Identification and biotechnological characterization of Lactic Acid Bacteria Isolated from White Cheese Samples
Abstract In this study, the isolation of lactic acid bacteria were carried out from approximately one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates were performed. Finally, biotechnological enzyme and bacteriocin production potentials of the isolates were determined. As a result of the analysis, a total of fourty one bacteria were isolated and seventeen of them were found to be different species. The isolates generally grew at 4–6 pH values, 0–8% NaCl and 30–40 oC. Genomic fingerprint profiles of the isolates were determined by using BOX-PCR. According to 16S rRNA sequence results, test strains belong to Lentilactobacillus kefiri, Levilactobacillus brevis, Lacticaseibacillus casei, Lacticaseibacillus paracasei, Pediococcus lolii, Staphylococcus haemolyticus, Lysnibacillus sinduriensis, P. parvulus, Lactiplantibacillus paraplantarum, Staphylococcus hominis, Lactiplantibacillus plantarum, Enterococcus faecium, Micrococcus yunnanensis, Microbacterium paraoxydans and Micrococcus aloeverae species. Since the isolate coded MA56 is 96.41% similar to Lentilactobacillus buchneri, it is thought to be a new species. Also MA19, MA25, MA43 and MA47 were determined to have multi-enzyme production potential. MA43 was found to be the only isolate producing bacteriocin.