In the current study, twenty-eight bacterial strains were isolated from home-made yogurt samples from Ağrı Province, Turkey. The bacterial strains were identified by conventional and molecular techniques. Among the twenty- eight isolates, seventeen isolates were identified according to the 16 S rDNA region and determined to belong to five different genus including Sphingomonas (8 isolates), Burkholderia (5 isolates), Lactobacillus (2 isolates), Lactococcus (1 isolate), Staphylococcus (1 isolate). In this study, the presence of Burkholderia in home-made yogurt samples were reported for the first time, whereas Sphingomonas was detected for the second time. We also investigated the carbonate (CaCO3 and MgCO3) and silicate (CaSiO3 and MgSiO3) dissolving potential of seventeen bacterial isolates. Among these seventeen bacterial isolates, fifteen bacterial isolates have CaCO3-dissolving and 10 bacterial isolates have MgCO3-dissolving potential. The silicates dissolution ability was relatively less than that of carbonates dissolving. We observed that six bacterial isolates have CaSiO3 and only two bacterial isolates have MgSiO3 dissolution abilities. In conclusion, this work clearly shows the diversity of bacteria existing in fermented cow milk samples in Ağrı Province, Turkey, which could be considered as valuable sources for lactic acid bacteria (LAB) isolation and further probiotic potential.
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