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Table 5 Percentage survival rates of probiotic LAB under conditions of simulated gastro-intestinal environment

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

LAB isolates

Survival rate (percentage survival)

SGIJ

SIJ

SSDP

Intestinal inhibitor substance

Phenol

Pepsin

Pancreatin

JULABK37

59.00 ± 0.00e

46.05 ± 0.06hij

51.34 ± 0.48gh

48.93 ± 0.10k

56.37 ± 0.52fg

56.14 ± 0.20hi

JULABE31

61.21 ± 0.29def

48.00 ± 0.00hi

54.45 ± 0.63g

50.95 ± 0.07k

58.01 ± 0.01e

58.15 ± 0.22h

JULABE35

61.28 ± 0.39def

48.06 ± 0.08h

56.34 ± 0.49fgh

50.45 ± 0.63k

58.02 ± 0.03e

58.37 ± 0.52h

JULABE33

61.49 ± 0.70def

48.15 ± 0.22h

56.38 ± 0.54fgh

51.02 ± 0.03k

58.02 ± 0.03e

59.76 ± 0.34h

JULABBK39

67.40 ± 0.57cd

57.30 ± 0.43fg

61.37 ± 0.52efg

54.44 ± 0.62j

69.04 ± 0.05de

66.09 ± 0.13gh

JULABE05

43.42 ± 0.71ij

49.39 ± 0.31h

59.54 ± 0.29f

98.67 ± 0.33a

69.03 ± 0.55de

70.03 ± 0.55f

JULABBK40

68.01 ± 0.02cd

57.36 ± 0.51fg

62.23 ± 0.32efg

55.02 ± 0.03j

69.29 ± 0.41de

66.48 ± 0.68gh

JULABK50

58.07 ± 0.07ef

70.19 ± 0.19c

46.15 ± 0.15i

89.35 ± 0.33c

69.78 ± 0.22de

70.44 ± 0.29f

JULABBK33

68.45 ± 0.64cd

59.23 ± 0.33f

63.26 ± 0.36efg

56.19 ± 0.26ij

70.02 ± 0.03cde

71.10 ± 0.14f

JULABB16

83.06 ± 0.08ab

78.35 ± 0.50b

86.44 ± 0.63abc

77.16 ± 0.22e

88.09 ± 0.13a

98.06 ± 0.09b

JULABB01

85.45 ± 0.64a

85.18 ± 0.26a

90.24 ± 0.34a

79.82 ± 0.25e

88.21 ± 0.30a

106.50 ± 0.71a

  1. SGIJ simulated gastro-intestinal juice, SIJ simulated intestinal juice, SSDP simulated stomach duodenum passage. Mean values denoted by the same letterwith similar superscripts  within a column are not significantly different at p < 0.05 with regards to the isolates' tolerance to different inhibitory substancesÂ