TABLE 2.

Characteristics of isolates from two vanilla curing processes

Curing station	Strain or samplea	No. of isolates (no. of different strains)	% Strains growing at:		% Strains with enzyme activities				% Strains with β-glucosidase
			30°C	55°C	Protease	Cellulase	Hemicellulase	Pectinase	Extracellular	Cell bound
Tulungagung	Green beans	18 (8)	100	39	61	61	39	0	NDd	ND
	Type 1 strain	18	100	100	94	100	89	0	0	75
	Type 2 strain	28	100	100	100	100	100	0	0	75
Payung	Green bean (30°C)b	23 (12)	100	8	26	9	17	0	ND	ND
	Green bean (55°C)b	13 (4)	46	100	38	38	38	0	0	46
	30°C isolatesc	12 (3)	100	0	25	33	17	0	0	17
	Types 1 and 2	24 (2)	100	100	100	96	88	17	0	100
	Type 6 strain	34	0	100	0	0	0	0	0	0

^aSee Table 1. 

^bTemperature indicates the incubation temperature of the plate from which the strains were isolated. 

^cStrain types 3, 4, and 5 which were isolated during the curing. 

^dND, not determined.