International Journal of Food Science

Research Article

Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria

Table 2

Biochemical and physiological characteristics of LAB isolated from Ergo samples, Jimma town, southwest Ethiopia.
S. noLAB isolate codeCharacteristics tested
CATTSIACtrGas productionGrowth at d/nt temperatureGrowth at d/nt NCl concLAB genus detected
Y/YH2S10°C15°C45°C2%4%6.5%
1ESAIa—+———++—++—Lactococcus
2ESAIb—+———++—++—Lactococcus
3ESAIc—+———++—++—Lactococcus
4ESAId—+———++—++—Lactococcus
5ESBIa—+——+—+++++Lactobacillus
6ESBIb—+——+++—+++Leuconostoc
7ESBIc—+———++—++—Lactococcus
8ESBId—+———++—++—Lactococcus
9ESCIa—+—++—+++++Lactobacillus
10ESCIb—+—++—+++++Lactobacillus
11ESCIc—+——+—+—+++Lactobacillus
12ESCId—+——+—+++++Lactobacillus
Legend: LAB: lactic acid bacteria, CAT: catalase, “+” means positive reaction, “-” means negative, d/nt: different, conc: concentration, Ctr: Simmon citrate, ESA: Ergo sample one, ESB: Ergo sample two, ESC: Ergo sample three, Ia: isolate one, Ib: isolate two, Ic: isolate three, and Id: isolate four.