Table 2 Comparison of the maceration ability and phenotypic features: enzyme activities, siderophores production, motility and biofilm formation of the tested P. parmentieri strains

IFB5408

9.5 ± 1.93

20.7 ± 0.46

10.3 ± 0.30

6.8 ± 0.20

11.1 ± 0.37

13.8 ± 0.50

42.6 ± 2.94

11.3 ± 0.83

IFB5427

31.0 ± 0.86

21.4 ± 0.57

10.9 ± 0.31

10.5 ± 0.19

10.6 ± 0.28

14.3 ± 0.56

10 ± 1.02

11.7 ± 0.74

IFB5432

15.0 ± 0.96

22.2 ± 0.50

9.8 ± 0.29

12.2 ± 0.49

11.7 ± 0.52

8.7 ± 0.49

19.4 ± 4.22

8.4 ± 0.14

IFB5441

11.7 ± 1.44

21.0 ± 0.42

9.8 ± 0.30

11.1 ± 0.31

11.3 ± 0.27

7.67 ± 0.18

11.7 ± 1.38

8.4 ± 0.26

IFB5485

27.4 ± 2.03

20.9 ± 0.26

11.8 ± 0.25

10.9 ± 0.19

11.3 ± 0.35

12.8 ± 0.36

19.7 ± 2.78

21.3 ± 0.49

IFB5486

29.3 ± 0.81

20.5 ± 0.39

11.8 ± 0.65

6.6 ± 0.14

10.3 ± 0.27

14.6 ± 0.26

8.5 ± 0.71

18.8 ± 0.70

IFB5597

12.1 ± 0.92

25.3 ± 0.31

7.1 ± 0.31

13.2 ± 0.56

11.1 ± 0.54

6.3 ± 0.37

32.5 ± 2.51

13.6 ± 1.53

IFB5604

14.4 ± 0.84

25.6 ± 0.28

0.00

10.8 ± 0.42

11.0 ± 0.21

17.7 ± 0.35

25.3 ± 1.09

9.9 ± 0.65

IFB5605

20.9 ± 0.87

24.5 ± 0.50

0.00

0.00

10.8 ± 0.32

14.7 ± 0.51

36.5 ± 5.34

9.9 ± 0.35

IFB5619

25.7 ± 0.61

26.8 ± 0.30

8.2 ± 0.32

0.00

11.0 ± 0.30

13.6 ± 0.78

9.6 ± 0.76

28.6 ± 1.04

IFB5623

13.6 ± 0.89

25.1 ± 0.28

0.00

10.5 ± 0.48

10.7 ± 0.31

8.6 ± 0.22

59.4 ± 3.00

26.6 ± 0.86

IFB5626

38.2 ± 1.20

24.7 ± 0.48

0.00

0.00

12.0 ± 0.27

16.6 ± 0.39

15.6 ± 2.73

25.8 ± 1.18

CFBP 8475^T

34.3 ± 0.64

23.1 ± 0.35

11.3 ± 0.21

10.3 ± 0.18

11.1 ± 0.41

8.2 ± 0.16

14.8 ± 1.87

21.1 ± 1.41

SCC3193

11.2 ± 1.21

23.2 ± 0.83

6.7 ± 0.31

0.00

10.8 ± 0.47

0.00

22.6 ± 0.98

8.1 ± 0.26

P. aeruginosa PA01

nt.

nt.

nt.

nt.

nt.

nt.

nt.

nt.

Significance code

***

**

**

**

No differences

**

***

***

**