Identification of various Bacillus species isolated from cheese by 16S sRNA method

Screening, isolation and identification industrial enzyme producer microorganisms by conventional methods from different ecosystems is one of the main aspects of microbial biotechnology. In the identification of microorganisms, morphological and biochemical data should be supported with molecular data. The most commonly used molecular method in bacterial molecular taxonomy is 16S rRNA sequence analysis. The aim of this study was to isolate and identify the Bacillus species that has an industrial importance. Accordingly, in addition to morphological and biochemical tests, molecular identification based on 16S rRNA was used. 16S rRNA regions were amplified by PCR and sequence analysis was performed. The profile obtained as a result of the analysis was compared with the data in the gene bank. The 16S rRNA region sequence results showed 99-100% homology with the data in the gene bank. The bacteria identified in this study are determined as Bacillus amyloliquefaciens, Bacillus pumilus, Bacillus safensis, Enterococcus faecalis, Lactobacillus casei, Lactobacillus coryniformis, Lactobacillus curvatus, Lactobacillus rhamnosus and Raoultella ornithinolytica. As a result of the study, Bacillus amyloliquefaciens, Bacillus pumilus and Bacillus safensis bacterial strains were evaluated and their relationship with other bacterial species detected by phylogenetic analysis were presented.