AIMS: To
identify lactic acid bacteria (LAB) present in Moroccan dairy products to
establish and preserve their microbial species diversity.
METHODS AND RESULTS: Thirty-seven
samples were collected from different farms. A total of 146 LAB were isolated
and subjected to (GTG)(5)-PCR analysis. Comparison of the profiles with data
available at the Moroccan Coordinated Collections of Micro-organisms allowed
identification of 85 isolates. The remaining 61 were subjected to SDS-PAGE
analysis of whole cell proteins. Comparison of the profiles with data available
at the Belgian Coordinated Collections of Micro-organisms allowed
identification of 43 isolates. Several of the remaining 18 isolates exhibited
identical protein electrophoretic fingerprints. Therefore, eight representatives
of them were subjected to partial pheS gene sequencing which allowed
identification of all remaining isolates. In raw milk, six genera were found
while in 'lben', three were found. This is the first report of Leuconostoc
kimchii in dairy products. CONCLUSIONS: LAB
diversity was established using a stepwise polyphasic identification approach.
It used the expertise of both research bodies involved in this study and proved
to be cost-effective for the identification of all isolates.
SIGNIFICANCE AND IMPACT OF THE STUDY: To
establish LAB diversity in Moroccan dairy products which could be a source of
strains with specific properties.