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	−	+	+	+	+	+	+