Tarhanadan Laktik Asit Bakterilerinin İzolasyonu

Year 2020, , 51 - 59, 14.07.2020

Aysun Cebeci , Muhammet Fatih Polat Burak Çalış

https://doi.org/10.33202/comuagri.624715

Cited By: 1

Abstract

Tarhana Türkiye’de temel bir gıda maddesidir ve temelde buğday
unu ile yoğurdun fermente edilmesiyle üretilir. Farklı şekillerde tüketilebilir, atıştırmalık olarak tüketilebilir ya da
çorbası yapılabilir. Çalışmamızda tarhanadan laktik asit
bakterilerinin izolasyonu ve tanımlamaları biyokimyasal ve moleküler biyolojik
teknikler kullanarak yapılmıştır. 3 farklı tarhana örneğinden izole edilen kültürlere gram boyama, katalaz enzimi aktivitesi, gaz
üretimi, 10^oC ve 45^oC sıcaklıklarında, %6 ve %16 NaCl konsantrasyonlarında ve pH 4.4 ve pH 9.6 asitlik düzeylerinde
üreme gösterip göstermedikleri gözlenmiştir. Kullanılan moleküler biyolojik yöntemler arasında ise PCR-RFLP,
16S rRNA gen dizilemesi ve RAPD-PCR bulunmaktadır.

Keywords

Tarhana, laktik asit bakterisi, PCR, tanımlama, çeşitlendirme

Isolation of Lactic Acid Bacteria from Tarhana

Abstract

Tarhana is a
staple food in Turkey and produced mainly by the fermentation of wheat flour
and yogurt. There are variations in its use, it can be consumed as a snack, or
as a soup, and its exact ingredients vary between different geographical
regions. Our study aims to isolate and identify lactic acid bacteria in tarhana
samples via biochemical and molecular biology identification techniques. Three
different tarhana samples were studied for their Gram reactions, catalase
activity, gas production, growth at 10^oC and 45^oC, in 6%
and 16% NaCl concentrations and at pH 4.4 and pH 9.6 for the biochemical tests.
For the molecular biology experiments, PCR-RFLP, sequencing and RAPD-PCR were
performed to identify organisms at the species and strain level.

Keywords

Tarhana, lactic acid bacteria, PCR, identification, typing

References

• Bayrakçı, H. A., Bilgiçli, N. 2014. Influence of resistant starches on chemical and functional properties of tarhana. Journal of Food Science and Technology, 52 (8): 5335–5340.
• Cebeci, A., Gürakan, C. 2003. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiology, 20 (5): 511–518.
• Cebeci, A., Gürakan, G. C. 2008. Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes. Journal of Dairy Research, 75 (04): 392-398.
• Cebeci, A., Gürakan, G. C. 2011. Comparative typing of L. delbrueckii subsp. bulgaricus strains using multilocus sequence typing and RAPD–PCR. European Food Research and Technology, 233 (3): 377–385.
• Çelik İ, Işık F, Şimşek Ö, Gürsoy O. 2005. The effects of the addition of baker’s yeast on the functional properties and quality of Tarhana, a traditional fermented food. Czech J. Food Sci. 23: 190–195.
• Damodharan, K., Lee, Y. S., Palaniyandi, S. A., Yang, S. H., & Suh, J.-W. 2015. Preliminary probiotic and technological characterization of Pediococcus pentosaceus strain KID7 and in vivo assessment of its cholesterol-lowering activity. Frontiers in Microbiology, 4: 768.
• Gelsomino, R., Vancanneyt, M., Cogan, T. M., Condon, S., & Swings, J. 2002. Source of Enterococci in a Farmhouse Raw-Milk Cheese. Applied and Environmental Microbiology, 68 (7): 3560–3565.
• Gezginç, Y., & Akyol, İ. 2010. Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus bulgaricus’ların Tanımlanması . KSÜ Doğa Bilimleri Dergisi, 13 (2), 23–29.
• Jonganurakkun, B., Wang, Q., Xu, S. H., Tada, Y., Minamida, K., Yasokawa, D., Asano, K. 2008. Pediococcus pentosaceus NB-17 for probiotic use. Journal of Bioscience and Bioengineering, 106 (1): 69–73.
• İnoğlu Z, Tuncer Y. 2013. Safety assessment of Enterococcus faecium and Enterococcus faecalis strains isolated from Turkish tulum cheese. Journal of Food Safety 33: 369–377.
• Kabak, B., and Dobson, A. D. W. 2011. An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51(3), 248–260.
• Kumar S., Stecher GG., Li M., Knyaz C., Tamura K. 2018. MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms. Molecular Biology and Evolution, 35, 6, 1547–1549
• Mujagic, Z., de Vos, P., Boekschoten, M. V., Govers, C., Pieters, H.-J. H. M., de Wit, N. J. W., Troost, F. J. 2017. The effects of Lactobacillus plantarum on small intestinal barrier function and mucosal gene transcription; a randomized double-blind placebo controlled trial. Scientific Reports, 7: 40128.
• Özdemir, S., Gocmen, D., & Yildirim Kumral, A. 2007. A Traditional Turkish Fermented Cereal Food: Tarhana. Food Reviews International, 23 (2): 107–121.
• Rosselló-Mora, R., & Amann, R. 2001. The species concept for prokaryotes. FEMS Microbiology Reviews, 25 (1): 39–67.
• Sengun, I. Y., Nielsen, D. S., Karapinar, M., & Jakobsen, M. 2009. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food. International Journal of Food Microbiology, 135(2), 105–111.
• Settanni, L., Tanguler, H., Moschetti, G., Reale, S., Gargano, V., & Erten, H. 2011. Evolution of fermenting microbiota in tarhana produced under controlled technological conditions. Food Microbiology, 28 (7): 1367–1373.
• Şimşek, Ö., Özel, S., & Çon, A. H. 2017. Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. