Table 2.
Phenotypic characterization and molecular identification of the isolated strains from fermented Spanish-style green olive processing wastewaters under different temperature and initial pH conditions.
| Fermentation Conditions | Number of Isolates (Group) | Phenotypic Characterization | Molecular Identification (16S rRNA, Database: EzBioCloud) | ||||
|---|---|---|---|---|---|---|---|
| Temperature | Initial pH Value | Cell Morphology | Gram Stain Test | Catalase Test | Reference Strain | Similarity | |
| 15 °C | 3.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
| 3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
| 4 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
| 11.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
| 2 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 30 °C | 3.5 | 5 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
| 3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
| 4 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 11.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 100% | |
| 2 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 50 °C | 3.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
| 3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 100% | |
| 2 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
| 11.5 | 7 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
| 3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
| Room temperature |
3.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
| 3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
| 5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
| 4 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
| 11.5 | 7 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 100% | |
| 3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||