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Table 2 Morphological characteristics of isolates

From: Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus

Sr. no

Isolates

Gram’s staining

Endospore staining

Motility test

Cell shape

1

S1

+

−

−

Thin rod shaped cells, branched, and v and Y arrangement in chains

2

S2

+

−

−

Thin rod shaped cells in chains with square ends

3

S3

+

−

−

Thin rod shape cells in long chains

4

S4

+

−

−

Regular rod shape cells in short chains

5

S5

+

−

−

Single rods

6

S6

+

−

−

Club shaped

7

S7

+

−

−

Cells spherical, tetrad, also in pairs

8

S8

+

−

−

Rod shape cells

9

S9

+

−

−

Rod shape cells as pairs

10

S10

+

−

−

Rods

  1. + Positive, − Negative