Screening of Five Lactobacillus Bacteria with Probiotic Properties from Indigenous Klila Cheese

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All five Lactobacillus isolates survived low pH exposure, showing resilience as potential probiotics.
Tolerance to bile salts ranged from 57.67% to 70.68%, indicating strong survival traits under digestive conditions.
Hydrophobicity towards xylene was high, with the best isolate recording 60.47%, implying good adherence properties.
Lactobacillus strains showed notable antimicrobial activity against pathogens, suggesting food preservation benefits.

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In vitro analysis of five Lactobacillus strains from Klila cheese demonstrates significant probiotic potential and antimicrobial activity.

Saci et al. (2025) studied this question.

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In vitro analysis of five Lactobacillus strains from Klila cheese demonstrates significant probiotic potential and antimicrobial activity.