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Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese
Author(s) -
Hassanzadazar Hassan,
Mardani Karim,
Yousefi Mohammad,
Ehsani Ali
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12396
Subject(s) - biology , genotyping , lactobacillus brevis , genotype , 16s ribosomal rna , lactic acid , bacteria , enterococcus faecium , restriction fragment length polymorphism , microbiology and biotechnology , lactobacillus plantarum , polymerase chain reaction , lactobacillus , food science , gene , genetics
This study was undertaken in order to phenotype and genotype wild‐type lactic acid bacteria isolated from Koopeh cheese of West Azerbaijan. Lactic acid bacteria ( LAB ) isolates were identified by polymerase chain reaction ( PCR ) and restriction fragment length polymorphism ( RFLP ) and confirmed by phylogenetic analysis. Genotyping based on phylogenetic analysis of 16s rDNA gene revealed that LAB isolated from Koopeh cheese were mostly Lactobacillus plantarum as well as other species including Lactobacillus brevis , Entrococcus faecium and Enterococcus durans . It was concluded that a combined phenotypic and genotypic method could be used as a reliable technique for the identification and differentiation of LAB from dairy products.