A set of 120 isolates of Lactobacillus (75), Lactococcus (25) and Leuconostoc (20), mainly isolated from natural starter‐free fermentation processes, has been screened for some technologically important traits, including lactose hydrolysis, extracellular polysaccharide production, fermentation of carbohydrates, antimicrobial agent susceptibility and bacteriocin production. Some of the strains exhibited important features for particular fermentations. Furthermore, the sensitivity resistance phenotype to antimicrobials showed genus‐specific patterns.
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Herrero et al. (1996) studied this question.
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