d	52.80 ± 0.28^ghi	58.80 ± 0.28gh	79.80 ± 1.13^e	88.93 ± 0.11^e
JULABBk39	46.12 ± 1.02ⁱ	69.00 ± 1.00^f	84.67 ± 0.58^c	65.29 ± 0.61^e	78.33 ± 0.58^cd	85.67 ± 0.58^d	81.33 ± 1.53^fgh
JULABBk40	47.97 ± 0.04^hij	74.62 ± 0.53^ef	75.97 ± 0.04^d	49.97 ± 0.04^h	55.97 ± 0.04^h	76.97 ± 1.37^e	71.77 ± 0.33^g
JULABE05	71.20 ± 0.72^cde	74.87 ± 0.81^def	89.08 ± 0.14^bcde	49.32 ± 0.59^h	78.33 ± 0.58^cd	88.00 ± 1.00^cde	84.21 ± 0.71^fg
JULABE31	42.92 ± 0.12^j	68.84 ± 0.22^f	60.92 ± 0.12^fgh	34.92 ± 0.12^k	40.92 ± 0.12^kl	61.92 ± 1.29^h	70.79 ± 0.30^gh
JULABE33	46.70 ± 0.42ⁱ	69.64 ± 0.51^f	67.20 ± 0.29^f	41.70 ± 0.42^jkl	47.70 ± 0.42^j	68.70 ± 1.00^fg	73.63 ± 0.53^g
JULABE35	43.88 ± 0.17^j	69.60 ± 0.57^f	61.88 ± 0.17^fgh	35.88 ± 0.17^k	41.88 ± 0.17^k	62.88 ± 1.25^h	74.71 ± 0.41^g
JULABK37	59.17 ± 1.17^defgh	65.53 ± 0.66^h	86.17 ± 0.25^cde	60.67 ± 0.46^f	66.67 ± 0.46^efg	87.67 ± 0.95^cde	57.56 ± 0.62^kl
JULABK50	63.25 ± 1.09^defgh	75.00 ± 1.00^d	84.83 ± 1.04^c	44.40 ± 0.53^ijk	68.27 ± 0.64^efg	87.86 ± 0.24^cde	82.12 ± 0.82^fgh

^a-l Values with different letters within a column are significantly different with regards to tolerance to a particular pH at p < 0.05. All values are mean or average (n = 3) ± SD (standard deviation)

ISSN: 1869-2044