ISOLATION, MOLECULAR DETECTION AND CRISPR ANALYSIS OF LACTOBACILLUS PLANTARUM SPECIES
Project no. 580 · Status: Kapanmış · 2016
Summary
Table olives are one of the main fermented foods in the world. Lactic acid bacteria(LAB) have a major role in fermentation of table olives. Other types of bacteria in table olives are growing slower than the rapidly growing LAB, which is less affected by lactic acid. Thus, when the fermentation is over, the LAB is dominated. Today, the consumption of fermented foods is encouraged due to their health benefits, nutritional values, sensorial properties and functionality. These properties have been studied for some foods such as yogurt and fermented milk. However, it needs to be developed on vegetable fermentation. The struggle for the coming years should be the development of this research area and the design of new functional foods. In this context, rapid identification of microorganisms involved in vegetable fermentations will facilitate the future studies. In this study, 40 Lactobacillus sp. isolates were obtained from 60 different house type brine olives taken from İzmir and Aydın. Cultural methods and Real-Time PCR were used for the isolation and identification of Lactobacillus sp., respectively. To identify Lactobacillus sp. and L.plantarum, probes and primers targeting the rRNA intergenic spacer region were analyzed based on duplex 5 'nuclease activity. In conclusion, this study demonstrates that the Taqman probe technique with Real-time PCR can be applied as a fast and reproducible method for the detection of Lactobacillus genus and other mulpesent microorganisms.