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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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