showed strong fermenta- tion and produced gas at 44℃ within 2 days
of incubation. However, according to the morphological tests, five strains (TW1-2, TW1-3, TW3-3, TW3-4 and TG2-1)
seemed to have similar characteristics. As a consequence, strain TW1- 3, which exhibited the strongest fermentation activity of the same group, and TB2-1