In this study, novel S. thermophilus strains were aimed to be
isolated from artisanal yoghurts produced by Yuruk people along
Taurus Mountains. Species-specific PCR (Giraffa & Rossetti, 2005;
Lick, Keller, Bockelmann, & Heler, 1995) was used for taxonomic
identification of S. thermophilus isolates. Fingerprinting was carried
out by PFGE to investigate the genotypic diversity at the strain level.
Phenotypic characterization indicated even more heterogeneity in
the same homology groups and revealed atypical phenotypes.
Furthermore, the isolates were evaluated for their technological
performances such as milk acidification and proteolysis to be used
as yoghurt starter bacteria.