| Characteristic | Lactobacillus plantarum JBA-3 | Lactobacillus brevis ATCC367 | Pediococcus cerevisiae NCIMB12174 |
| Temperature for growth (˚C) | 15 - 40 | 10 - 42 | 4 - 37 |
| pH for growth | 5 - 8 | 5.5 - 9 | 5.5 - 8 |
| Nitrate reduction | + | - | - |
| Gelatin hydrolysis | - | + | - |
| PET hydrolysis | - | - | + |
| Assimilation of: |
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| L-Arabinose | - | + | - |
| D-Glucose | + | - | + |
| Capric acid | - | - | + |
| Malic acid | + | + | + |
| Trisodium citrate | - | + | - |
| D-Mannitol | - | - | + |
| Enzyme activities: |
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| amylase | + | + | - |
| hippuricase | - | + | - |
| Arginase | + | + | + |
| urease | + | + | - |
| Isolation source | Soy sauce pickles | Cheese | Fermented food |