Table 5 Surface hydrophobicity (%), biofilm formation, cholesterol uptake (%), hemolytic activity, auto-aggregation (%), and co-aggregation (%) of isolated Lactobacillus strains.

From: Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt

Strains

Hydrophobicity (%)

Biofilm formation

Cholesterol removal (%)

Hemolysis

Auto-aggregation (%)

Co-aggregation

E. coli (PTCC 1276)

L. monocytogenes (ATCC 13932)

B. subtilis (ATCC 19652)

C5

25 ± 0.8c

22 ± 1.8b

18 ± 0.4d

γ

23 ± 1.6c

19.2 ± 1.34b

18.6 ± 1.52c

15.2 ± 1.48b

C28

31 ± 1.2b

23 ± 0.4b

21 ± 1.7c

γ

26 ± 1.4b

16.5 ± 1.75c

22.1 ± 1.35b

09.4 ± 1.12d

M45

09 ± 1.4d

12 ± 1.6c

26 ± 1.8b

α

08 ± 0.8d

12.4 ± 1.80d

14.7 ± 1.32d

12.6 ± 1.88c

Y33

62 ± 2.1a

52 ± 0.4a

42 ± 1.3a

γ

57 ± 2.3a

56.2 ± 1.35a

42.1 ± 1.67a

67.2 ± 1.98a

  1. Values shown are means ± standard deviations (n = 3).
  2. *Values followed by the same letters are not significantly different (P < 0.05). Statistical analysis of each formulation was done separately.