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Bacterial strains and culture conditions

TT Tran Thi Dieu Thuy
PK Pei-Yun Kuo
SL Sha-Ma Lin
CK Cheng-Yen Kao
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Lactiplantibacillus pentosus SLC13, Lactobacillus gasseri BCRC 14619 T, and Lacticaseibacillus rhamnosus LGG were stored at − 80 °C in De Man, Rogosa and Sharpe (MRS) broth containing 16% glycerol (v/v) until tested. LGG and BCRC 14619 T are widely used probiotic strains and are thus used as control strains in this study [34, 35]. LGG and BCRC 14619 T were gifts from Dr. Ying-Chieh Tsai at National Yang Ming Chiao Tung University (Taiwan). SLC13 was the laboratory stock strain isolated from mustard pickles in Taiwan [4]. To activate lactobacilli, the bacteria were cultured in MRS broth at 37 °C for 24 h and then subjected to each experimental study. H. pylori J99 was stored at − 80 °C in Brucella broth containing 20% glycerol (v/v) until tested. H. pylori was grown on Brucella agar plates containing 10% (v/v) horse serum (Gibco BRL, Life Technologies, Rockville, MD) at 37 °C in microaerophilic conditions (5% O2, 10% CO2, and 85% N2).

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