Table 1.
The morphological and biochemical characterization of bacterial isolates, whereas the signs + and − indicate presence or absence, respectively. Data are represented by the means of at least 3 replicates, and error bars represent standard deviations.
| Isolate | Endo 1 | Endo 2 | Endo 3 | Endo 4 | Endo 5 | Endo 6 | |
|---|---|---|---|---|---|---|---|
| Colony | Aerial mycelium | + | − | + | + | − | + |
| Pigmentation | + | + | + | + | + | + | |
| Spore chain | Spiral | + | − | − | + | + | − |
| Rectiflexibles | − | + | + | − | − | − | |
| Verticillate | − | − | − | − | − | + | |
| Spore color | Yellow | + | − | − | − | − | − |
| Orange | − | + | + | + | − | + | |
| Red | − | − | − | − | + | − | |
| N source utilization | L-Cysteine | + | + | + | + | + | − |
| L-Phenylalanine | − | − | + | − | − | ||
| L-Histidine | − | − | + | + | + | − | |
| L-Lysine | + | + | + | − | − | + | |
| L-Asparagine | + | - | + | + | + | + | |
| L-Arginine | + | − | − | − | − | ||
| L-proline | + | + | + | + | − | ||
| L-Valine | − | − | + | − | − | + | |
| Tyrosine | + | + | − | + | + | ||
| C source utilization | D-fructose | − | − | + | + | + | − |
| D-glucose | + | + | − | + | − | − | |
| Sucrose | + | + | + | - | + | + | |
| Maltose | − | − | + | − | + | ||
| Raffinose | + | + | − | + | + | + | |
| Lactose | − | − | + | + | − | ||
| Galactose | + | + | − | + | + | − | |
| Meso-Inositol | + | + | + | − | + | + | |
| Cellulose | − | − | + | + | + | + | |
| Xylose | + | + | + | − | + | − | |
| Dextran | + | + | − | − | − | − | |
| Enzyme activity | Catalase | + | − | + | − | + | − |
| Peroxidase | + | − | + | + | + | + | |
| Starch hydrolysis | + | + | − | − | + | ||
| Gelatin liquefication | + | + | − | + | − | + | |
| Casein hydrolysis | − | − | + | + | + | + | |
| Lipolysis | + | + | + | + | − | + | |
| Citrate utilization | + | + | + | + | + | + | |
| H2S Production | − | + | − | + | + | + | |
| Nitrate reduction | + | + | + | − | − | − | |
| Urease | + | + | + | − | − | ||
| L-Asparaginase | − | + | + | + | + | − | |
| L-Glutaminase | + | + | + | + | + | + | |
| Biological activity | Antioxidant Activity (FRAP) | 42.4 ± 3.1 | 66.6 ± 4.0 | 21.8 ± 1.6 | 33.1 ± 1.5 | 24 ± 1.4 | 32.4 ± 2.3 |
| Antioxidant Activity DPPH (%) | 68.7 ± 2.8 | 73.7 ± 3.8 | 34.2 ± 2.1 | 20.8 ± 1.5 | 27.5 ± 1.4 | 48.2 ± 2.9 | |
| Antioxidant Activity (ABTS%) | 30.5 ± 1.0 | 59.6 ± 1.9 | 39.7 ± 1.3 | 34.8 ± 1.1 | 23.2 ± 0.8 | 53.6 ± 1.7 | |
| Phosphate Solubilization (mg/mL) | 5.7 ± 0.8 | 7.2 ± 0.2 | 4.5 ± 0.1 | 3.8 ± 1.5 | 2.7 ± 1.4 | 7.3 ± 1.0 | |
| Bioactive compounds production | Total flavonoids (mg/100 g bacteria) | 5 ± 1.19 | 8 ± 1.53 | 5.8 ± 0.84 | 5.3 ± 1.36 | 6.4 ± 0.86 | 7.5 ± 1.18 |
| Total Phenols (mg/100 g bacteria) | 36.8 ± 1.06 | 45.4 ± 1.31 | 23.7 ± 0.6 | 42.2 ± 1.2 | 23.7 ± 0.6 | 33.8 ± 0.9 | |
| Tocopherols (mg/g bacteria) | 0.3 ± 0.01 | 0.5 ± 0.01 | 0.2 ± 0.01 | 0.5 ± 0.01 | 0.3 ± 0.01 | 0.2 ± 0.01 | |
| Flavonoids (mg/100 g bacteria) | |||||||
| Quercetin | 1.63 ± 0.1 | ||||||
| Quercetrin | 1.41 ± 0.5 | ||||||
| Luteolin | 0.70 ± 0.1 | ||||||
| Apigenin | 4.11 ± 0.7 | ||||||
| Isoquercetrin | 10.2 ± 1.6 | ||||||
| Rutin | 1.27 ± 0.4 | ||||||
| Ellagic acid | 0.71 ± 0.1 | ||||||
| Velutin | 0.30 ± 0.0 | ||||||
| Naringenin | 1.12 ± 0.3 | ||||||
| Genistein | 0.95 ± 0.2 | ||||||
| Daidzein | 1.08 ± 0.1 | ||||||
| Fisetin | 0.74 ± 0.1 | ||||||
| O-hydroxydaidzein | 1.13 ± 0.1 | ||||||
| IAA-Me | 1.15 ± 0.21 | ||||||
| ABA | 0.29 ± 0.1 | ||||||
| GA | 0.16 ± 0.07 | ||||||
| Sidephore Catechol | 7.3 ± 0.3 | ||||||
| Sidephore Salicylate | 9.23 ± 0.42 |