Table 1

Morphological, biochemical characteristics and antimicrobial activity of LAB isolates
Fresh curds Dried curds Ghara Fermented cocoa beans
Pg Cam Pak Ky Kp Sat Kbo Gh1 C
Cam4 Cam5 Pak1 Pak7 Kp8 Kp10 C6 C7 C13 C22
No. of LAB isolates (cultured in MRS and M17) 10 8 26 20 20 40 40 10 48
No. of isolates showing antimicrobial activity 0 2 2 0 2 0 0 1 4
Cell morphology ND Bacilli Bacilli ND Cocci ND ND Cocci Bacilli Bacilli Cocci Cocci
Gram stain reaction ND + + ND + ND ND + +
Catalase activity ND - - ND - ND ND - -
Glucose fermentation ND + + ND + ND ND + +
Activity (AU/mL) against L. monocytogenes ATCC15313 ND 276.51c 276.51c 26.78a 26.78a ND 888.56d 888.56d ND ND 115.21b 26.78a 26.78a 26.78a 26.78a

Positive reaction (+), negative reaction (−), not detected (ND).

Values with different superscript letters (a, b, c, d) are significantly different.

Abbasiliasi et al.

Abbasiliasi et al. BMC Microbiology 2012 12:260   doi:10.1186/1471-2180-12-260

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