Table 2. Morphological and physiological characterization of LAB isolates from Ezine cheese.
| Number of strains | Cocci | Bacilli | Coccobacilli | Growth (%) | CO2 production (positive) | Arginine hydrolysis (positive) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 10°C | 15°C | 40°C | 45°C | pH 9.6 | 2% NaCl | 4% NaCl | 6.5% NaCl | |||||||
| MRS+V (%) | 32 | 68.75 | 6.25 | 25 | - | 100 | 100 | 100 | - | 100 | 100 | 100 | 21.88 | 6.25 |
| M17 | 70 | 68.57 | ND | 31.43 | 84.38 | - | 100 | 100 | 96.92 | - | - | 74.24 | ND | 94.29 |
| Rogosa | 40 | 10 | 80 | 10 | ND | 100 | 100 | 100 | - | - | - | - | 10 | ND |
| KAA | 49 | 100 | ND | ND | 100 | - | - | 100 | 100 | - | - | 100 | - | - |
LAB, lactic acid bacteria; ND, not determined; KAA, kanamycin aesculin azid agar.