Table 1 Characteristics of isolated Lactobacillus strains from dairy sources, including catalase test results, gram staining, and survival rates. The strains were incubated for 3–4 h under varying pH conditions (ranging from 2.5 to 6.6) and in the presence of 0.3% bile salt.

From: Survivability, antimicrobial and anticancer effects, and cytotoxicity of Lactobacillus strains isolated from traditional Iranian cheese

Survival rates = ([OD₆₀₀ (3–4 h)/OD₆₀₀ (0 h)] ×100)
Isolated strains	Origin	Catalase test	Gram staining	Tolerance after 4 h at 0.3% bile	Tolerance after 3 h at pH 2.5	Tolerance after 3 h at pH 6.6
C2	Cheese	Negative	gram-positive	36.48 ± 1.24^k	32.97 ± 1.70^l	116.07 ± 1.36^c
C4	Cheese	Negative	gram-positive	26.12 ± 0.48^m	23.77 ± 1.45ⁿ	94.62 ± 0.32^j
C8	Cheese	Negative	gram-positive	118.70 ± 1.23^a	97.14 ± 1.55^a	124.18 ± 1.42^b
C9	Cheese	Negative	gram-positive	120.25 ± 1.42^a	96.20 ± 0.84^a	132.08 ± 3.51^a
C10	Cheese	Negative	gram-positive	18.58 ± 1.88ⁿ	16.45 ± 0.22^o	91.24 ± 1.48^k
C13	Cheese	Negative	gram-positive	42.68 ± 1.08^j	36.90 ± 2.14^j	99.48 ± 0.55^gh
C15	Cheese	Negative	gram-positive	35.46 ± 1.35^k	30.44 ± 1.62^m	98.77 ± 1.46^h
C18	Cheese	Negative	gram-positive	66.78 ± 2.30^f	60.65 ± 1.08^f	104.94 ± 0.88^ef
C21	Cheese	Negative	gram-positive	104.28 ± 1.18^b	91.44 ± 2.26^b	122.24 ± 1.26^b
C27	Cheese	Negative	gram-positive	78.36 ± 2.12^d	69.26 ± 1.44^d	103.28 ± 1.08^f
C29	Cheese	Negative	gram-positive	18.68 ± 0.26ⁿ	11.18 ± 0.48^q	88.60 ± 1.33^l
C31	Cheese	Negative	gram-positive	102.78 ± 1.48^b	92.36 ± 0.88^b	118.85 ± 1.22^c
C33	Cheese	Negative	gram-positive	41.55 ± 0.35^j	34.18 ± 1.02^k	96.28 ± 1.38ⁱ
C37	Cheese	Negative	gram-positive	28.64 ± 1.42^l	23.16 ± 0.77ⁿ	92.40 ± 1.28^k
C38	Cheese	Negative	gram-positive	67.35 ± 0.78^f	62.52 ± 1.28^e	100.84 ± 1.44^g
C40	Cheese	Negative	gram-positive	19.88 ± 0.35ⁿ	13.46 ± 1.06^p	95.67 ± 1.26^ij
C41	Cheese	Negative	gram-positive	71.34 ± 1.48^e	62.94 ± 1.52^e	105.55 ± 1.26^e
C44	Cheese	Negative	gram-positive	62.36 ± 1.18^g	57.64 ± 1.58^g	108.44 ± 1.82^d
C46	Cheese	Negative	gram-positive	49.96 ± 1.12ⁱ	40.37 ± 1.13ⁱ	106.05 ± 1.55^e
C47	Cheese	Negative	gram-positive	86.25 ± 0.77^c	72.91 ± 1.44^c	108.35 ± 1.42^d
C50	Cheese	Negative	gram-positive	55.48 ± 1.22^h	52.78 ± 1.65^h	105.38 ± 1.48^e

*The values are the means ± standard errors of triplicate samples. ^a−p Means in the same column with different lowercase letters differ significantly (p < 0.05).

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Table 1 Characteristics of isolated Lactobacillus strains from dairy sources, including catalase test results, gram staining, and survival rates. The strains were incubated for 3–4 h under varying pH conditions (ranging from 2.5 to 6.6) and in the presence of 0.3% bile salt.

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