摘要：In this study, 36 lactic acid bacteria were isolated from kefir, White Pickled cheese, Kashar cheese and sucuk (a Turkish style fermented sausage). The isolated cultures were identified by biochemical tests and API 50 CH test kit. Total proteins of strains were carried on Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). 36 strains were identified as Leuconostoc cremoris (1 strain), Leu. mesenteroides (1), Lactobacillus brevis (1), Lb. casei (2), Lb. lactis (2), Lb. plantarum (2), Lb. helveticus (3), Lactococcuscremoris (3), Lac. lactis (3), Streptococcus durans (1), Strep. thermophilus (2), Pediococcus acidilactici (2), P.pentosaceus (4) and P. dextrinicus (9). Plasmid DNA profiles of lactic acid bacteria were examined and theirmolecular weights were identified. Results indicated that 21 strains carried 1–5 plasmids and their molecularweights ranged between 3.11 and 28.07 kb. Remaining 15 strains did not carry any plasmid DNA.
关键词：Lactic acid bacteria; physiological and biochemical properties; SDS-PAGE; plasmid DNA
