TABLE 1.

Characterization of the isolate MYSN105 from fermented food Pozha.

Gram Staining	Gram-Positive Rods
Catalase test	Negative
Tolerance to acidic pH	Log CFU/ml–1
	0 h	1 h	3 h
pH 2	6.95 ± 1.31	4.15 ± 0.51	3.22 ± 1.20
pH 3	7.86 ± 1.52	6.36 ± 1.33	4.94 ± 1.01
pH 6	6.21 ± 2.34	6.13 ± 0.52	5.71 ± 1.91
Bile salt tolerance	Log CFU/ml–1
	0 h	4 h
2%	6.89 ± 0.52	5.29 ± 2.11
4%	7.06 ± 1.14	6.17 ± 1.26
Hemolytic test	Negative
Carbohydrate fermentation	Source	Growth
	Glucose	+++
	Xylose	+++
	Arabinose	++
	Mannose	++
	Galactose	+++
	Cellobiose	++
	Xylitol	+
	Arabitol	+
	Lactose	++
Cell surface hydrophobicity (%)	65.90 ± 1.51
Auto aggregation (%)	58.99 ± 1.34
Antimicrobial activity	Zone of inhibition (mm)
	Escherichia coli ATCC 25922	Staphylococcus aureus ATCC 6538	Salmonella Paratyphi ATCC 9150
	18	21	19
Survival in GIT conditions	Survival (%)
	0 h	3 h	6 h
	84.6 ± 0.61	68.4 ± 1.34	64.7 ± 2.01

+ weak growth; ++ good growth; +++ very good growth. Data shown are mean ± SE of triplicate values of independent experiments.