Research Article
Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods
Table 2
Identification of strains.
| | Strain | Isolation source | Identified | %Similarity |
| | L2 | chili sauce | Lactobacillus plantarum | 100% | | L16 | chili sauce | Lactobacillus plantarum | 100% | | L19 | chili sauce | Lactobacillus pentosus | 99.79% | | T4 | corn noodle | Lactobacillus plantarum | 100% | | T8 | corn noodle | Lactobacillus plantarum | 100% | | H9 | glutinous rice dough | Lactobacillus paracasei | 100% | | S6 | stinky tofu | Lactobacillus pentosus | 100% |
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