Research Article
In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
Table 1
Physiological, morphological, and biochemical characteristics of the isolates.
| Isolate | KOH test | Catalase test | Shape | Spore staining | Temperature (°C) | Salt concentration (%) | Production | 15 | 45 | 4 | 6.5 | CO2 | NH3 |
| E052 | −ve | −ve | Rod | − | + | + | + | − | − | − | E031 | −ve | −ve | Rod | − | + | − | + | + | − | + | T035 | −ve | −ve | Rod | − | + | + | + | + | + | + | K011 | −ve | −ve | Rod | − | + | + | + | + | + | + |
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