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Table 3 Physiological characteristics and preliminary identification of Lactobacillus spp. isolated from Motal cheese

From: The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes

Physiological tests Preliminary identification of Lactobacillus spp.
+
Growth at 15 °C 19 0
Growth at 45 °C 0 19
Growth in medium with 6.5% NaCl 19 0
Growth in medium with 18% NaCl   19
Growth at pH 4.4 19 0
Growth at pH 9.6 0 19
Production of CO2 from glucose 15 4
  1. + Number of isolates with positive reaction; − number of isolates with negative reaction
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