Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage

Annals of Microbiology

Table 5 Grouping of the LAB isolates into different genera

Isolate code	Cell shape	Arrangement	Growth T^o (^oC)	Salt tolerance (%)	Acid and gas production	Tentative classification*
ChK-3	Cocci	Spherical	10–37	2 & 4	Homo	Lactococcus
ChK-4	Rod	Pairs or chains	37	2	Homo	Lactobacillus
ChK-7	Rod	Pairs or chains	15–45	2–10	Homo	Lactobacillus
ChK-11	Rod	Pairs or chains	10–45	2-6.5	Homo	Lactobacillus
ChK-19	Cocci	Pairs or tetrads	15–37	2	Homo	Pediococcus
ChK-23	Rod	Pairs or chains	15–45	2-6.5	Hetero	Lactobacillus
ChD-2	Cocci	Pairs or chains	10–37	2-6.5	Homo	Lactococcus
ChD-5	Cocci	Pair or short chain	15–37	2–10	Hetero	Leuconostoc
ChD-8	Cocci	Pairs or tetrads	15 & 37	2	Homo	Pediococcus
ChD-25	Rod	Pairs or chains	15&37	2 & 4	Homo	Lactobacillus
ChD-17	Rod	Pairs or chains	15–45	2-6.5	Hetero	Lactobacillus

*= tentatively classification at genus, Home = homofermentative, Hetero = heterofermentative, T^o= temperature

ISSN: 1869-2044