Characterization of lactic acid bacteria from Turkish Pastirma

A total of 92 lactic acid bacteria (LAB) isolated from Turkish Pastırma (a salted and dry-cured meat product) were identified by means of phenotypic characteristics. Of these, 45 exhibited a different phenotypic characteristic selected as representative and identified by automated ribotyping. The phenotypic characterization of predominant LAB isolated from the traditional manufactured Pastırma was based on general morphology, physiological tests and API system. The genotypic characterization of LAB was determined with automated Eco RI ribotyping. Identification made according to phenotypic and biochemical characteristics shows the isolates were LAB and that nine different bacterial groups could be distinguished. Lactobacillus plantarum was the main species detected. In addition, Lactobacillus sakei, Enterococcus faecium and Pediococcus acidilactici species were obtained by automated ribotyping. A few strains were phenotypically misidentified as Lactobacillus fermentum or L. pentosus , while the phenotypic characteristics were resolved in L. sakei and Weissella confusa by ribotyping. Ribotyping shows a good correlation with phenotypic methods except 4 clusters.