Figure 2
Antimicrobial characteristics of Lactobacillus isolates. (A,C,E,G) Different isolates of the same species were grouped together and the overall antimicrobial properties of different species are shown, with species ordered according to the amounts of hydrogen peroxide (H2O2), D- and L-lactate produced and culture pH. Lines indicate medians, bars indicate the interquartile ranges and error bars indicate the ranges. (B,D,F,H) Antimicrobial properties for individual isolates are also shown with bars indicating the medians and error bars indicating the ranges of technical replicates within each assay. (A,B) Hydrogen peroxide production after 3 h of aerobic culture was measured in duplicate within the same assay. (C,D) pH levels of bacterial cultures were measured using a pH meter following anaerobic culture at 37 °C for 24 hours. (E,F) D-lactate and (G,H) L-lactate concentrations after a 24 h incubation period at 37 °C under anaerobic conditions were measured in duplicate within the same assays using Lactate Colorimetric kits. Mann-Whitney test was used for comparisons between species and p-values < 0.05 after adjustment for multiple comparisons were considered statistically significant. **Associations that remained statistically significant after adjustment for multiple comparisons. LA: Lactobacillus acidophilus probiotic (n = 2); LC: Lactobacillus crispatus (n = 9); LCR: Lactobacillus casei rhamnosus probiotic (n = 1); LG: Lactobacillus gasseri (n = 2); LM: Lactobacillus mucosae (n = 4); LV: Lactobacillus vaginalis (n = 6); LJ: Lactobacillus jensenii (n = 6). *ATCC reference strains.
