Research Article
In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
Table 2
Acid tolerance patterns of probiotic LAB at different pH values after 3 and 6 h exposure.
| Source | No. of isolates | No. of survived isolates (%) | 3 h | 6 h | pH 2 | pH 2.5 | pH 3 | pH 2 | pH 2.5 | pH 3 |
| Ergo | 21 | 2 (9.5%) | 2 (9.5%) | 4 (19.1%) | 2 (9.5%) | 2 (9.5%) | 3 (14.3%) | Teff dough | 19 | 1 (5.3%) | 1 (5.3%) | 3 (15.8%) | 1 (5.3%) | 1 (5.3%) | 1 (5.3%) | Kocho | 16 | 1 (6.3%) | 1 (6.3%) | 2 (12.5%) | 1 (6.3%) | 1 (6.3%) | 1 (6.3%) | Total | 56 | 4 (7.14%) | 4 (7.14%) | 9 (16.1%) | 4 (7.14%) | 4 (7.14%) | 5 (8.93%) |
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