Taxonomic characterization of Lactobacillus delbrueckii subsp. bulgaricus isolates from a Cameroonian zebu's fermented raw milk

Abstract

Atypical thermophilic homofermentative lactobacilli were isolated as one of the major microflora from Pindidam, an indigenous Cameroonian zebu's fermented raw milk. On the basis of their physiological characteristics, obtained isolates constituted a homogeneous group belonging to the species Lactobacillus delbrueckii. Nevertheless, their carbohydrate fermentation pattern was unusual and their identification to one of two subspecies Lact. delbrueckii subsp. bulgaricus (Lact. d. bulgaricus) or Lact. delbrueckii subsp. lactis (Lact. d. lactis) was rendered difficult. DNA‐DNA hybridization confirmed that they belonged to the species Lact. delbrueckii and the electrophoretic mobility of the D‐(—)‐lactate dehydrogenase (LDH) furthermore precisely assigned them to Lact. d. bulgaricus. Whole‐cell protein profiles were only able to weakly discriminate between these wild isolates and type strains of the species Lact. delbrueckii. The isolates from Pindidam were well adapted to their specific environmental conditions and demonstrated both high growth rates and ability to support elevated acidic levels in fermented milk.