Table 3 Characteristics of Pickering emulsions stabilized by 10% (left columns) and 15% (right columns) of microorganism cells.

Cocci group

 E. faecium (BH06)

10%

− 40.20 ± 1.17^l*

ND

ND

327.02 ± 0.33^k

40.7^j

15%

− 31.03 ± 2.45^L

19.20 ± 0.41^H

1.52^C

621.81 ± 0.13^D*

214.6^H*

 P. acidilactici (M76)

10%

ND

ND

ND

307.58 ± 0.31^m

ND

15%

− 57.43 ± 1.13^G

57.69 ± 0.40^A

1.56^B

522.68 ± 0.36^K*

63.9^M

Lactobacilli group

 L. delbrueckii (PTCC 1743)

10%

− 35.53 ± 2.32^o*

57.63 ± 0.35^a*

1.42^b

360.18 ± 0.16^h

190.1^c

15%

− 17.90 ± 1.55^P

32.39 ± 0.43^B

1.55^B*

732.35 ± 0.26^A*

308.3^C*

 L. plantarum (Lp 299)

10%

− 76.63 ± 2.15^a*

ND

ND

298.46 ± 0.15ⁿ

39.1^k

15%

− 63.03 ± 1.36^B

20.38 ± 0.34^F

1.56^B

425.59 ± 0.15^M*

189.2^I*

 L. plantarum (ATCC 8014)

10%

− 70.93 ± 1.13^e*

ND

ND

277.18 ± 0.42^o

23.8^o

15%

− 60.10 ± 1.26^D

ND

ND

357.37 ± 0.02^P*

45.9^N*

 L. plantarum (PTCC 1058)

10%

− 64.30 ± 1.55^g*

ND

ND

487.31 ± 0.19^b

45.7ⁱ*

15%

− 45.60 ± 1.01^J

ND

ND

607.99 ± 0.13^E*

43.6^O

 L. casei (ATCC 393)

10%

− 74.50 ± 2.83^c*

ND

ND

522.32 ± 0.10^a

34.3^l

15%

− 60.40 ± 1.68^C

ND

ND

681.22 ± 0.02^B*

158.5^J*

 L. rhamnosus GG (ATCC 53103)

10%

− 45.00 ± 1.91^j*

ND

ND

309.52 ± 0.40^l

151.0^f

15%

− 25.37 ± 1.05^M

30.22 ± 0.43^D

1.48^D

535.26 ± 0.02^J*

704.3^B*

 L. acidophilus (ATCC 4356)

10%

− 36.00 ± 2.83ⁿ*

54.72 ± 0.39^b*

1.44^b

425.59 ± 0.21^e

70.5^g

15%

− 24.07 ± 1.18^O

24.06 ± 0.42^E

1.56^B*

486.39 ± 0.11^L*

239.5^G*

 L. reuteri (DSM 20016, ATCC 23272)

10%

− 44.20 ± 0.80^k

23.61 ± 0.34^c*

1.06^c

432.55 ± 0.80^c

340.3^a*

15%

− 58.07 ± 1.08^F*

14.93 ± 0.41^I

1.51^C*

671.70 ± 0.02^C*

250.7^E

 L. reuteri (DSM 17939)

10%

− 45.33 ± 1.87ⁱ*

ND

ND

327.02 ± 0.07^k

192.7^b

15%

− 32.27 ± 1.61^K

31.74 ± 0.50^C

1.75^A

599.88 ± 0.01^F*

1094.9^A*

L. gasseri (ATCC 33323)

10%

− 36.83 ± 1.56^m

ND

ND

298.46 ± 0.66ⁿ

59.0^h

15%

− 56.07 ± 1.40^H*

19.61 ± 0.39^G

1.39^E

538.90 ± 0.06^I*

151.3^K*

Spore-forming Bacilli group

 B. subtilis (DE111)

10%

− 75.43 ± 2.74^b

ND

ND

371.24 ± 0.19^f*

33.2ⁿ

15%

ND

ND

ND

368.64 ± 0.07^O

ND

 B. coagulans (MTCC 5856)

10%

− 67.17 ± 2.32^f*

11.65 ± 0.41^d

1.45^b

328.86 ± 0.34^j

184.3^d

15%

− 58.33 ± 1.20^E

ND

ND

566.89 ± 0.00^H*

241.6^F*

 B. licheniformis (ATCC 14580)

10%

− 53.70 ± 2.13^h*

11.51 ± 0.51^d

1.71^a*

426.12 ± 0.25^d

174.4^e

15%

− 49.73 ± 1.20^I

13.06 ± 1.03^J*

1.33^F

596.46 ± 0.05^G*

262.0^D*

 B. indicus (HU36)

10%

− 71.63 ± 1.36^d*

ND

ND

365.71 ± 0.42^g

33.8^m

15%

− 67.43 ± 1.14^A

ND

ND

522.79 ± 0.04^K*

90.9^L*

Yeast group

 S. cerevisiae (PTCC 5052)

10%

ND

ND

ND

225.69 ± 0.05^q

ND

15%

ND

ND

ND

317.81 ± 0.05^Q*

ND

 S. boulardii (ATCC MYA-797)

10%

ND

ND

ND

349.59 ± 0.03ⁱ

ND

15%

− 24.43 ± 1.11^N

ND

ND

388.79 ± 0.06^N*

43.3^P

 S. boulardii (ATCC 18824)

10%

ND

ND

ND

261.01 ± 0.13^p*

ND

15%

ND

ND

ND

236.49 ± 0.04^R

ND