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?:abstract
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New strains of lactic acid bacteria (LAB) were isolated from different traditional dairy products. Six new strains named Lactobacillus delbrueckii strain A01, Lactobacillus delbrueckii subsp. bulgaricus strain D01, Lactobacillus delbrueckii subsp. bulgaricus strain E01, Lactococcus lactis strain G01, Lactobacillus delbrueckii strain C01, and Lactobacillus delbrueckii subsp. bulgaricus strain F01 were identified using 16S rDNA sequencing, morphological and biochemical traits. All strains have been registered in the National Center for Biotechnology Information (NCBI) with accession numbers MN611241.1, MN611300.1, MN611301.1, MN611303.1, MN611241.1, and MN611299.1, respectively. Having found ε-Poly-L-Lysine (ε-PL) in all strains isolated, Lactobacillus delbrueckii strain A01 was identified as an active producer of ε-Poly-L-Lysine (ε-PL). The one-factor-at-a-time method and central composite design were applied to optimize ε-Poly-L-Lysine (ε-PL). A predicted 200 ppm of ε-PL was obtained in the medium containing the lowest level of glucose, 25 g/l, and yeast extract, 6 g/l.
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