ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Sumeyya Akbulut1, Mustafa Ozkan Baltaci1, Gulsah Adiguzel2 and Ahmet Adiguzel1
1Department of Molecular Biology and Genetics, Faculty of Science, Ataturk University, Erzurum, Turkey.
2Department of Food Science and Technology, Faculty of Veterinary Science, Ataturk University, Erzurum, Turkey.
Article Number: 7541 | © The Author(s). 2022
J Pure Appl Microbiol. 2022;16(4):2912-2922.
Received: 10 January 2022 | Accepted: 04 November 2022 | Published online: 01 December 2022
Issue online: December 2022

The preprint of this article can be found here


In this study, the isolation of lactic acid bacteria was carried out from one hundred white cheese samples collected from different regions of Turkey. Subsequently, phenotypic and genotypic characterization of the isolates was performed. Biochemical characteristics of the isolates were determined by API 50CHL. Furthermore, the biotechnological enzyme production potential of the isolates was screened. Genomic fingerprint profiles of the test isolates were detected by using rep-PCR (BOX-PCR), which has been used successfully in the differentiation of microorganisms at the species, subspecies, and even strain levels. The results showed that a total of forty-one bacteria were isolated and seventeen of which are found to be different species. The isolates generally grew at 4-6 pH values, 0-8% NaCl and 30-40°C. Later, isolates thought to be different species were identified by 16S rRNA gene sequence analyses. According to 16S rRNA sequence results, MA56 showed a 96.41% similarity match to Lentilactobacillus buchneri, it is thought to be a new species. In addition, MA19, MA25, MA43, and MA47 were determined to have multi-enzyme production potential. MA43 has a plantaricin gene and it showed a high antagonistic effect on Escherichia coli O157:H7 ATCC 43888 and Pseudomonas aeruginosa ATCC 9027. Inhibition zones were measured at 19 mm and 16 mm respectively.


Lactic Acid Bacteria, Bacteriocin, Molecular Characterization, Biotechnological Enzymes

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© The Author(s) 2022. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.