TABLE 3.

Morphological, biochemical, and physiological characteristics of the LAB Isolates from Toddy palm nectar.

Characteristics	OUBN1	OUBN3	OUBN4	OUBN5
Shape	Rod	Cocci	Cocci	Cocci
Catalase activity	–	–	–	–
Growth in 0.5% NaCl	+	+	+	+
1%NaCl	+	+	+	+
2%NaCl	+	+	+	+
4%NaCl	+	+	+	+
6%NaCl	+	+	-	+
Growth At
20°C	+	+	+	+
30°C	+	+	+	+
37°C	+	+	+	+
40°C	+	+	+	+
42°C	+	+	–	+

Positive results (+), Negative results (–).