Table 1. Percentage survival (%) of yeast isolates at in-vitro stress factors in the gastrointestinal tract

Yeast isolate	pH		Bile salt concentration		Gastric conditions1)	Intestinal conditions2)
	pH 3.5	pH 2.5	0.3%	0.5%
MOGB53	74.43±4.303)b4)	50.21±2.10c	47.41±1.84c	42.73±2.32c	85.95±4.45a	61.36±3.15c
YOGB61	76.79±2.46b	53.57±3.57c	46.39±2.12c	36.07±1.10d	68.01±3.23b	54.16±3.73d
YOGB62	92.71±5.63a	74.37±4.04a	81.63±2.74a	69.34±3.51a	91.57±5.67a	87.58±3.91a
3MOFA33	62.50±3.51c	48.39±3.78c	49.43±1.23c	44.91±2.89c.	73.64±6.70b	69.41±4.20b
3YOGA45	73.39±3.45b	64.58±2.93b	63.75±2.08b	50.00±3.02b	89.33±4.83a	71.02±3.00b

Gastric conditions, pH 2.5, 5 g/L NaCl, 3 g/L pepsin.
Intestinal conditions, pH 7.5, 5 g/L NaCl, 3 g/L bile salts, 1 g/L pancreatin from porcine pancreas.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Tukey’s HSD test.