1Ph. D. Student of the Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2Assistant Professor of the Department of Food Science and Technology, School of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
3Associate Professor of the Department of Food Science and Engineering, Faculty of Biosystem Engineering University of Tehran, Iran.
4dMember of the Biotechnology Research Center, ShahreKord Branch, Islamic Azad University, ShahreKord, Iran.
The species of Lactobacillus are widely present in many natural environments that are important in fermented processes. Among these species some belong to the lactic acid bacteria group that are useful in fermented food. One of the species of lactobacilli group such as L. plantarum provides health benefits, but their identification is one of the main issue. In order to proceed with this project, conventional culture method and PCR primers have been employed to identify L. plantarum. According to the conventional culture method, colonies were Gram-positive and catalase-negative in the form of coccoid-rod, short, long, thin and fine. Under the PCR conditions, L. plantarum and L. brevis strains were detected in only one sample at 250C. In chemical technique, L. plantarum was separated from L. brevis in four cultures medium with 4-7% NaCl where L. brevis became inactive. The isolated L. plantarum that was used in the fermented cucumbers prevented the growth and development of pathogenic organisms.