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%)