Table 2 Phenotypic characteristics of isolates from dairy and non-dairy samples
Phenotypic characteristic | Test isolate | L. lactis ssp. lactis NCDC 094 | L. lactis ssp. cremoris ATCC 19297 and NCDC 086 |
|---|---|---|---|
Gram stain | + (21/21) | + | + |
Cell shape | Cocci (21/21) | Cocci | Cocci |
Catalase test | − (21/21) | − | − |
Cultural characteristics | White and circular colony with entire margin | White and circular colony with entire margin | White and circular colony with entire margin |
Cell arrangement | Chain/ double /single (21/21) | Chain/ double /single | Chain/ double /single |
Fermentation type | Homo-fermentative (21/21) | Homo-fermentative | Homo-fermentative |
Growth at or in | |||
10°C | + (21/21) | + | + |
40°C | + (21/21) | + | – |
45°C | − (21/21) | − | − |
4 % NaCl and pH 9.2 | + (21/21) | + | − |
Litmus milk reduction test | + (21/21) | + | + |
Methyl red reduction test | + (21/21) | + | + |
Arginine utilization test | + (21/21) | + | − |
Fermentation of | |||
Glucose | + (21/21) | + | + |
Lactose | + (21/21) | + | + |
Sucrose | + (21/21) | + | − |
Maltose | + (21/21) | + | − |
Galactose | + (21/21) | + | + |
Fructose | + (21/21) | + | + |
Mannitol | − (21/21) | − | − |
Identified as | Lactococcus lactis ssp. lactis (21/21) |