Table 1.
Phenotypic, biochemical and technological characteristics of Streptococcus thermophilus BGVLJ1-44, Lactobacillus fermentum BGHI14 and Lactobacillus helveticus BGRA43 strains.
| Feature tested | Streptococcus thermophilus BGVLJ1-44 | Lactobacillus fermentum BGHI14 | Lactobacillus helveticus BGRA43 |
|---|---|---|---|
| Growth at 15°C | – | + | – |
| Growth at 30°C | + | + | + |
| Growth at 45°C | – | + | – |
| Growth in broth with 2% NaCl | – | – | – |
| Arginine hydrolysis | – | + | – |
| Esculin hydrolysis | – | ± | ± |
| Citrate utilization | – | – | – |
| Production of CO2 from glucose | – | + | – |
| Production of acetoin | + | – | – |
| Production of diacetyl | + | – | – |
| Curdling (h) | 6 | No curdling | 6 |
| Litmus milk | A1C2R3 | R | ACR |
| Survival at 63.5°C for 30 min | ± | + | + |
| Degradation of αs1-, β- and κ-casein after 3 h of incubation at 37 °C | αs1- casein (+) β- casein (+) κ-casein(+) | αs1- casein (–) β- casein (–) κ-casein (–) | αs1- casein (+) β- casein (+) κ-casein (+) |
| Aggregation | – | – | – |
| Production of exopolysaccharides | + | – | – |