Research Article
Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia
Table 1
The morphology and growth of the ten bacterial isolates from Cincalok, Tempoyak, and Mandai in Figure
1 at aerobic and anaerobic conditions.
| | Isolate code | Agar culture characteristic | Anaerobic (hours) | Aerobic (hours) | | Colony color | Form | Elevation | Margin | 24 | 48 | 72 | 96 | 120 | 24 | 48 | 72 | 96 | 120 |
| | CCJ_1 | White | Circular | Convex | Entire | - | ± | ++ | ++ | ++ | - | ± | ++ | ++ | ++ | | CCJ_2 | Creamy white | Circular | Convex | Entire | - | - | - | - | ± | - | - | - | - | ± | | CCS_1 | White | Circular | Umbonate | Entire | - | ± | ± | ± | ++ | - | ± | ± | ± | ++ | | CCS_2 | White | Circular | Flat | Entire | - | ± | ± | ± | ++ | - | ± | ± | ± | ++ | | CCS_3 | White | Circular | Raised | Entire | - | ± | ± | ± | ++ | - | ± | ± | ± | ++ | | CCS_4 | Yellow | Circular | Raised | Entire | - | ± | ± | ± | ++ | - | ± | ± | ± | ± | | CCS_5 | Gray, dark blue, and black | Irregular | Umbonate | Lobate | - | ± | ± | ± | ++ | - | ± | ± | ± | ++ | | TPS_3 | White | Circular | Convex | Entire | - | ± | ± | ± | ++ | - | + | ± | ± | ++ | | TPS_4 | Yellow | Circular | Convex | Entire | - | ± | ± | ± | ++ | - | ± | ± | ± | ++ | | MNS_1 | White | Circular | Convex | Entire | - | ± | ± | ± | ++ | - | ± | + | + | ++ |
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Notes: -: negative growth; ±: weak growth; +: normal growth; ++: maximum growth.
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