Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

A total of 468 lactic acid bacteria (LAB) isolates from the interior of six traditional Pecorino Siciliano cheeses during ripening (1, 30 and 90 days) were characterized genotypically in order to assess the biodiversity within this wild microbial population. Two DNA-based technique, PCR and PFGE were used for genetic typing of isolates. Of the 468 isolates, species-specific PCR analysis showed that 79, 58, 2, 9 and 4 isolates reacted with primers for Lactobacillus paracasei, Lb. plantarum, Lb. pentosus, Lb. rhamnosus and Lb. curvatus, respectively and no isolates reacted with the Lb. casei primers. Genus-specific PCR analysis showed that 59 isolates reacted positively with the lactococcal p…