Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

In this study, the isolation of lactic acid bacteria was carried out from one hundred white cheese samples collected different regions Turkey. Subsequently, phenotypic and genotypic characterization isolates performed. Biochemical characteristics were determined by API 50CHL. Furthermore, biotechnological enzyme production potential screened. Genomic fingerprint profiles test detected using rep-PCR (BOX-PCR), which has been used successfully in differentiation microorganisms at species, subspecies, even strain levels. The results showed that a total forty-one isolated seventeen are found to be species. generally grew 4-6 pH values, 0-8% NaCl 30-40°C. Later, thought species identified 16S rRNA gene sequence analyses. According results, MA56 96.41% similarity match Lentilactobacillus buchneri, it is new addition, MA19, MA25, MA43, MA47 have multi-enzyme potential. MA43 plantaricin high antagonistic effect on Escherichia coli O157:H7 ATCC 43888 Pseudomonas aeruginosa 9027. Inhibition zones measured 19 mm 16 respectively.