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
The authors declare that they have no conflicts of interest.
Ethical approval
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Consent to participate
Not applicable.
Consent to publication
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Availability of data and materials
The data is available in the supplementary materials. The data for each sample that support the findings of this study are available from the corresponding author upon reasonable request.
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