Identification of Lactobacillus strains from Turkish-style dry fermented sausages

A total of 31 strains of facultatively anaerobic, non-motile, Gram-positive, rod-shaped bacteria were isolated from different Turkish dry sausage (soudjouk) samples. They were determined as belonging to the genus Lactobacillus and subjected to a taxonomic study. The strains were divided into seven g...

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Bibliographic Details
Published in:Food science & technology 1995, Vol.28 (1), p.139-144
Main Authors: Gürakan, G.C., Bozoglu, T.F., Weiss, N.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Summary:A total of 31 strains of facultatively anaerobic, non-motile, Gram-positive, rod-shaped bacteria were isolated from different Turkish dry sausage (soudjouk) samples. They were determined as belonging to the genus Lactobacillus and subjected to a taxonomic study. The strains were divided into seven groups based on sugar fermentation pattern and other physiological and morphological characteristics. A variety of biochemical and genetic characteristics were also examined for species differentiation of these isolates. They were identified as Lactobacillus sake. L. curvatus, L. alimentarius, L. plantarum, and L. brevis. Strains of L. sake were distinguished from L. curvatus by DNA-DNA hybridization studies. Atypical Lactobacillus strains and coccus-shaped organisms responsible for fermentation processes were not found in the samples tested. Every soudjouk sample showed differences in the most predominant Lactobacillus species.
ISSN:0023-6438
1096-1127
DOI:10.1016/S0023-6438(95)80026-3