Fermentation pattern of lactic acid bacteria isolates from yoghurt
Isolates | Glucose | Fructose | Sorbitol | Manitol | Maltose | Lactose | Sucrose | Galactose |
---|---|---|---|---|---|---|---|---|
Lactobacillus plantarum | + | + | + − | + | + | + | + | + |
Limosilactobacillus fermentum | + | + | − | + | + | + | + | + |
Lacticaseibacillus paracasei subsp. paracasei | − | − | + | − | − | − | + | − |
Lacticaseibacillus helveticus | + | − | − | − | + | + | − | + |
Lactococcus lactis | + | + − | − | + − | + | + − | + − | + |
Enterococcus faecium | + | + − | + | + | + | + | + | + |
Streptococcus thermophilus | + | − | − | − | + | + | + | − |
Symbols in the table represent the carbohydrate fermentation patterns of lactic acid bacteria (LAB) isolates: ‘+’ indicates positive fermentation, meaning the carbohydrate is utilized by the isolate. ‘−’ indicates negative fermentation, meaning the carbohydrate is not utilized by the isolate. ‘+ −’ indicates variability in fermentation patterns, which may reflect strain-specific differences, weak or inconsistent fermentation, or experimental conditions that partially support carbohydrate utilization