International Journal of Food Science

Research Article

Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria

Table 3

Identification of LAB isolates by using API 50 CHL test strips.
S. noLAB isolatesSugars
ArabGalaInuLaMaltManniSucrXylSoriRiboRaffMeli
1ESAIa++—+++Wp——+—+
2ESAIb++—++++——+—+
3ESAIc++—++++——+—+
4ESAId++—++++——+——
5ESBIa—+—++—+++—+—
6ESBIb++—++NCc++———+
7ESBIc++—++++——+—+
8ESBId++—++++——+—+
9ESCIa—+—++—+++—+—
10ESCIb++—+++++++++
11ESCIc++++++++—+++
12ESCId++++++++—+++
Legend: Arab: arabinose, Gala: galactose, Inu: inulin, La: lactose, Malt: maltose, Manni: mannitol, Sucr: sucrose, Xyl: xylose, Sori: soribitol, Ribo: ribose, Raff: raffinose, and Meli: melibiose. Wp: weakly positive; NCc: no color change.