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ISOLATION, MOLECULAR CHARACTERIZATION, AND POPULATION ANALYSIS OF SACCHAROMYCES CEREVISIAE FROM SOURDOUGH COLLECTED FROM DIFFERENT PROVINCES

Yıl 2024, Cilt: 49 Sayı: 1, 179 - 192, 14.02.2024
https://doi.org/10.15237/gida.GD23172

Öz

It was aimed to isolate Saccharomyces cerevisiae strains from 18 traditional sourdough samples collected from 3 different provinces (Aksaray, Niğde, and Konya), and to conduct the genotypic characterization and population analyses using different DNA markers. In total, 58 of the 72 endogenous yeasts were identified as S. cerevisiae. In determining intraspecific genetic variation, SCoT 13 primer gave more useful results than iPBS and ISSR primers. As the distance between populations increased, the degree of genetic distance also increased (R = 0.74). The degree of genetic variation between populations (16%) and within populations (84%) was found to be statistically significant (P <0.001). Strains were divided into many subgroups on the UPGMA dendrogram, and according to STRUCTURE analysis, the number of significant subgroups was two (ΔK = 2). According to UPGMA and PCoA, clustering did not occur according to the regions where the strains were isolated, and random distribution was observed.

Kaynakça

  • Arıcı, M., Özülkü, G., Yıldırım, R. M., Sağdıç, O., Durak, M. Z. (2018). Biodiversity and technological properties of yeasts from Turkish sourdough. Food science and biotechnology, 27, 499-508. doi:10.1007/s10068-017-0282-0.
  • Arora, K., Ameur, H., Polo, A., Di Cagno, R., Rizzello, C. G., Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science & Technology, 108, 71-83, doi: 10.1016/ j.tifs.2020.12.008
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2020). The utility of iPBS retrotransposons markers to analyze genetic variation in yeast. International Journal of Food Microbiology, 325, 108647, doi: 10.1016/j.ijfoodmicro.2020.108647
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2022a). Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiology, 107, 104081, doi: 10.1016/j.fm.2022.104081
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2022b). Genetic diversity and population structure of Saccharomyces cerevisiae isolated from Turkish sourdough by iPBS-retrotransposons markers. Archives of Microbiology, 204(12), 693, doi: 10.1007/s00203-022-03313-x
  • Aydın, F., Günen, T. U., Kahve, H. İ., Güler, E., Özer, G., Aktepe, Y., Çakır, İ. (2023). Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough. Fermentation, 9(4), 329, doi: 10.3390/ fermentation9040329.
  • Birch, A. N., Petersen, M. A., Arneborg, N., Hansen, Å. S. (2013). Influence of commercial baker's yeasts on bread aroma profiles. Food Research International, 52(1), 160-166, doi: 10.1016/j.foodres.2013.03.011
  • Boyacı‐Gündüz, C. P., Erten, H. (2020). Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast, 37(9-10), 449-466, doi: 10.1002/yea.3500
  • Börlin, M., Claisse, O., Albertin, W., Salin, F., Legras, J. L., Masneuf-Pomarede, I. (2020). Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity. Scientific Reports, 10(1), 16214, doi: 10.1038/s41598-020-73279-7
  • Collard, B. C., Mackill, D. J. (2009). Start codon targeted (SCoT) polymorphism: a simple, novel DNA marker technique for generating gene-targeted markers in plants. Plant Molecular Biology Reporter, 27, 86-93, doi: 10.1007/s11105-008-0060-5
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56, doi: 10.1016/j.tifs.2004.02.012
  • De Vuyst, L., Harth, H., Van Kerrebroeck, S., Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology, 239, 26-34, doi: 10.1016/j.ijfoodmicro.2016.07.018
  • Drumonde-Neves, J., Franco-Duarte, R., Vieira, E., Mendes, I., Lima, T., Schuller, D., Pais, C. (2018). Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology. Food Microbiology, 74, 151-162, doi: 10.1016/ j.fm.2018.03.017
  • Earl, D. A., VonHoldt, B. M. (2012). STRUCTURE HARVESTER: a website and program for visualizing STRUCTURE output and implementing the Evanno method. Conservation Genetics Resources, 4, 359-361, doi: 10.1007/s12686-011-9548-7
  • Esteve-Zarzoso, B., Belloch, C., Uruburu, F., Querol, A. (1999). Identification of yeasts by RFLP analysis of the 5.8 S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic and evolutionary microbiology, 49(1), 329-337, doi: 10.1099/00207713-49-1-329
  • Evanno, G., Regnaut, S., Goudet, J. (2005). Detecting the number of clusters of individuals using the software STRUCTURE: a simulation study. Molecular Ecology, 14(8), 2611-2620, doi: 10.1111/j.1365-294X.2005.02553.x
  • Feschotte, C., Pritham, E. J. (2007). DNA transposons and the evolution of eukaryotic genomes. Annual Review of Genetics. 41, 331-368. doi: 10.1146/annurev.genet.40.110405.090448
  • Gallardo, G., Ruiz-Moyano, S., Hernández, A., Benito, M. J., Córdoba, M. G., Pérez-Nevado, F., Martín, A. (2014). Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham. Food Microbiology, 42, 205-211. doi: 10.1016/j.fm.2014.03.022
  • Gallego, F. J., Perez, M. A., Núñez, Y., Hidalgo, P. (2005). Comparison of RAPDs, AFLPs and SSR markers for the genetic analysis of yeast strains of Saccharomyces cerevisiae. Food Microbiology, 22(6), 561-568, doi: 10.1016/j.fm.2004.11.019
  • Gül, H., Özçelik, S., Sağdıç, O., Certel, M. (2005). Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry, 40(2), 691-697, doi: 10.1016/ j.procbio.2004.01.044
  • Huys, G., Daniel, H. M., De Vuyst, L. (2012). Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. In Handbook on sourdough biotechnology (pp. 105-154). New York, NY: Springer US. doi: 10.1007/978-1-4614-5425-0_5
  • Josepa, S., Guillamon, J. M., Cano, J. (2000). PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primers. FEMS Microbiology Letters, 193(2), 255-259, doi: 10.1111/j.1574-6968.2000.tb09433.x
  • Kahve, H. I., Akbulut, M., Coklar, H. (2022). Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam. LWT-Food Science and Technology, 154, 112823, doi: 10.1016/ j.lwt.2021.112823
  • Kahve, H. İ. (2023). In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods. Current Microbiology, 80(12), 379, doi: 10.1007/s00284-023-03505-8
  • Kalendar, R., Antonius, K., Smýkal, P., Schulman, A. H. (2010). iPBS: a universal method for DNA fingerprinting and retrotransposon isolation. Theoretical and Applied Genetics, 121, 1419-1430, doi: 10.1007/s00122-010-1398-2
  • Lampignano, V., Laverse, J., Mastromatteo, M., Del Nobile, M. A. (2013). Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content. Food Research International, 50(1), 369-376, doi: 10.1016/j.foodres.2012.10.030
  • Lhomme, E., Lattanzi, A., Dousset, X., Minervini, F., De Angelis, M., Lacaze, G., Onno, B., Gobbetti M. (2015). Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology, 215:161–170. doi: 10.1016/ j.ijfoodmicro.2015.09.015.
  • Liu, J., Li, X., Liu, Y., Xing, C., Xie, Y., Cai, G., Lu, J. (2021). Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers. Archives of Microbiology, 203, 1001-1008, doi: 10.1007/s00203-020-02091-8
  • Luan, C., Li, X., Zheng, G., Yao, J., & Wang, J. (2014). ISSR fingerprint analysis and SCAR marker of 23 strains of Saccharomyces cerevisiae. Food Science, 35, 163-167. Doi: 10.7506/spkx1002-6630-201403033.
  • Minervini, F., Di Cagno, R., Lattanzi, A., De Angelis, M., Antonielli, L., Cardinali, G., Cappelle, S., Gobbetti, M. (2012). Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: Interactions between ingredients and microbial species diversity. Applied Environmental Microbiology, 78 (4), doi: 10.1128/AEM.07721-11
  • Minervini, F., Lattanzi, A., De Angelis, M., Celano, G., Gobbetti, M. (2015). House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiology, 52, 66-76, doi: 10.1016/j.fm.2015.06.009
  • Oksanen, J., Blanchet, F.G., Friendly, M., Kindt, R., Legendre, P., McGlinn, D., Minchin, P.R., O’Hara, R.B., Simpson, G.L., Solymos, P., Henry, M., Stevens, H., Szoecs, E., Wagner, H. (2017.) Vegan: Community Ecology Package. R package version 2.4–2.2017. <https://cran.r-project.org/ web/packages/vegan/index.html>
  • Palacıoğlu, G., Alkan, M., Derviş, S., Bayraktar, H., Özer, G. (2023). Molecular phylogeny of plant pathogenic fungi based on start codon targeted (SCoT) polymorphism. Molecular Biology Reports, 1-9, doi: 10.1007/s11033-023-08735-4
  • Pathania, N., Kanwar, S. S., Jhang, T., Koundal, K. R., Sharma, T. R. (2010). Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World Journal of Microbiology and Biotechnology, 26(9), 1539-1547, doi: 10.1007/s11274-010-0329-3
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FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ

Yıl 2024, Cilt: 49 Sayı: 1, 179 - 192, 14.02.2024
https://doi.org/10.15237/gida.GD23172

Öz

Bu çalışmada 3 farklı ilden (Aksaray, Niğde ve Konya) toplanan 18 adet geleneksel ekşi hamur örneğinden Saccharomyces cerevisiae suşlarının izolasyonu, farklı DNA markörleri ile genotipik karakterizasyonu ve popülasyon analizlerinin gerçekleştirilmesi amaçlanmıştır. İzole edilen 72 adet endojen mayanın 58 tanesi S. cerevisiae olarak tanımlanmıştır. Tür içi genetik varyasyonun belirlenmesinde SCoT 13 primeri, iPBS ve ISSR primerlerine göre daha faydalı sonuçlar vermiştir. Popülasyonlar arasındaki mesafe arttıkça genetik uzaklık dereceleri de artış göstermiştir (R=0.74). Popülasyonlar arası (%16) ve popülasyonlar içindeki (%84) genetik varyasyon dereceleri istatistiki olarak önemli bulunmuştur (P < 0.001). UPGMA dendrogramı üzerinde suşlar birçok alt gruba ayrılmış olup STRUCTURE analizine göre anlamlı alt grup sayısı iki çıkmıştır (ΔK=2). UPGMA ve PCoA'ya göre kümelenme suşların izole edildiği bölgelere göre gerçekleşmemiş olup rastgele dağılım gözlemlenmiştir.

Kaynakça

  • Arıcı, M., Özülkü, G., Yıldırım, R. M., Sağdıç, O., Durak, M. Z. (2018). Biodiversity and technological properties of yeasts from Turkish sourdough. Food science and biotechnology, 27, 499-508. doi:10.1007/s10068-017-0282-0.
  • Arora, K., Ameur, H., Polo, A., Di Cagno, R., Rizzello, C. G., Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science & Technology, 108, 71-83, doi: 10.1016/ j.tifs.2020.12.008
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2020). The utility of iPBS retrotransposons markers to analyze genetic variation in yeast. International Journal of Food Microbiology, 325, 108647, doi: 10.1016/j.ijfoodmicro.2020.108647
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2022a). Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiology, 107, 104081, doi: 10.1016/j.fm.2022.104081
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2022b). Genetic diversity and population structure of Saccharomyces cerevisiae isolated from Turkish sourdough by iPBS-retrotransposons markers. Archives of Microbiology, 204(12), 693, doi: 10.1007/s00203-022-03313-x
  • Aydın, F., Günen, T. U., Kahve, H. İ., Güler, E., Özer, G., Aktepe, Y., Çakır, İ. (2023). Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough. Fermentation, 9(4), 329, doi: 10.3390/ fermentation9040329.
  • Birch, A. N., Petersen, M. A., Arneborg, N., Hansen, Å. S. (2013). Influence of commercial baker's yeasts on bread aroma profiles. Food Research International, 52(1), 160-166, doi: 10.1016/j.foodres.2013.03.011
  • Boyacı‐Gündüz, C. P., Erten, H. (2020). Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast, 37(9-10), 449-466, doi: 10.1002/yea.3500
  • Börlin, M., Claisse, O., Albertin, W., Salin, F., Legras, J. L., Masneuf-Pomarede, I. (2020). Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity. Scientific Reports, 10(1), 16214, doi: 10.1038/s41598-020-73279-7
  • Collard, B. C., Mackill, D. J. (2009). Start codon targeted (SCoT) polymorphism: a simple, novel DNA marker technique for generating gene-targeted markers in plants. Plant Molecular Biology Reporter, 27, 86-93, doi: 10.1007/s11105-008-0060-5
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3), 43-56, doi: 10.1016/j.tifs.2004.02.012
  • De Vuyst, L., Harth, H., Van Kerrebroeck, S., Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology, 239, 26-34, doi: 10.1016/j.ijfoodmicro.2016.07.018
  • Drumonde-Neves, J., Franco-Duarte, R., Vieira, E., Mendes, I., Lima, T., Schuller, D., Pais, C. (2018). Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology. Food Microbiology, 74, 151-162, doi: 10.1016/ j.fm.2018.03.017
  • Earl, D. A., VonHoldt, B. M. (2012). STRUCTURE HARVESTER: a website and program for visualizing STRUCTURE output and implementing the Evanno method. Conservation Genetics Resources, 4, 359-361, doi: 10.1007/s12686-011-9548-7
  • Esteve-Zarzoso, B., Belloch, C., Uruburu, F., Querol, A. (1999). Identification of yeasts by RFLP analysis of the 5.8 S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic and evolutionary microbiology, 49(1), 329-337, doi: 10.1099/00207713-49-1-329
  • Evanno, G., Regnaut, S., Goudet, J. (2005). Detecting the number of clusters of individuals using the software STRUCTURE: a simulation study. Molecular Ecology, 14(8), 2611-2620, doi: 10.1111/j.1365-294X.2005.02553.x
  • Feschotte, C., Pritham, E. J. (2007). DNA transposons and the evolution of eukaryotic genomes. Annual Review of Genetics. 41, 331-368. doi: 10.1146/annurev.genet.40.110405.090448
  • Gallardo, G., Ruiz-Moyano, S., Hernández, A., Benito, M. J., Córdoba, M. G., Pérez-Nevado, F., Martín, A. (2014). Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham. Food Microbiology, 42, 205-211. doi: 10.1016/j.fm.2014.03.022
  • Gallego, F. J., Perez, M. A., Núñez, Y., Hidalgo, P. (2005). Comparison of RAPDs, AFLPs and SSR markers for the genetic analysis of yeast strains of Saccharomyces cerevisiae. Food Microbiology, 22(6), 561-568, doi: 10.1016/j.fm.2004.11.019
  • Gül, H., Özçelik, S., Sağdıç, O., Certel, M. (2005). Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry, 40(2), 691-697, doi: 10.1016/ j.procbio.2004.01.044
  • Huys, G., Daniel, H. M., De Vuyst, L. (2012). Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. In Handbook on sourdough biotechnology (pp. 105-154). New York, NY: Springer US. doi: 10.1007/978-1-4614-5425-0_5
  • Josepa, S., Guillamon, J. M., Cano, J. (2000). PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primers. FEMS Microbiology Letters, 193(2), 255-259, doi: 10.1111/j.1574-6968.2000.tb09433.x
  • Kahve, H. I., Akbulut, M., Coklar, H. (2022). Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam. LWT-Food Science and Technology, 154, 112823, doi: 10.1016/ j.lwt.2021.112823
  • Kahve, H. İ. (2023). In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods. Current Microbiology, 80(12), 379, doi: 10.1007/s00284-023-03505-8
  • Kalendar, R., Antonius, K., Smýkal, P., Schulman, A. H. (2010). iPBS: a universal method for DNA fingerprinting and retrotransposon isolation. Theoretical and Applied Genetics, 121, 1419-1430, doi: 10.1007/s00122-010-1398-2
  • Lampignano, V., Laverse, J., Mastromatteo, M., Del Nobile, M. A. (2013). Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content. Food Research International, 50(1), 369-376, doi: 10.1016/j.foodres.2012.10.030
  • Lhomme, E., Lattanzi, A., Dousset, X., Minervini, F., De Angelis, M., Lacaze, G., Onno, B., Gobbetti M. (2015). Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology, 215:161–170. doi: 10.1016/ j.ijfoodmicro.2015.09.015.
  • Liu, J., Li, X., Liu, Y., Xing, C., Xie, Y., Cai, G., Lu, J. (2021). Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers. Archives of Microbiology, 203, 1001-1008, doi: 10.1007/s00203-020-02091-8
  • Luan, C., Li, X., Zheng, G., Yao, J., & Wang, J. (2014). ISSR fingerprint analysis and SCAR marker of 23 strains of Saccharomyces cerevisiae. Food Science, 35, 163-167. Doi: 10.7506/spkx1002-6630-201403033.
  • Minervini, F., Di Cagno, R., Lattanzi, A., De Angelis, M., Antonielli, L., Cardinali, G., Cappelle, S., Gobbetti, M. (2012). Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: Interactions between ingredients and microbial species diversity. Applied Environmental Microbiology, 78 (4), doi: 10.1128/AEM.07721-11
  • Minervini, F., Lattanzi, A., De Angelis, M., Celano, G., Gobbetti, M. (2015). House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiology, 52, 66-76, doi: 10.1016/j.fm.2015.06.009
  • Oksanen, J., Blanchet, F.G., Friendly, M., Kindt, R., Legendre, P., McGlinn, D., Minchin, P.R., O’Hara, R.B., Simpson, G.L., Solymos, P., Henry, M., Stevens, H., Szoecs, E., Wagner, H. (2017.) Vegan: Community Ecology Package. R package version 2.4–2.2017. <https://cran.r-project.org/ web/packages/vegan/index.html>
  • Palacıoğlu, G., Alkan, M., Derviş, S., Bayraktar, H., Özer, G. (2023). Molecular phylogeny of plant pathogenic fungi based on start codon targeted (SCoT) polymorphism. Molecular Biology Reports, 1-9, doi: 10.1007/s11033-023-08735-4
  • Pathania, N., Kanwar, S. S., Jhang, T., Koundal, K. R., Sharma, T. R. (2010). Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World Journal of Microbiology and Biotechnology, 26(9), 1539-1547, doi: 10.1007/s11274-010-0329-3
  • Peakall, R. Smouse, P.E. (2012). GenAlEx 6.5: genetic analysis in Excel. Population genetic software for teaching and research-an update, Bioinformatics, 28, 2537-2539, doi: 10.1111/j.1471-8286.2005.01155.x
  • Perricone, M., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (2014). Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiology, 38, 26-35, doi: 10.1016/j.fm.2013.08.006.
  • Prevost, A., Wilkinson, M. J. (1999). A new system of comparing PCR primers applied to ISSR fingerprinting of potato cultivars. Theoretical and Applied Genetics, 98, 107-112, doi: 10.1007/s001220051046
  • Pritchard, J. K., Stephens, M., Donnelly, P. (2000). Inference of population structure using multilocus genotype data. Genetics, 155(2), 945-959, doi: 10.1093/genetics/155.2.945
  • R Studio Team. (2020). RStudio: integrated development for R. RStudio, PBC, Boston, MA URL http://www.rstudio.com/
  • Roldan-Ruiz, I., Dendauw, J., Van Bockstaele, E., Depicker, A., De Loose, M. (2000). AFLP markers reveal high polymorphic rates in ryegrasses (Lolium spp.). Molecular Breeding, 6, 125-134, doi: 10.1023/A:1009680614564
  • Tello, J., Cordero‐Bueso, G., Aporta, I., Cabellos, J. M., Arroyo, T. (2012). Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts. Journal of Applied Microbiology, 112(2), 302-315, doi: 10.1111/j.1365-2672.2011.05202.x
  • Tikendra, L., Potshangbam, A. M., Dey, A., Devi, T. R., Sahoo, M. R., & Nongdam, P. (2021). RAPD, ISSR, and SCoT markers based genetic stability assessment of micropropagated Dendrobium fimbriatum Lindl. var. oculatum Hk. f.-an important endangered orchid. Physiology and Molecular Biology of Plants, 27, 341-357, doi: 10.1007/s12298-021-00939-x
  • Vernocchi, P., Valmorri, S., Gatto, V., Torriani, S., Gianotti, A., Suzzi, G., Gardini, F. (2004). A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation. Food Research International, 37 (5), 469–476, doi: 10.1016/j.foodres.2004.01.004
  • Vrancken, G., De Vuyst, L., Van der Meulen, R., Huys, G., Vandamme, P., Daniel, H.-M. (2010). Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Research, 10, 471–481, doi: 10.1111/j.1567-1364.2010.00621.x
  • Yağmur, G., Tanguler, H., Leventdurur, S., Bağder-Elmacı, Simel, Turhan, E., Francesca, N., Erten, H. (2016). Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields. Polish Journal of Food and Nutrition Sciences, 66(2), doi: 10.1515/pjfns-2015-0041
  • Yang, H., Liu, T., Zhang, G., He, G. (2020). Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough. LWT-Food Science and Technology, 124, 109195, doi: 10.1016/j.lwt.2020.109195
  • Yeh, F. C. (1999). POPGENE (version 1.3. 1). Microsoft window-bases freeware for population genetic analysis. http://www. ualberta. ca/~ fyeh/.
  • Yeken, M. Z., Emiralioğlu, O., Çiftçi, V., Bayraktar, H., Palacioğlu, G., Özer, G. (2022). Analysis of genetic diversity among common bean germplasm by start codon targeted (SCoT) markers. Molecular Biology Reports, 49(5), 3839-3847, doi: 10.1007/s11033-022-07229-z
  • Zhang, J., Liu, W., Sun, Z., Bao, Q., Wang, F., Yu, J., Chen, W., Zhang, H. (2011). Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China. Food Control. 22:767–774. doi: 10.1016/j.foodcont.2010.11.012.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mikrobiyolojisi
Bölüm Makaleler
Yazarlar

Nilgün Koçak 0000-0002-2136-786X

Mustafa Ardıç 0000-0002-4193-1990

Yayımlanma Tarihi 14 Şubat 2024
Gönderilme Tarihi 9 Kasım 2023
Kabul Tarihi 1 Şubat 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 1

Kaynak Göster

APA Koçak, N., & Ardıç, M. (2024). FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ. Gıda, 49(1), 179-192. https://doi.org/10.15237/gida.GD23172
AMA Koçak N, Ardıç M. FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ. GIDA. Şubat 2024;49(1):179-192. doi:10.15237/gida.GD23172
Chicago Koçak, Nilgün, ve Mustafa Ardıç. “FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ”. Gıda 49, sy. 1 (Şubat 2024): 179-92. https://doi.org/10.15237/gida.GD23172.
EndNote Koçak N, Ardıç M (01 Şubat 2024) FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ. Gıda 49 1 179–192.
IEEE N. Koçak ve M. Ardıç, “FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ”, GIDA, c. 49, sy. 1, ss. 179–192, 2024, doi: 10.15237/gida.GD23172.
ISNAD Koçak, Nilgün - Ardıç, Mustafa. “FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ”. Gıda 49/1 (Şubat 2024), 179-192. https://doi.org/10.15237/gida.GD23172.
JAMA Koçak N, Ardıç M. FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ. GIDA. 2024;49:179–192.
MLA Koçak, Nilgün ve Mustafa Ardıç. “FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ”. Gıda, c. 49, sy. 1, 2024, ss. 179-92, doi:10.15237/gida.GD23172.
Vancouver Koçak N, Ardıç M. FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ. GIDA. 2024;49(1):179-92.

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