title: Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'.
abstract: OBJECTIVE
  To identify lactic acid bacteria (LAB) present in Moroccan dairy products to establish and preserve their microbial species diversity.
  
  
  RESULTS
  Thirty-seven samples were collected from different farms. A total of 146 LAB were isolated and subjected to (GTG)(5)-PCR analysis. Comparison of the profiles with data available at the Moroccan Coordinated Collections of Micro-organisms allowed identification of 85 isolates. The remaining 61 were subjected to SDS-PAGE analysis of whole cell proteins. Comparison of the profiles with data available at the Belgian Coordinated Collections of Micro-organisms allowed identification of 43 isolates. Several of the remaining 18 isolates exhibited identical protein electrophoretic fingerprints. Therefore, eight representatives of them were subjected to partial pheS gene sequencing which allowed identification of all remaining isolates. In raw milk, six genera were found while in 'lben', three were found. This is the first report of Leuconostoc kimchii in dairy products.
  
  
  CONCLUSIONS
  LAB diversity was established using a stepwise polyphasic identification approach. It used the expertise of both research bodies involved in this study and proved to be cost-effective for the identification of all isolates.
  
  
  CONCLUSIONS
  To establish LAB diversity in Moroccan dairy products which could be a source of strains with specific properties.
authors.affiliation: Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique - CNRST, Rabat, Morocco.
authors.forename: M
authors.initials: M
authors.lastname: Ouadghiri
authors.forename: M
authors.initials: M
authors.lastname: Vancanneyt
authors.forename: P
authors.initials: P
authors.lastname: Vandamme
authors.forename: S
authors.initials: S
authors.lastname: Naser
authors.forename: D
authors.initials: D
authors.lastname: Gevers
authors.forename: K
authors.initials: K
authors.lastname: Lefebvre
authors.forename: J
authors.initials: J
authors.lastname: Swings
authors.forename: M
authors.initials: M
authors.lastname: Amar
mesh_terms: D000818:Animals; D015373:Bacterial Typing Techniques; D043302:Cultured Milk Products / Q000382:microbiology; D016172:DNA Fingerprinting; D004269:DNA, Bacterial / Q000235:genetics; D004591:Electrophoresis, Polyacrylamide Gel; D005516:Food Microbiology; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D007934:Leuconostoc / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D008892:Milk / Q000382:microbiology*; D009018:Morocco
chemical_list: D004269:DNA, Bacterial