Classification of Citrate Fermenting Lactobacilli Isolated from Lamb Stomach, Sheep Milk and Pecorino Romano Cheese

Abstract

Three hundred and thirty strains of citrate-fermenting lactobacilli were isolated from lamb stomach, lamb rennet paste, sheep milk and Pecorino Romano cheese.

Fifty-two representative strains belonging to four physiological groups were checked for their genetic relationship using the DNA-DNA hybridization test. Most of the hetero-fermentative strains, isolated from lamb stomach and lamb rennet paste belonged to Lactobacillus reuteri, while the others were found to be related to L. fermentum. The homofermentative citrate-fermenting lactobacilli, isolated mainly from Pecorino Romano cheese, shared high levels of genetic homology with L. plantarum. Only one strain was found to be similar to L. casei.