Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Virgil VRĂJMAȘU, Camelia Filofteia DIGUȚĂ, Florentina MATEI

For a better understanding of microbial processes and dynamics of microbial population in fermented food is essential the taxonomical definition of their content. It is difficult to estimate true microbial diversity due to inability to cultivate most of the viable bacteria or to evaluate stressed cells. The most appropriate approach it seems to be the integration of phenotypic and genotyping data, while the molecular methods alone are not enough to establish distinct boundaries among phyllogenetically related species. It is important for identification of microbial strains to connect physiological, morphological and biochemical features as well as the aspects of its genetic profile. The most common genotypic and phenotypic methods are reviewed in this paper, highlighting on the suitable techniques which can be used to differentiate among microbial strains.

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