Isolation of Lactobacillus plantarum from Naturally Pickles and Their Isolation and Identification

Abstract

Lactobacillus plantarum species isolated from naturally prepared pickles samples. Isolates were identified using both chemical and molecular methods. Chemical identification was made by gram staining, colony morphology and catalase test. Molecular identification was made by Polymerase Chain Reaction method using different Lactic acid bacteria for specialized primers. For the rec A gene region of L. plantarum 318 bp fragments were amplified. Twenty-two L. plantarum isolates were obtained at the end of the isolation and identification. Isolated samples are stored in order to determine starter culture possibilities and genetic contents.