Table 2.
Phenotypic and technological characterization of LAB strains isolated from anchovies
| Fermentation of | NaCl tolerance | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Strains | Antibacterial compounds against Listeria | Biogenic amines | Antibiotic susceptibility | Catalase activity | Arginine hydrolysis | Melibiose | Xylose | 10% | 15% | 18% |
| 23Ka | ND | ND | ND | + | + | + | - | ND | ND | ND |
| CRL978b | ND | ND | ND | + | ND | ND | - | ND | ND | ND |
| CRL705c | + | ND | ND | - | - | ND | - | ND | ND | ND |
| CRL1000d | ND | ND | ND | - | - | - | - | ND | ND | ND |
| DSM20719T | ND | ND | ND | ND | ND | - | + | ND | ND | ND |
| SACB03a | - | - | - | - | - | - | - | +* | + | +§ |
| SACB701 | - | - | - | + | - | w | - | + | - | - |
| SACB702 | - | - | - | + | + | + | - | + | - | - |
| SACB704 | - | - | - | + | + | + | - | +** | + | +§ |
| SACB705 | - | - | - | + | + | + | - | + | - | - |
| SACB706 | - | - | - | + | + | + | - | + | - | - |
| SACB708 | - | - | - | + | + | + | - | + | - | - |
| SACB709 | - | - | - | + | + | w | - | + | - | - |
| SACB7010 | - | - | - | + | + | + | - | + | - | - |
| SACB702a | - | - | - | + | - | + | - | + | - | - |
| SACB705a | - | - | - | + | + | + | - | + | + | + |
| SACB706a | - | - | - | + | - | w | - | + | - | - |
| SACB707a | - | - | - | + | - | + | - | + | + | + |
| SACB709a | - | - | - | + | + | w | - | + | + | + |
| SACB7010a | - | - | - | + | + | w | - | + | - | - |
a,bLactobacillus sakei reference strains; c,dLactobacillus curvatus reference strains; TLactobacillus graminis type strain; w: weak; ND: not determined; strains still viable at 120 (*), 240 (**) and 15 (§) days.