| Environmental conditions | LAC 1 | LAC 2 |
| Pathogens (Inhibition diameter) |
|
|
| Staphyloccocus | 13.25 ± 0.35a | 13.50 ± 2.12a |
| Pseudomonas | 16.25 ± 0.35a | 16.25 ± 1.76a |
| E. coli | 15.25 ± 0.35a | 16.50 ± 2.12a |
| Salmonella | 19.25 ± 8.13a | 19.50 ± 10.60a |
| Aspergillus | 0.00 | 19.00 ± 2.12a |
| Sugar (20 g/L) fermentation |
|
|
| Tréhalose | + | + |
| Erythritol | − | − |
| Galactose | + | + |
| Saccaharose | + | + |
| Raffinose | + | + |
| Glucose | + | + |
| Maltose | + | + |
| Fructose | + | + |
| Sorbitol | − | − |
| Lactose | + | + |
| Soluble starch | − | − |
| Arabitol | − | − |
| Xylitol | − | − |
| Synthetysed enzymes |
|
|
| Tannase | − | + |
| Amylase | + | + |
| Phytase | + | − |
| Cellulase | + | + |
| Produced titratable acidity on MRS | 1.44 ± 0.00a | 1.40 ± 0.19a |