Isolation, Identification and Biological Characteristics of Lactobacillus reuteri from Tibetan Pigs
Isolation, Identification and Biological Characteristics of Lactobacillus reuteri from Tibetan Pigs
Zhenyu Chang1,3, Qingqing Xiao1,2, Yourong Ye1,2, Mujahid Iqbal4, Mengqi Duan1,2, Yangzom Chamba1,2* and Peng Shang1,2*
Fig. 1.
Phylogenetic tree analysis of 8 bacterial isolates (F1-F8) from fresh extract and 9 (C1-C9) from intestinal content of Tibetan pig.
Fig. 2.
Growth of Lactobacillus reuteri F1 from Tibetan pigs: A, growth curve; B, effect of pH on growth; C, effect of inoculation amount; D, effect of temperature on bacterial growth.
Fig. 3.
Gastrointestinal tolerance (A), heat resistance (B), Self-agglutination ability (C) of Lactobacillus reuteri F1 from Tibetan pigs and resistance of 17 bacterial isolates (D) to acid and bile salts.
