Table 5 Lactobacilli strains (n = 95) used in this study
Number of strains | Species | Source and sub-source of isolation |
|---|---|---|
50 | Lacticaseibacillus paracasei | |
| Â | 31a, 25h, 100i, 104g, 22e, 25e, 25g, 28g, 41j, 45j, 50a, 52i, 76d, 83e, 84f, 93j, 99a, AAI9, AII8, BBII10, bI5, dII1, eI3, GII3, HHI10, iiII4, iiII9, JJI8, kI12, LII1, MMII7, wI10, WWI9, zzI10, zzI3, zzI4, zzI6 | Dairy (Milk) |
| Â | AFI10, AFI7, AFII5, ALII8 | Fruits and Vegetables (Apple-by-products) |
| Â | S4d8 | Fruits and Vegetables (Sauerkraut) |
| Â | F1, F10, F12, F13, F2, F23, F25, F5 | Dairy (Cheese) |
3 | Lactiplantibacillus pentosus | Â |
| Â | D2.15, E1.4, E3.10 | Sourdough |
40 | Lactiplantibacillus plantarum | |
| Â | P1, CB5 | Dairy (Cheese) |
| Â | 11j | Dairy (Milk) |
| Â | C5 | Fruits and Vegetables (Carrot) |
| Â | CIL6 | Fruits and Vegetables (Cherry) |
| Â | Fin6, Fin10 | Fruits and Vegetables (Fennel) |
| Â | IT1, IT5 | Fruits and Vegetables (Grape) |
| Â | K1, K13, K2, K9, KI-5 | Fruits and Vegetables (Kiwi) |
| Â | OE1 | Fruits and Vegetables (Olives) |
| Â | P3 | Fruits and Vegetables (Papaya) |
| Â | 1LS16 | Fruits and Vegetables (Pineapple) |
| Â | PR14, PR3, PR6 | Fruits and Vegetables (Prune) |
| Â | S6w5, AFI5 | Fruits and Vegetables (Sauerkraut) |
| Â | POM1, POM20, POM27, POM35, POM42, POM43, POM40 | Fruits and Vegetables (Tomato) |
| Â | DM | Other |
| Â | E3.13, E3.19, D9.30, D9.40, D9.46, D3.15, C5.10, D9.18, E3.8, D2.6 | Sourdough |
2 | Lacticaseibacillus rhamnosus | |
| Â | B6.19, B4.2 | Sourdough |