Identification lactobacilli according to the API and PCR techniques isolated from rustic Shanklish

Abstract

The Lactobacilli are the dominant members of the microflora of several types of cheese produced by a natural starters. A total of 82 isolates of Lactobacilli were obtained from 39 samples of Shanklish collected from producing areas of different regions of Syria during 2013 and 2014.  The isolates were gram positive and catalase-negative. From these isolates, 62 isolates rods were grown at 37 ºC, from which 20 isolates (24.39 %) were identified as Lb. plantarum, 35 isolates (42.68%) were identified as Lb. paracasei, while the rest 7 isolates (8.54 %) were identified as Lb. brevis. The rest 20 isolates were grown at 45 ºC, from which 18 (21.95%) were identified as Lb. delbrueckii subsp lactis, while 2 isolates (2.44%) were identified as Lactobacillus sp. Consequently the PCR technique could be efficiently used for identifying and typing the Lactobacilli.