“…The pH tolerance of strains was tested at 60 C at different pH values by using buffered NB medium (50 mM MES, HEPES, TAPS and CAPSO) over these pH values: 5.0, 5.5, 6.0, 6.5, 7.5, 8.0, 8.5, 9.0, and 10.0. In order to study the utilization of single carbon sources, the isolates were grown statically using M162 minimal medium (Poli et al, 2006). The organic compounds tested (1%, w/v) were D-glucose, D-lactose, D-maltose, D-fructose, D-galactose, D-xylose, Dmannose, D-trehalose, glycerol, D-cellobiose, sodium acetate and sucrose.…”