Strain | Species^{1)} | Growth/survival^{2)} | Adhesion (%)^{3)} | Hemolytic pattern | Urease activity | Gelatinase activity | IgA secretion (ng/mL)^{4)5)} | Source | |
---|---|---|---|---|---|---|---|---|---|

pH 2.5 | Oxgall 0.3% | ||||||||

CJT1088 | Negative | Negative | 83 | Gamma | Negative | Negative | 34±20.8 | Doenjang (fermented soybean paste) | |

NR02 | Negative | Negative | 84 | Gamma | Negative | Negative | 93±24.2 | Kimchi | |

CJIH53 | Negative | Positive | 61 | Gamma | Negative | Negative | 99±28.7 | Kimchi | |

CJT1085 | Negative | Positive | 87 | Gamma | Negative | Negative | 34±18.3 | Kimchi | |

KKK412 | Negative | Positive | 77 | Gamma | Negative | Negative | 35±18.8 | Kimchi | |

KJP421 | Negative | Positive | 84 | Gamma | Negative | Negative | 35±1.0 | Kimchi | |

CJT1172 | Negative | Positive | 76 | Gamma | Negative | Negative | 53±3.6 | Kimchi | |

CJT1305 | Negative | Positive | 77 | Gamma | Negative | Negative | 47±3.5 | Kimchi | |

CJN1917 | Negative | Negative | 64 | Gamma | Negative | Negative | 61±9.5 | Maggeolli (rice wine) | |

CJN2694 | Negative | Positive | 68 | Gamma | Negative | Negative | 58±0.9 | Maggeolli (rice wine) | |

CJN2696 | Negative | Negative | 69 | Gamma | Negative | Negative | 139±2.2 | Maggeolli (rice wine) | |

CJW18-6 | Negative | Positive | 70 | Gamma | Negative | Negative | 125±29.6 | Fermented green tea | |

CJW55-10 | Negative | Positive | 82 | Gamma | Negative | Negative | 143±54.1 | Kimchi | |

CJW15-5 | Negative | Positive | 60 | Gamma | Negative | Negative | 107±7.3 | Kimchi | |

CJW18-3 | Negative | Positive | 68 | Gamma | Negative | Negative | 101±5.6 | Fermented green tea | |

CJW26-3 | Negative | Positive | 70 | Gamma | Negative | Negative | 99±11.3 | Kimchi | |

CJW41-7 | Negative | Positive | 64 | Gamma | Negative | Negative | 106±2.8 | Kimchi | |

CJW54-15 | Negative | Positive | ND | Gamma | Negative | Negative | 86±1.4 | Kimchi | |

CJW55-1 | Negative | Positive | 69 | Gamma | Negative | Negative | 105±7.3 | Kimchi | |

CJW56-3 | Negative | Positive | 90 | Gamma | Negative | Negative | 100±13.0 | Kimchi | |

CJN2359 | Negative | Negative | 64 | Gamma | Negative | Negative | 94±13.0 | Maggeolli (rice wine) | |

CJW20-4 | Negative | Positive | 49 | Gamma | Negative | Negative | 97±2.8 | Kimchi | |

CJW41-5 | Negative | Positive | 88 | Gamma | Negative | Negative | 87±1.1 | Kimchi | |

CJW55-8 | Negative | Positive | 68 | Gamma | Negative | Negative | 99±3.9 | Kimchi | |

CJW56-11 | Negative | Positive | 70 | Gamma | Negative | Negative | 124±7.3 | Kimchi |

Positive, growth or survival; negative, no growth or survival compared with initial inoculums. Initial inoculums at approximately 1×10

Percentage of adhering lactobacilli in HT-29 cell after 3 h incubation. Initial inoculums at approximately 1×10

Results were shown as means±SEs.

IgA secretion without LAB stimulation was 22±3.0 ng/mL.

LAB, lactic acid bacteria; IgA, immunoglobulin A; ND, not determined.