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. 2019 Sep 18;9(9):698. doi: 10.3390/ani9090698

Table 8.

Phenotypic grouping of LAB isolated from milk and cheese samples.

Characters	Clusters
Characters	1 n = 29	2 n = 22	3 n = 18	4 n = 74	5 n = 12	6 n = 11	7 n = 10	8 n = 15	9 n = 55	10 n = 2	11 n = 12	12 n = 4	13 n = 44	14 n = 10	15 n = 11
Morphology ^a	R	R	R	R	C	C	C	C	C	C	C	C	C	C	C
Cell disposition ^b	sc	sc	sc	sc	sc	sc	sc	sc	sc	sc	lc	lc	lc	lc	lc
Growth
15 °C	-	+	+	+	+	+	+	+	+	+	-	-	-	-	-
45 °C	+	-	-	-	-	-	-	+	+	+	+	+	+	+	+
pH 9.2	n.d.	n.d.	n.d.	n.d.	+	-	-	-	+	+	-	-	-	-	-
6.5% NaCl	n.d.	n.d.	n.d.	n.d.	-	+	+	+	+	+	-	-	-	-	-
Resistance to 60 °C	-	-	-	-	+	+	-	+	+	+	-	-	+	+	+
Hydrolysis of:
arginine	-	-	-	-	+	+	-	+	+	-	-	-	-	-	-
aesculin	-	-	-	+	+	+	-	+	+	+	-	-	-	+	-
Acid production from
arabinose	-	-	+	+	-	+	+	+	+	+	-	-	-	-	-
ribose	-	+	+	+	+	+	+	+	+	+	-	-	+	+	+
xylose	-	-	+	+	-	+	+	+	+	+	-	-	-	-	-
fructose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
galactose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
lactose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
sucrose	+	-	+	+	+	+	+	+	+	+	+	+	-	+	+
glycerol	+	+	+	+	+	+	+	+	+	+	-	+	-	+	+
CO₂ from glucose	-	-	+	+	-	+	+	+	-	-	-	-	-	-	-

^a R, rod, C, coccus. ^b sc, short chains, lc, long chains. Abbreviation: n.d., not determined.