Scientific Reports

Table 4 Salt tolerance of the LAB and yeast isolates.

From: Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures

No	Isolates	Salt tolerances, OD (Mean ± SD)
No	Isolates	5.5%	7.5%	10%
1	L6	0.95 ± 0.07^a	0.61 ± 0.03^b	0.49 ± 0.03^a
2	L7	0.63 ± 0.04^b	0.38 ± 0.04^c	0.38 ± 0.01^c
3	L8	0.77 ± 0.04^b	0.67 ± 0.01^ab	0.46 ± 0.01^ab
4	L2	0.92 ± 0.01^ab	0.86 ± 0.03^a	0.42 ± 0.01^bc
5	Y4	0.36 ± 0.01^b	0.20 ± 0.13^b	0.20 ± 0.01^a
6	Y6	0.58 ± 0.04^a	0.53 ± 0.03^a	0.32 ± 0.00^a
7	Y2	0.43 ± 0.03^ab	0.31 ± 0.01^ab	0.23 ± 0.01^a
8	Y5	0.51 ± 0.03^ab	0.21 ± 0.00^b	0.20 ± 0.00^a

NB: OD, optical density; SD, standard deviation; L, lactic acid bacteria isolates; Y, yeast isolates and the numbers next to the letters represent the isolate number; means with different superscript letters in the same column for the LAB and yeasts separately are statistically significant at p < 0.05.

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