Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff (Eragrostis tef (Zucc.)) Dough

Table 2

Acid production capacity of the isolates after incubation.

Species	Frequency of bacterial isolate (no./%)		Total
	12h	48h
Bacillus subtilis	-	2(10%)	2(10%)
Enterococcus avium	2(10%)	-	2(10%)
Enterococcus durans	1(5%)	-	1(5%)
Enterococcus faecium	1(5%)	-	1(5%)
Enterococcus hirae	2(10%)	-	2(10%)
Lactobacillus brevis	1(5%)	-	1(5%)
Lactobacillus paracasei	1(5%)	-	1(5%)
Unidentified LAB	2(10%)	8(40%)	10(50%)
Total	10(50%)	10(50%)	20(100%)