TABLE 1.

Phenotypic characteristics and fermentation ability of representative LAB strains isolated from Neera samples.

Tests	Groups
	Group A	Group B	Group C	Group D	Group E
No. of isolates	24	5	6	4	1
Grams character	+	+	+	+	+
Shape	Cocci	Cocci	Rod	Short rods	Cocci
Catalase test	−	−	−	−	−
Citrate utilization test	−	−	−	−	−
Bile salt (0.3%) hydrolysis	+	+	+	+	+
Growth in NaCl
3.0%	+	+	+	+	+
5.0%	+	+	+	+	+
7.0%	−	+	+	+	+
Growth at different temperatures
4°C	+	−	+	+	+
10°C	+	−	+	+	+
37°C	+	+	+	+	+
45°C	+	+	+	+	+
Fermentation type	Homo	Homo	Homo	Homo	Hetero
Carbohydrate fermentation
Glucose	+	+	+	+	+
Lactose	+	+	+	+	+
Sucrose	+	+	+	+	+
Xylose	+	+	+	+	+
Dextrose	+	+	+	+	+
Mannose	+	+	+	+	+
D-arabinose	−	−	−	−	−
α-Cellulose	−	−	−	−	−
Sorbitol	+	+	+	+	+
D-raffinose	−	+	+	+	+

+, positive; −, negative; homo, homofermentative; hetero, heterofermentative.