Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods

Subject Areas : food microbiology

Z. Nilchian ¹ , E. Rahimi ² , S.H. Razavi ³ , M. Momeni Shahraki ⁴

1 - Ph. D. Student of the Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
3 - Associate Professor of the Department of Food Science and Engineering, Faculty of Biosystem Engineering University of Tehran, Iran.
4 - dMember of the Biotechnology Research Center, ShahreKord Branch, Islamic Azad University, ShahreKord, Iran.

Received: 2013-12-19 Accepted : 2014-04-30 Published : 2016-01-01

Keywords: Biochemical Methods, Iranian Fermented Cucumbers, L. plantarum, PCR,

Abstract :

The species of Lactobacillus are widely present in many natural environments that areimportant in fermented processes. Among these species some belong to the lactic acid bacteria group that areuseful in fermented food. One of the species of lactobacilli group such as L. plantarum provides health benefits,but their identification is one of the main issue. In order to proceed with this project, conventional culturemethod and PCR primers have been employed to identify L. plantarum. According to the conventional culturemethod, colonies were Gram-positive and catalase-negative in the form of coccoid-rod, short, long, thin and fine.Under the PCR conditions, L. plantarum and L. brevis strains were detected in only one sample at 250C. Inchemical technique, L. plantarum was separated from L. brevis in four cultures medium with 4-7% NaCl whereL. brevis became inactive. The isolated L. plantarum that was used in the fermented cucumbers prevented thegrowth and development of pathogenic organisms.