Table 2.

The characteristics of different LAB strains

Strain	Source	Form	24 h pH a	H2O2 test b	Gram stain c
S1	Lactobacillus Yogury	Rhabditi form	6.31–3.86	–	+
S2	Erie milk	Rhabditi form	6.33–3.89	–	+
S3	Lllie Lactobacillus	Rhabditi form	6.33–3.84	–	+
S4	Kraut	Rha/Sph	6.30–3.93	–	+
S5	Kraut	Spherality	6.32–3.75	–	+
S6	Pickle (vegetables)	Rha/Sph	6.32–3.85	–	+
S7	Pickle (vegetables)	Rhabditi form	6.29–3.81	–	+
S8	Fish Sauerkrant	Rhabditi form	6.31–3.91	–	+
S9	Pickle (lotus root)	Rhabditi form	6.32–3.84	–	+
S10	Pickle (cabbage)	Rhabditi form	6.31–3.83	–	+
S11	Pickle (vegetables)	Rhabditi form	6.32–3.84	–	+
S12	Pickle (vegetables)	Rhabditi form	6.31–3.80	–	+
S13	Pickle (vegetables)	Rhabditi form	6.31–3.81	–	+
S14	Pickle (cabbage)	Rhabditi form	6.29–3.79	–	+

Note: a. 24 h change of pH. b. H2O2 test determined the presence of catalase, an enzyme that degrades H2O2. Negative (−) indicated the absence of catalase. c. Gram staining positive (+) indicated the bacteria had thick cell wall. Most LAB could produce acid, lack catalase and are Gram⁺