Phenotypic and genotypic characterization of lactobacilli from Churpi cheeseCaractérisation phénotypique et génotypique de lactobacilles de fromage Churpi.

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Table I.

List of primers used in this study for Lactobacillus identification.

Target	Primer	Primer sequence 5′–3′	Ta (°C)	Product size (bp)	Reference
Lactobacillus genus	Genus-F	CTCAAAACTAAACAAAGTTTC	55	250	[7]
Lactobacillus genus	Genus-R	CTTGTACACACCGCCCGTCA	55	250	[7]
7F	7F	AGAGTTTGAT(C/T)(A/C)TGGCTCAG	57	700	[8, 12]
S-G-Lab-0677-R	S-G-Lab-0677-R	CACCGCTACACATGGAG	57	700	[8, 12]
L. casei	Y1	TGGCTCAGAACGAACGCTAGGCCCG	52	290	[18, 22]
L. casei	L. casei	TGCACTGAGATTCGACTTAA	52	290	[18, 22]
L. paracasei	Y1	TGGCTCAGAACGAACGCTAGGCCCG	52	290	[18, 22]
L. paracasei	L. paracasei	CACCGAGATTCAACATGG	52	290	[18, 22]
L. pentosus	16	GCTGGATCACCTCCTTTC	53	220	[5]
L. pentosus	L. pentosus	GTATTCAACTTATTAGAACG	53	220	[5]
L. plantarum	16	GCTGGATCACCTCCTTTC	53	220	[5]
L. plantarum	L. plantarum	ATGAGGTATTCAACTTATG	53	220	[5]
prtP	P6	CAACACGGCATGCATGTTGC	55	393	[11]
prtP	P7	CTGGCGTTCCCACCATTCA	55	393	[11]