Identification of Lactobacillus from koumiss by conventional and molecular methods

Lactobacilli are considered to be one of the most important potential probiotics in the dairy industry. Twelve strains of Lactobacillus were isolated from home-made koumiss samples, a traditionally fermented mare milk in China. The isolates were identified based on physiological and biochemical characteristics and analysis of 16S RNA sequences. They were proven to be Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus plantarum. The results demonstrated that both methods were essential to identify an isolate accurately.