Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)

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Table 2 Phenotypic and technological characterization of LAB strains isolated from anchovies

						Fermentation of		NaCl tolerance
Strains	Antibacterial compounds against *Listeria*	Biogenic amines	Antibiotic susceptibility	Catalase activity	Arginine hydrolysis	Melibiose	Xylose	10%	15%	18%
23K^a	ND	ND	ND	+	+	+	-	ND	ND	ND
CRL978^b	ND	ND	ND	+	ND	ND	-	ND	ND	ND
CRL705^c	+	ND	ND	-	-	ND	-	ND	ND	ND
CRL1000^d	ND	ND	ND	-	-	-	-	ND	ND	ND
DSM20719^T	ND	ND	ND	ND	ND	-	+	ND	ND	ND
SACB03a	-	-	-	-	-	-	-	+*	+	+§
SACB₇01	-	-	-	+	-	w	-	+	-	-
SACB₇02	-	-	-	+	+	+	-	+	-	-
SACB₇04	-	-	-	+	+	+	-	+**	+	+§
SACB₇05	-	-	-	+	+	+	-	+	-	-
SACB₇06	-	-	-	+	+	+	-	+	-	-
SACB₇08	-	-	-	+	+	+	-	+	-	-
SACB₇09	-	-	-	+	+	w	-	+	-	-
SACB₇010	-	-	-	+	+	+	-	+	-	-
SACB₇02a	-	-	-	+	-	+	-	+	-	-
SACB₇05a	-	-	-	+	+	+	-	+	+	+
SACB₇06a	-	-	-	+	-	w	-	+	-	-
SACB₇07a	-	-	-	+	-	+	-	+	+	+
SACB₇09a	-	-	-	+	+	w	-	+	+	+
SACB₇010a	-	-	-	+	+	w	-	+	-	-

^a,b Lactobacillus sakei reference strains; ^c,d Lactobacillus curvatus reference strains; ^T Lactobacillus graminis type strain; w: weak; ND: not determined; strains still viable at 120 (*), 240 (**) and 15 (§) days.