Genotypic and phenotypic characterization of Lactobacillus plantarurn strains isolated from Thai fermented fruits and vegetables.

The article discusses a study that aims to characterize and distinguish the 10 isolates of lactic acid bacterium (LAB) from fermented fruits and vegetables. The researchers used fruits and vegetables including cabbage, garlic, and mango as raw materials for fermentation. Accordingly, various processes were applied including phenotypic characterization, chromosomal DNA isolation, and multilocus sequence typing (MLST) analysis. The results show three various allelic combinations on the isolates.