Review
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Year 2024, , 13 - 22, 30.06.2024
https://doi.org/10.38042/biotechstudies.1422918

Abstract

References

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  • Ağırman, B., Settanni, L., & Erten, H. (2021). Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Shalgam: A black carrot fermented beverage Dough (dough fermentation) Sorting-Grading. Food Chemistry, 344. https://doi: 10.1016/j.foodchem.2020.128618.
  • Akbulut, M., & Çoklar, H. (2020). Utilization of Black Grape Pomace in the Production of Shalgam Juice: Effect on the Ethyl Alcohol Levels. Journal of Halal Life Style, 2(2), 109–115.
  • Akman, K. P., Özülkü, G., Tornuk, F., & Yetim, H. (2021). Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages. LWT, 149(May), 111705.https://doi.org/10.1016/j.lwt.2021.111705.
  • Altay, F., Karbancioğlu-Güler, F., Daşkaya-Dikmen, C., & Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology, 167(1), 44–56. https://doi.org/10.1016/j.ijfoodmicro.2013.06.016.
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  • 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. https://doi: 10.1016/j.ijfoodmicro.2020.108647.
  • Baser, M., Sofu, A., Özcan, E., Korachi, M., & Ekinci, F. Y. (2012). Characterization of dominant microbial populations in shalgam juice using 16S rRNA. New Biotechnology, 29 (September),118.https://doi.org/10.1016/j.nbt.2012.08.331.
  • Bayram, M., Erdoğan, S., Esin, Y., Saraçoğlu, O., & Kaya, C. (2014). Farklı siyah havuç miktarlarının şalgam suyunun bileşimine ve duyusal özellikleri üzerine etkisi. Akademik Gıda, 12(1), 29–34 (In Turkish)
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  • Brandsma, J. B., Rustandi, N., Brinkman, J., Wolkers‐Rooijackers, J. C., Zwietering, M. H., & Smid, E. J. (2022). Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis. International Journal of Dairy Technology, 75(2), 421-430. https://doi.org/10.1111/1471-0307.12839.
  • Canbaş, A.; Fenercioglu, H. (1984). Şalgam suyu uzerine bir arastirma. Gıda (Food)., 9(5), 279–286 (In Turkish) Carraro, L., Maifreni, M., Bartolomeoli, I., Martino, M. E., Novelli, E., Frigo, F., Marino M. & Cardazzo, B. (2011). Comparison of culture-dependent and-independent methods for bacterial community monitoring during Montasio cheese manufacturing. Research in Microbiology, 162(3), 231-239.https://doi.org/10.1016/j.resmic.2011.01.002.
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  • Demir, N., Bahçeci, K. S., & Acar, J. (2006). The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation, 30(3), 352–363. https://doi.org/10.1111/j.1745-4549.2006.00070.x.
  • Dereli, U., Türkyilmaz, M., Yemiş, O., & Özkan, M. (2015). Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus Carota L.) Juice. Journal of Food Biochemistry, 39(5), 528–537. https://doi.org/10.1111/jfbc.12155.
  • Ekici H., Kadiroğlu P., & Ilgaz C. (2022). Next-generation sequencing of shalgam flavor influencing microflora. Journal of Food Processing and Preservation, 1–12. https://doi.org/10.1111/jfpp.15982.
  • Ekinci, F. Y., Baser, G. M., Özcan, E., Üstündağ, Ö. G., Korachi, M., Sofu, A., Blumberg, J. B., & Chen, C. Y. O. (2016). Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. European Food Research and Technology, 242(8), 1355–1368. https://doi.org/10.1007/s00217-016-2639-7.
  • Erginkaya, Z., & Hammes, W. P. (1992). Şalgam suyu fermentasyonu sırasında mikroorganizmaların gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma. Gıda 17(5), 311–314 (In Turkish)
  • Erginkaya, Z., & Turhan, E. Ü. (2016). Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda, 14(2), 92–97.
  • Erten, H., Tanguler, H., & Canbaş, A. (2008). A traditional Turkish lactic acid fermented beverage: Shalgam (Şalgam). Food Reviews International, 24(3), 352–359. https://doi.org/10.1080/87559120802089324.
  • Gobbetti, M., Minervini, F., Pontonio, E., Di Cagno, R. & De Angelis, M. (2016). Drivers for the establishment and composition of the sourdough lactic acid bacteria biota. Int. J. Food Microbiol. 239, 3–18. https://doi.org/10.1016/j.ijfoodmicro.2016.05.022.
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Research advances of deciphering Shalgam microbiota profile and dynamics

Year 2024, , 13 - 22, 30.06.2024
https://doi.org/10.38042/biotechstudies.1422918

Abstract

The relationship between the microbiota and their functions in the quality and characteristic flavors of the fermented foods that provide them autochthonous attributes has been remained elusive, so far. With the demand in elucidating the microbiota of the autochthonous fermented foods, the characterization of the shalgam microbiota via culture-dependent and culture-independent methods has been carried out. To shed light on shalgam microbiota harboring Lactic acid bacteria (LAB) and yeasts, microorganisms isolated from shalgam have been identified by culture-dependent methods including 16S rRNA and ITS (Internal Transcribed Spacer) gene regions sequencing, RAPD-PCR, Rep-PCR, and API CHL50. Culture-independent characterization methods such as 16S rRNA and ITS meta-barcoding sequencing were performed to pinpoint the microbial diversity within shalgam. More recently, bioinformatics and in vitro analysis of bacteria and yeast isolated from shalgam to find prospective probiotics and elucidate shalgam microbiota dynamics due to the types of salts used in shalgam production have been reported. In this review, we intend to collate the data on microorganisms identified via culture-dependent and culture-independent methods. Taken together, we presented a broad perspective on the shalgam microbiota and how future endeavors in shalgam microbiota research can move forward.

