Table 4. The survival of Lactobacillus brevis KT38-3 and some biological activity test results to evaluate its probiotic potential

Probiotic characteristics of L. brevis KT38-3
Survival tests:
 Survival at different pH levels (for 4 h) pH 2 ++
pH 3 +++
pH 4 +++
pH 5 +++
pH 6 +++
pH 7 +++
Control1) +++
 Survival at bile salts for 6 h 0.3% +++
0.5% +++
1.0% +++
Control1) +++
 Survival (%) in simulated gastric juice (for 4 h) pH 2 93.0±1.2
 Survival (%) in simulated gastrointestinal juice (for 6 h) pH 7 78.0±1.5
Cell surface hydrophobicity (%) 85.0±4.2
Auto-aggregation (%) 1 h 48.3±1.3
2 h 51.1±0.9
4 h 59.4±0.5
Co-aggregation (%) 1 h 35.1±1.3
2 h 36.8±0.9
4 h 37.4±0.5
DPPH scavenging activity (%) 71.0±2.9
ABTS scavenging activity (%) 54.1±1.5
Virulence factors:
 DNase production np
 Hemolysin production np
The culture of L. brevis KT38-3 in MRS broth (pH=5.8) was used as a growth control for survival tests. +++, good growth; ++, slightly weak growth; +, weak growth; −, no growth; np, not produced; DPPH, 1,1-diphenyl-2-picrylhydrazyl; ABTS, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic).