MOLECULAR CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BURNT SWEET CHEESE (CHHENAPODA)

The purpose of this study was to isolate and characterize lactic acid bacteria from fermented burnt sweet cheese (chhenapoda) by PCR based molecular methods for identification of the isolates, which may help to formulate the starter culture as well as in the biological preservation of foods. Both classical and PCR based molecular methods were used to identify the lactic acid bacteria isolates. A total number of 18 isolates have been recovered from chhenapoda and characterized with molecular tools. RAPD analysis was performed initially to cluster the isolates using two different primers 27F and 1492R. Species identification was based on sequence analysis of 16SrRNA gene. A single cluster of lactic acid bacteria PCR products was sequenced and subjected to BLAST. The isolate showed high similarity with Bacillus vallismortis based on nucleotide homology and phylogenetic analysis. Phylogenetic analysis was performed using software MEGA 7. The study concludes that Bacillus vallismortis can be used to formulate starter cultures for the commercial production of burnt sweet cheese (chhenapoda), in dairy industries.