IDENTIFICATION OF LACTOBACILLUS STRAINS FROM TURKISH-STYLE DRY FERMENTED SAUSAGES

A total of 31 strains of facultatively anaerobic, non-motile, Gram-pos itive, rod-shaped bacteria were isolated from different Turkish dry sa usage (soudjouk) samples. They were determined as belonging to the gen us Lactobacillus and subjected to a taxonomic study. The strains were divided into seven groups based on sugar fermentation pattern and othe r physiological and morphological characteristics. A variety of bioche mical and genetic characteristics were also examined for species diffe rentation of these isolates. They were identified as Lactobacillus sak e, L. curvatus, L. alimentarius, L. plantarum, and L. brevis. Strains of L. sake were distinguished from L. curvatus by DNA-DNA hybridizatio n studies. Atypical Lactobacillus strains and coccus-shaped organisms responsible Sor fermentation processes were not found in the samples r ested. Every soudjouk sample showed differences in the most predominan t Lactobacillus species.