Full Length Research Paper
Abstract
Lactobacillus plantarum species, one of the principal group of the facultatively heterofermentative lactobacilli (FHL) in the non-starter microbial flora isolated from most cheeses was characterized in the Lighvan cheese with 4 month ripening period. In this study, we succeeded in differentiating Lactobacillus pentosus,Lactobacillus paraplantarum and Lactobacillus plantarum by recA gene sequencing comparison. The sizes of amplicon were 318 bp for L. plantarum, 218 bp for L. pentosus and 107 bp for L. paraplantarum. Based on results obtained in this investigation using recA gene, 86% of lactobacilli isolates were classified as L. pentosus and 14% were classified as L. plantarum. Moreover, the development of the FHL in Lighvan cheese varied according to ripening time.
Key words: Lighvan cheese, Lactobacillus plantarum, polymerase chain reaction (PCR), recA gene.
Abbreviation
FHL, Facultatively heterofermentative lactobacilli; NSLAB, non starter lactic acid bacteria; FTIR, fourier transform infrared; RAPD-PCR, randomly amplified polymorphic DNA-polymerase chain reaction; AFLP, amplified fragment length polymorphism.
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