References

  • Ağırman, B., & Erten, H. (2018). The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot. Journal of Food Quality, 11. https://doi.org/10.1155/2018/3292185.
  • Ağırman, B., Settanni, L., & Erten, H. (2021). Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Shalgam: A black carrot fermented beverage Dough (dough fermentation) Sorting-Grading. Food Chemistry, 344. https://doi: 10.1016/j.foodchem.2020.128618.
  • Akbulut, M., & Çoklar, H. (2020). Utilization of Black Grape Pomace in the Production of Shalgam Juice: Effect on the Ethyl Alcohol Levels. Journal of Halal Life Style, 2(2), 109–115.
  • Akman, K. P., Özülkü, G., Tornuk, F., & Yetim, H. (2021). Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages. LWT, 149(May), 111705.https://doi.org/10.1016/j.lwt.2021.111705.
  • Altay, F., Karbancioğlu-Güler, F., Daşkaya-Dikmen, C., & Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology, 167(1), 44–56. https://doi.org/10.1016/j.ijfoodmicro.2013.06.016.
  • Arıcı, M. (2004). Microbiological and chemical properties of a drink called shalgam. (Mikrobiologische und chemische eigenschaften von Shalgam), Ernahrungs-Umschau., 51 (1), 10.
  • 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. https://doi: 10.1016/j.ijfoodmicro.2020.108647.
  • Baser, M., Sofu, A., Özcan, E., Korachi, M., & Ekinci, F. Y. (2012). Characterization of dominant microbial populations in shalgam juice using 16S rRNA. New Biotechnology, 29 (September),118.https://doi.org/10.1016/j.nbt.2012.08.331.
  • Bayram, M., Erdoğan, S., Esin, Y., Saraçoğlu, O., & Kaya, C. (2014). Farklı siyah havuç miktarlarının şalgam suyunun bileşimine ve duyusal özellikleri üzerine etkisi. Akademik Gıda, 12(1), 29–34 (In Turkish)
  • Boeke, J. D., & Devine, S. E. (1998). Yeast retrotransposons: finding a nice quiet neighborhood. Cell, 93(7), 1087-1089. https://doi.org/10.1016/S0092-8674(00)81450-6.
  • Brandsma, J. B., Rustandi, N., Brinkman, J., Wolkers‐Rooijackers, J. C., Zwietering, M. H., & Smid, E. J. (2022). Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis. International Journal of Dairy Technology, 75(2), 421-430. https://doi.org/10.1111/1471-0307.12839.
  • Canbaş, A.; Fenercioglu, H. (1984). Şalgam suyu uzerine bir arastirma. Gıda (Food)., 9(5), 279–286 (In Turkish) Carraro, L., Maifreni, M., Bartolomeoli, I., Martino, M. E., Novelli, E., Frigo, F., Marino M. & Cardazzo, B. (2011). Comparison of culture-dependent and-independent methods for bacterial community monitoring during Montasio cheese manufacturing. Research in Microbiology, 162(3), 231-239.https://doi.org/10.1016/j.resmic.2011.01.002.
  • Coşkun, F. (2017). A traditional Turkish fermented non-alcoholic beverage, shalgam. Beverages, 3(4). https://doi.org/10.3390/beverages3040049.
  • Demir, N., Acar, J., & Bahçeci, K. S. (2004). Effects of storage on quality of carrot juices produced with lactofermentation and acidification. European Food Research and Technology, 218(5), 465–468. https://doi.org/10.1007/s00217-004-0883-8.
  • Demir, N., Bahçeci, K. S., & Acar, J. (2006). The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation, 30(3), 352–363. https://doi.org/10.1111/j.1745-4549.2006.00070.x.
  • Dereli, U., Türkyilmaz, M., Yemiş, O., & Özkan, M. (2015). Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus Carota L.) Juice. Journal of Food Biochemistry, 39(5), 528–537. https://doi.org/10.1111/jfbc.12155.
  • Ekici H., Kadiroğlu P., & Ilgaz C. (2022). Next-generation sequencing of shalgam flavor influencing microflora. Journal of Food Processing and Preservation, 1–12. https://doi.org/10.1111/jfpp.15982.
  • Ekinci, F. Y., Baser, G. M., Özcan, E., Üstündağ, Ö. G., Korachi, M., Sofu, A., Blumberg, J. B., & Chen, C. Y. O. (2016). Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. European Food Research and Technology, 242(8), 1355–1368. https://doi.org/10.1007/s00217-016-2639-7.
  • Erginkaya, Z., & Hammes, W. P. (1992). Şalgam suyu fermentasyonu sırasında mikroorganizmaların gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma. Gıda 17(5), 311–314 (In Turkish)
  • Erginkaya, Z., & Turhan, E. Ü. (2016). Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam. Akademik Gıda, 14(2), 92–97.
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There are 65 citations in total.

Details

Primary Language English
Subjects Bacteriology, Microbial Ecology, Enzyme and Microbial Biotechnology in Agriculture
Journal Section Review
Authors

Mustafa Yavuz 0000-0002-6393-4914

Halil Rıza Avcı This is me 0009-0000-8515-0021

Early Pub Date January 20, 2024
Publication Date June 30, 2024
Published in Issue Year 2024

Cite

APA Yavuz, M., & Avcı, H. R. (2024). Research advances of deciphering Shalgam microbiota profile and dynamics. Biotech Studies, 33(1), 13-22. https://doi.org/10.38042/biotechstudies.1422918


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