Molecular identification and characterization of halo-tolerant lactic acid bacteria isolated from soft pickled 'Domiati' cheese

Thirty five halo-tolerant lactic acid bacterial strains were isolated from the soft-pickled cheese of Domiati type on MRS agar medium containing 10 % salt. Random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) with an M 13 primer was used to investigate the genetic diversity of the isolated strains. Results of cluster analyses of RAPD-PCR patterns indicated five clusters of the halo-tolerant organisms that could be distinguished. Sugar fermentation patterns were recorded for representative strains of each cluster. Additionally, sequence comparison of partial 16S rDNA gene sequences was used to clarify their phylogenetic position. Organisms of cluster 1 (3 strains) were identified as members of the Enterococcus faecium group. Cluster 2 and 5 were alloted to Weissella paramesenteroides (19 strains), Cluster 3 and 4 consisted of Lactobacillus fermentum (3 strains) and Lactobacillus plantarum (10 strains), respectively. This study revealed RAPD-PCR as a reliable tool for the fast evaluation of the microbial diversity of foodborne bacteria.