TABLE 1.

Sources of isolation and phenotypic characteristics used to divide the major groups of chili bo LAB

Source or characteristic	Values
	1 (22)a	2 (9)	3 (16)	4 (23)	5 (9)	6 (7)	7 (4)	8 (2)
Source of isolation
Product	B	A	A	A	A	A	Ab	A
Day	25	1, 3, 25	3, 25	0, 1, 25	0, 1	1, 3	0	0
Trial	I, II	I, II	I	II	II	I	I, II	I
Phenotypic characteristics
Rods	22	9	16	23	8	0	0	0
NH3 from arginine	0	4	0	23	0	7	2	0
Gas from glucose	0	0	0	23	9	0	0	0
Gas from gluconic acid	0c	0	16	21	9	0	0	0
pH < 4.15 in La broth	22	9	16	0	0	7	2	0
Growth with vancomycind	22	9	16	23	9	7	0	2
Sensitivity to nisin	1	9	14	23	9	6	3	2

^aGroup (number of isolates examined). 

^bOne isolate from product B. 

^cNo growth. 

^dAt a concentration of 30 μg g⁻¹.