From: Identification and characterization of lactic acid bacteria isolated from tomato pomace
Characteristic | FQ003 | FQ002 | FQ005 | FQ011 | FQ015 | FQ027 | FQ034 | FQ072 | FQ060 | FQ066 | FQ045 | FQ103 | FQ073 | FQ084 | FQ097 | FQ076 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Isolates (n) | 17 | 6 | 36 | 11 | 3 | 3 | 7 | 4 | 4 | 3 | 2 | 2 | 2 | 2 | 3 | 3 |
Shape | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod | Rod |
Gram stain | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
Catalase | − | − | − | − | − | − | − | − | − | − | − | − | − | − | − | − |
Gas from glucose | − | − | − | − | − | + | − | − | − | + | − | − | − | − | − | − |
Fermentation typeb | Homo | Homo | Homo | Homo | Homo | Hetero | Homo | Homo | Homo | Hetero | Homo | Homo | Homo | Homo | Homo | Homo |
Growth at temperature (°C): | ||||||||||||||||
5.0 | − | − | − | − | − | − | − | − | − | − | − | − | − | − | − | − |
10.0 | + | W | + | + | + | − | + | + | − | + | − | − | − | − | − | − |
45.0 | − | − | − | − | − | − | − | − | + | − | + | + | − | + | + | W |
50.0 | − | − | − | − | − | − | − | − | − | − | − | + | − | − | − | − |
Growth in NaCl | ||||||||||||||||
3.0 % | + | + | + | + | − | + | + | + | − | + | + | W | + | + | + | + |
6.5 % | − | − | − | + | − | − | − | − | − | − | − | − | − | − | − | − |
Growth at pH: | ||||||||||||||||
3.0 | + | + | + | + | + | − | + | + | − | + | + | + | + | + | + | − |
4.0 | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
5.0 | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
6.0 | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
7.0 | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
8.0 | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + | − |
16S rRNA similarityc (%) | 99.86 | 99.59 | 99.59 | 99.38 | 99.52 | 99.67 | 98.00 | 99.23 | 99.00 | 99.93 | 97.30 | 99.72 | 98.33 | 99.65 | 99.40 | 100 |