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Lactobacilli , as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl and bacteriocin, which inhibit the growth of pathogenic bacteria and increase shelf life of food. The aim of this study was to identify the  Lactobacillus  spp. isolated from Iranian raw milk Motal cheese and to detect the presence of bacteriocin genes in the isolated  Lactobacillus  strains exhibiting antimicrobial activity. For this purpose, 6 Motal cheese samples from Dasht-e-Moghan region, Iran, were subjected to microbial characterization. Nineteen  Lactobacillus  spp. were isolated and subsequently identified based on biochemical and molecular methods. According to the sequencing of isolates,  Lactobacillus  spp. consisted primarily of  Lactobacillus brevis ,  Lactobacillus plantarum ,  Lactobacillus casei  and  Lactobacillus buchneri . The identified isolates were then evaluated for antimicrobial activity against  Escherichia coli  ATCC 25922,  Listeria innocua  ATCC 33090 and  Staphylococcus aureus  ATCC 25923. The results of PCR analysis using specific primers of genes encoding Bacteriocin, revealed the presence of Plantaricin A and Plantaricin EF in all  Lactobacillus plantarum  isolates and Brevicin 174A in 5 of  Lactobacillus brevis  isolates, whereas the gene encoding Pediocin PA-1 was not observed in any of examined isolates. It is therefore concluded that bacteriocinogenic isolates could be recommended as suitable candidates to be used as starter, adjunct-starter or antimicrobial agents for production of fermented and non-fermented products.

The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes