Molecular Characterization of Yogurt Bacteria Isolated from Beans and Lentils

Yıl 2018, Sayı: 2, 254 - 258, 19.08.2018

Mesut Cay İbrahim Halil Kılıc İsik Didem Karagoz Zeynep Koloren Bekir Siddik Kurt Sami Serhat Tonus Mehmet Ozaslan

Öz

As yogurt and similar fermented dairy products have
proved positive effects on human nutrition and health, its production and
consumption are rapidly increasing all over the world. However, efforts
continues to improve the production and quality of yogurt with various
properties using new techniques. In Turkey production of yogurt form fermented
milk is carried out using starter cultures imported from abroad. Lentil and
bean  were inoculated into milk without
UHT to obtain a first culture. Yogurt production was carried out using milk
without UHT in the first culture. Fresh pure culture was obtained from the
produced yogurt and DNA's were isolated and stored. Molecular characterization
was performed using 16s rRNA sequence analysis by  next-generation sequencing and MALDI-TOF
methods.In this study, we investigated whether or not the obtained bacteria are
good candidates to be yogurt starter cultures. This study is a preliminary
study for the researchers who will work in this field and will shed light to
the scientific community.

Anahtar Kelimeler

Lentil, Beans, Yogurt

Kaynakça

• İşleten, M., 2006. Süt kaynaklı toz bileşenlerin yağsız yoğurdun kalite kriterleri üzerine etkisi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale Lee, S.Y., Vedamuthu, E.R. and Waham, C.J. 1974. An agar medium for the differential enumeration of yogurt starter bacteria. J. or Milk, Food Tech., Vol. 37 (5); pp. 272-276. Sanger, F., Nicklen, S. and Coulson, A.R. 1977. DNA Sequencing with chainterminating inhibitors. PNAS 74(12), 5463-5467. Wahr, M.H. and Frank, J.F. 2004. Lactic Acid Bacteria, Standart methods for the examination of dairy products 17th Edition, NW, pp. 235-247, Washington.