Identification of lactic acid bacteria: culture-dependent and culture-independent methods

Because of their well-documented fermentative and claimed health-promoting properties, lactic acid bacteria (LAB) are one of the most important groups of bacteria to the food industry. The correct species identification of LAB is of paramount importance from the technological, ecological, and safety point of view. This paper provides an overview of phenotypic and genotypic techniques that are currently used for the culture-dependent and culture-independent identification of LAB. In particular, the direct identification potential of the culture-independent Denaturing Gradient Gel Electrophoresis (DGGE) technique is highlighted. (C) 2004 Elsevier Ltd. All rights reserved.