Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains

Table 1

Morphological, physiological, and biochemical characteristics of the isolated LAB from fermented Ethiopian dairy products of Pawe Woreda.

Tests/isolate codes	G	Z	M	F	N	R
Cell shape	Cocci	Rod	Cocci	Cocci	Cocci	Cocci
Gram staining	+	+	+	+	+	+
Spore staining	−	−	−	−	−	−
Motility	−	−	−	−	−	−
Catalase test	−	−	−	−	−	−
Oxidase test	−	−	−	−	−	−
CO2 from glucose	+	+	+	−	+	−
Fermentation of
Glucose	−	+	+	+	+	−
Lactose	+	+	+	+	+	+
Sucrose	+	+	±	±	−	+
Xylose	+	±	±	±	±	+
Melibiose	±	±	−	−	−	−
Raffinose	+	−	−	−	−	±
Sorbitol	−	+	±	−	−	±
Growth at d/t (T^o)
10°C	−	−	−	−	±	−
15°C	+	+	+	+	+	+
45°C	±	±	±	±	±	±
Growth at d/t (pH)
2	+	+	+	+	+	+
3	+	+	+	+	+	+
5	+	+	+	+	+	+
Growth at d/t (NaCl)
2%	+	−	+	+	±	+
4%	+	±	±	+	+	+
6.5%	±	−	−	−	−	−