Characteristics | W14 | DSM 41697T | M1463T |
Antimicrobial activity against: |
|
|
|
Bacillus subtilis | + | + | + |
Escherichia coli | − | − | − |
Staphylococcus aureus | + | − | + |
Candida albicans | + | + | + |
Aspergillus flavus | + | No data | − |
Aspergillus fumigatus | + | No data | No data |
Aspergillus niger | − | No data | + |
Decomposition of: |
|
|
|
Casein | + | + | + |
Starch | + | + | + |
L-Tyrosine | + | + | − |
Xanthine | Not done | − | − |
Growth at: |
|
|
|
4˚C | − | − | − |
37˚C | + | + | + |
45˚C | − | − | − |
pH 4.0 | − | − | − |
pH 5.6 | + | + | + |
pH 11.0 | + | − | No data |
Growth in the presence of: |
|
|
|
Lysozyme (0.005%, w/v) | + | + | No data |
Sodium chloride (3%, w/v) | + | + | No data |
Sodium chloride (5%, w/v) | + | − | No data |
Resistance to antibiotics (ug): |
|
|
|
Ampicillin (10) | + | + | No data |
Chloramphenicol (30) | −(16.9)a | −(15)a | + |
Erythromycin (15) | + | −(18)a | No data |