Phenotypic and Genotypic Characterization of lactic acid bacteria isolated from Turkish dry fermented sausage

Fourty-six strains of lactic acid bacteria (LAB) isolated from Turkish fermented sausages (sucuk) were identified according to their phenotypic and genotypic characterization subjected to phenotypic and genotypic identification. The phenotypic characterization of Predominant LAB isolated from the fermented Turkish dry sausages was based on general morphology, physiological tests and A PI system. The genotypic characterization of LAB was based on the repetitive elements found in the genome of Streptcococcus pneumomae (BOX-PCR). Differentiation at species, subspecies and strain level was possible for the isolates. Predominant functional LAB strains associated with the fermented Turkish dry sausages were identified as Lactobacillus plantarum, Pediococcus pentosaceus, Lactococcus lactis ssp. lactis, L. curvatus ssp. curvatus, L. brevis. L. fermentum, Weisella viridescens, L. delbrueckii ssp. delbrueckii, W. confusa, L. collinoides and Leuconostoc mesenteroides ssp. mesenteroidesl dextranicum. It can he concluded from these data that the dominant flora in sausage is Lactobacillus species and its varieties (L. plantarum).