Molecular identification of lactobacilli isolated from traditional cheeses of Bandar Abbas city

Lactobacilli are Gram-positive, catalase-negative, non-spore forming, rod-shaped organisms. So far, more than 90 species of these bacteria have been identified. There are several strains of probiotic Lactobacilli in a wide range of human food products. Identification of these bacteria in traditional dairy products makes it possible to use them in the production of delicious industrial dairy products. The selection of reliable methods for the identification of Lactobacilli is of a particular importance. Biochemical methods are time consuming and ambiguous. Molecular methods are more appropriate and precise and can be a substitute for previous methods. The purpose of this study is the isolation of Lactobacilli from bacterial flora in Bandar Abbas traditional cheese and identification these bacteria by using PCR as an effective tool for the recognizing the isolated strains.

Fifty samples of traditional cheese were collected from Bandar Abbas and strains were obtained by phenotypic methods.16 s rRNA primers were used to identify their molecular identity. Then the PCR product was sent to Poya Gene Gostar for sequencing. Obtained sequences were blasted in NCBI GenBank.

3 strains of Lactobacillus include Lactobacillus murinus, Lactobacillus helviticus and Lactobacillus planatrum were identified.

These three strains improve the quality of dairy products in this area and can be used in products manufactured in the industry.