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Table 3 The ability to survive of tested Lactobacillus strains in the different pH values

From: In Vitro assessment of anti-Campylobacter activity of lactobacillus strains isolated from canine rectal swabs

Strain

Ability to survive in low pH values

pH 6.5 (control)

pH 3.0

pH 2.0

log (CFU/ml)a

log (CFU/ml)a

viability [%]

log (CFU/ml)a

viability [%]

25 K/L/1

8.71 ± 0.03b

7.44 ± 0.57a

85.4

4.44 ± 0.33c

50.1

42 K/L/2

9.02 ± 0.03a

7.23 ± 0.16a

80.1

7.17 ± 0.18a

79.5

50 K/L/1

8.29 ± 0.06c

7.45 ± 0.16a

89.9

5.73 ± 0.17b

69.1

55 K/L/1

8.62 ± 0.05b

7.19 ± 0.16a

83.4

2.47 ± 0.21d

28.6

  1. aValues are mean ± standard deviations, N = 2
  2. Means with different letters within the same column indicate significant difference at P < 0.05