Table 1.

Physiological characteristics of Lactobacillus sakei strains isolated from Ventricina del Vastese sausages.

Physiological characteristics	Strain
	1	2	3	4	5	6
Sorbitol	-	-	-	-	-	+
Methyl-αD-mannopyranoside	-	-	-	-	-	+
Methyl-αD-glucopyranoside	-	-	+	-	-	-
Amylose	-	-	-	-	-	+
Arbutin	-	-	-	-	-	+
Salicin	-	-	-	-	+	+
D-Cellobiose	+	+	+	+	-	+
D-Maltose	-	-	-	-	-	+
D-Lactose	-	-	-	-	+	+
D-Melezitose	-	-	-	-	-	+
D-Raffinose	-	-	-	-	-	+
Gentiobiose	±	±	+	±	-	+
Potassium gluconate	±	±	±	±	±	+
D-Turanose	-	-	-	-	-	+
D-Arabitol	-	-	-	-	-	±
NaCl 10%, 5°C	+	+	+	-	+	-
NaCl 5%, 15°C	+	+	+	-	+	+
NaCl 10%, 15°C	+	+	+	-	+	-

±, uncertain reaction. Only traits found to be variable are reported.