PURPOSE Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. METHODS For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. RESULTS These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 °C compared with 15 °C and 45 °C. The isolates which grown well within the pH scale pH 4.5-6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. CONCLUSIONS All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.

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从sucuk（土耳其干发酵香肠）中分离的植物乳杆菌原生菌株的技术特性

目的 研究了从 sucuk（土耳其干发酵香肠）中分离出的五种乳杆菌菌株的遗传和技术特性。方法为进行基因型鉴定，使用菌株16S rRNA基因序列。为了确定菌株的抗菌活性，测试了七种食源性病原体。对菌株的技术特性进行了表征。结果通过16S rRNA基因序列分析，这些菌株被鉴定为植物乳杆菌，并且通过邻接法获得的系统发育树允许将这些菌株分为三个亚群。植物乳杆菌菌株对金黄色葡萄球菌、单核细胞增生李斯特菌、蜡样芽孢杆菌和藤黄微球菌菌株具有拮抗活性。使用特定引物的 PCR 测定显示所有 L. 中都存在细菌素（植物素）编码基因。植物菌株测试。这些菌株的抗微生物代谢物产生在对数期开始，并在稳定期结束时达到最高水平。关于它们的技术特性，与 15°C 和 45°C 相比，在 25°C 观察到更好的生长。在 pH 范围 pH 4.5-6.5 范围内生长良好的分离物另外在 6.5% 盐浓度下显示出良好的生长。已经发现菌株不表现出脂肪分解和蛋白水解活性，也不具有赖氨酸、鸟氨酸和精氨酸脱羧酶活性。另一方面，一个菌株显示出微弱的硝酸还原酶活性，而四个菌株从葡萄糖中产生乙偶姻。此外，所有菌株都是 DL-乳酸生产者。因此，L. 分离出的植物杆菌菌株表现出在 sucuk 和类似产品中进行发酵剂培养所需的一些生化特性。结论所有鉴定的菌株可能是发酵肉制品生产中的保护性培养物。特别是，植物乳杆菌 S51 由于不能从葡萄糖形成乙偶姻而区别于其他分离株。需要进一步的工作将植物乳杆菌菌株表征为发酵剂培养物。