TABLE 4.

Origin and characteristics of the strains used for proteolytic activity and carbohydrate consumption using API 50CHL galleries^a

Genus	Species	Strain no.	Origin	Strain code	PI (%)	LAC	SUC	RAF
Enterococcus	faecalis	CIRM-BIA2412	NA	Efa2412	10.8	+	+	−
Lactococcus	lactis	NCDO2125	Termite gut	Lla2125	5.5	+	−	−
Lactococcus	lactis	CIRM-BIA244	Raw milk	Lla244	3.6	+	+	−
Lactococcus	lactis	NCDO2111	Pea	Lla450	0	−	+	+
Lactiplantibacillus	plantarum	CIRM-BIA465	Sauerkraut	Lpl465	0	+	+	+
Lactiplantibacillus	plantarum	CIRM-BIA1524	Silage	Lpl1524	0	+	±	+

^aLAC, lactose; SUC, sucrose; RAF, raffinose; PI, proteolytic indices, determined after 24 h of culture in a chemically defined medium containing a mix of caseins and lupin proteins, expressed as a percentage of free NH₂-containing compounds liberated relative to the calculated maximal amino groups that can be released. NA, nonavailable data.