Table 1.: MALDI-TOF MS identification and phenotypic characterization of the coccoid-shaped isolates.

MALDI-TOF MS identificationa Pediococcus acidilactici P. pentosaceus
Isolates UN2 UN13 UN14 UN18 UN19 UN20 UN25 UN26 UN28 UN29 UN27, UN39, UN44 UN32
Source C B A A A C C B A C     A        B          A B
CO2 from glucose - - - - - - - - - - - -
Acid production b (-/+) c (-/+) (-/+) (-/+) (-/+) w (-/+) (-/+) (-/+) (-/+) (-/+) (-/+) (-/+)
Sugar patterns
L-Arabinose + + + + + + + - + + + +
Ribose + + + + + + + + + + + +
D-Xylose - + - + - - - - - - + -
Galactose + + + + + + + + + + + +
D-Glucose + + + + + + + + + + + +
D-Fructose + + + + + + + + + + + +
D-Mannose + + + + + + + + + + + +
Mannitol - - - - - - - - - - - -
Sorbitol - - - - - - - - - - - +
N-Acethyl-glucosamine + + + + + + + + + + + +
Amygdalin - - - - - + - - - - - +
Arbutin - - - + - + - - - - - +
Esculin - + - + + + + - + + + +
Salicin - + - + - + - - - - + +
Cellobiose + + + + + + + + + + + +
Maltose - - - - - - + - - - - +
Lactose - - - - - - - - - - - -
Melibiose - - - - - - + - - - - +
Sucrose - - - - - - + - - - - +
Trehalose + - + - + + + + - + - +
D-Raffinose - - - - - - + - - - - +
Starch - - - - - - - - - - - -
β-Gentobiose + + + + + + + + + + + +
D-Lyxose - - - - - - - - - - - -
D-Tagatose + + + + + + + + + + - -

Source of the isolates: (A) millet gruel (baca), (B) fermented millet dough for wômi production, (C) fried millet cake (wômi)
a Identification by species mass spectra
b Based on acid production on homofermentative-heterofermentative differential (HHD) agar medium
c (-/+) White colonies with a blue spot on an acidified HHD agar
w: weak acidification
+: positive/-:  negative for the test