Isolation and molecular identification of Lactobacillus plantarum bacteria from traditional dairy products

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2024 | Volume:11 | Issue:2 Page(s): 37-53

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Title

Isolation and molecular identification of Lactobacillus plantarum bacteria from traditional dairy products

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Keywords

Lactic acid bacteria

Lactobacillus plantarum

Dairy products

Molecular identification

Biochemical tests.

Abstract

Lactobacillus plantarum is an important bacterium in the food industry recognized as a useful and practical strain. The advantages of lactic acid bacteria, including Lactobacillus species, are their potential probiotic properties and their ability to induce immune responses. This study investigated the isolation and identification of Lactobacillus plantarum from dairy products. Forty samples of traditional dairy products were collected from different regions of the Fars province. The samples were cultured on MRS agar media and their colony morphology and shape were investigated. Then, Gram staining and biochemical tests such as catalase, oxidase, sugar fermentation, and citrate utilization were performed to identify the biochemical characteristics of Lactobacillus species. Finally, using molecular methods such as polymerase chain reaction (PCR) targeting the 16S rRNA gene and sequencing the desired sequence, the genetic identification of Lactobacillus species was performed. Using diagnostic and biochemical methods, 11 Lactobacillus isolates were successfully isolated, and after polymerase chain reaction and sequencing, 4 isolates were confirmed as Lactobacillus plantarum. All 4 isolates were Gram-positive, catalase-negative, oxidase-negative, and citrate-negative, and they fermented glucose, mannose, sucrose, and sorbitol. The final diagnosis of this bacterium was confirmed by molecular identification and sequencing of the 16S rRNA gene. The results indicate the presence of Lactobacillus plantarum in dairy products and it is possible to isolate this important species from dairy products by examining the shape, biochemical and molecular methods. Furthermore, the use of the methods employed in this study as diagnostic indicators enables isolation of Lactobacillus plantarum.

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