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Journal of Genetic Engineering and Biotechnology

Table 2 Acid tolerance (log cfu/ mL) of yeast isolates after 3 h of incubation

From: In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle

pH

Viability (log cfu/mL)d

% survival of isolatee

Y31

Y33

Y38

Y44

Y31

Y33

Y38

Y44

pH 7 (control)

6.40c ± 0.45

6.50b ± 0.06

6.70c ± 0.23

6.90c ± 0.02

100

100

100

100

pH 3

5.70b ± 0.20

6.18ab ± 0.57

5.48b ± 0.19

5.87b ± 0.14

89.10

95.08

81.79

85.07

pH 2

5.00a ± 0.04

5.76a ± 0.04

4.67a ± 0.54

5.10a ± 0.20

78.13

88.62

69.70

73.91

  1. a−cAverage in the columns with same superscript letter are not significantly (p < 0.05) different as measured by 2 sided Tukey’s post hoc range test between replications
  2. dValues represented as mean ± standard deviation (SD) of triplicate analysis
  3. e% survival of isolate = (log cfu at 3 h/log cfu at 0 h) × 100
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