Table 1.

Biochemical and physiological characteristics of Lactobacillus strains isolated from Algerian goat’s milk.

Group	I			II
Subgroup	A	B	C	D
Number of isolates	11	5	2		1
CO2 from glucose	-	-	-		+
Arginine Hydrolysis	-	-	-		+
Growth at
15°C	+	+	+		+
45°C	18	40	+		+
Growth in
2 % NaCl	+	+	+		+
4 % NaCl	+	+	+		+
6.5 % NaCl	-	-	-		-
Sugar fermentation
Fructose	+	+	+		+
Glucose	+	+	+		+
Mannitol	+	+	+		+
Lactose	+	+	+		+
Mannose	+	+	+		+
Rhamnose	-	-	+		+
Glycerol	-	40	-		-
Arabinose	36	+	+		+
Sorbose	9	-	-		-
Dulcitol	9	20	-		-
amygdalin	+	20	+		+
Melibiose	+	+	-		+
Melezitose	+	+	+		-
Starch	18	-	-		-
Tagatose	-	-	-		+
Arabitol	+	-	-		-
Ribose	+	+	+		+
Maltose	+	+	+		+
Galactose	+	+	+		+
Xylose	-	-	-		-

+: Positive reaction; -: Negative reaction; 20: 20% of isolates showed a positive result; Subgroup A: LbMA9, LbMF13, LbMF33, LbMS4, LbMS9, LbMS14, LbMS16, LbMS20, LbMS21, LbMS24, LbMO16; Subgroup B: LbMO27, LbMO42, LbMS40, LbMT9, LbMT10; Subgroup C: LbMF24, LbMF25; Subgroup D: LbMA47.