Table 1 - Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages

Table 1. Comparison of probiotic properties between Lactobacillus plantarum DW3 and the commercial probiotic Lactobacillus casei R.

Probiotic properties	DW3	R
Growth at 0.15% bile salt	+	+
Growth at 0.30% bile salt	+	+
Growth at pH 2	-	-
Growth at pH 3, 4, 5	+	+
Growth at pH 8	+	-
Growth at pH 9	-	-
Oxygen effect on growth	No	No
Hydrophobicity (% ± SD)	10.77 ± 0.05	11.79 ± 0.23
Utilization of protein	+	+
Utilization of starch	+	-
Utilization of lipid	-	-
Vitamin B12 requirement	-	-
Growth in SPY2¹ and MRS	+ (r > 0.8, p < 0.05)	+ (r > 0.8, p < 0.05)
Doubling time (min) in SPY2	59	71
Antibiotic susceptibility test²	Resistance to VC, BC, GT, KC, ST, NF, PB	Resistance to VC, BC, GT, KC, ST, NF, PB

No = No significant difference (p > 0.01) between growth with or without oxygen present; SD = standard deviation of three determinations.
¹Animal free medium.
²Antibiotics used: VC: vancomycin (30 µg), BC: bacitracin (10 µg), GT: gentamycin (10 µg), KC: kanamycin (30 µg), ST: streptomycin (10 µg), NF: norfloxacin (10 µg), PB: polymyxin B (300 µg), ampicillin (10 µg), cephalothin (30 µg), ceftazidime (30 µg), chloramphenical (30 µg), erythromycin (15 µg), penicillin G (10 U), ceferperazone (75 µg), tetracycline (30 µg).

Supported by UNESCO / MIRCEN network

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