Identification of lactobacillus bacteria isolated from traditional raw milk Motal cheese using polyphasic approach

Lactic acid bacteria, a group of non-spore forming gram-positive microorganisms, in the form of cocci or bacilli which produce lactic acid as a major product of the carbohydrate fermentation. These bacteria produce several compounds such as bacteriocins that exhibit anti bacterial activity against pathogenic and spoilage bacteria which lead to increase the safety and shelf life of food. Lactic acid bacteria especially species of the genus Lactobacillus are an indispensable part of intestinal microbiota in human and animals and were found in most probiotic products. The aim of this study was to isolate and identify the lactobacillus strains from microbiota of six samples of traditional Motal cheese. In order to achieve this objective, out of 180 strains of lactic acid bacteria from Motal cheese, 19 isolates using biochemical confirmed tests were selected as the genus of Lactobacillus, using PCR amplification of 16s rRNA gene sequences methods. Finally,Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus casei and lactobacillus buchneri were found to be 13, 4, 1 and 1 isolates respectively. Determination the potential technological and probiotic characteristics of all isolates in order to introduce their appropriate application are underway.