Volume 7, Issue 26 (4-2017)                   NCMBJ 2017, 7(26): 111-118 | Back to browse issues page

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Kafili T, Alinesaii M. Identification and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Taleshi Cheese . NCMBJ 2017; 7 (26) :111-118
URL: http://ncmbjpiau.ir/article-1-956-en.html
Identification and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Taleshi Cheese
Tiva Kafili , Mohsen Alinesaii
Department of food science and engineering, Islamic Azad University, Buinzahra Branch, Buinzahra, Iran , tivkafil@ut.ac.ir
Abstract:   (6471 Views)
Background: The development of molecular methods such as RAPD-PCR and 16SrRNA sequencing has facilitated the identification and evaluation of microbial diversity of complex microbial environment like fermented food. The aim of this study is identifying and genotyping of different lactic acid bacteria genius and species involved in maturation of traditional Taleshi Cheese. Methods: About 54 wild isolates on MRS and M17 mediums were selected and analyzed by culture dependent RAPD-PCR technique. Gel patterns derived by randomly designed M13 and D8635 primers clustered based on Pearson product moment correlation coefficient and UPGMA via MVSP software. 16SrRNA sequencing has been used for species identification. Results The results revealed dominate non-starter lactic acid bacteria among isolates belonged to Lactobacillus genus including paraplantarum, curvatus, Sakei, paracase species following by Streptococcus gallolyticus and Enterococcus faecalis/Enterococcus faecium. Conclusion: The results showed that RAPD-PCR and 16SrRNA sequencing were useful and rapid tools for grouping, strain discrimination and identification of lactic acid bacteria. Also, obtained 26 different genotypes represented a wide genetic diversity in this type of traditional cheese.
Keywords: Lactic acid bacteria, RAPD-PCR, Taleshi cheese, traditional cheese, Genetic diversity
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Type of Study: Research Article | Subject: Genetics
Received: 2017/06/12 | Accepted: 2017/06/12 | Published: 2017/06/12
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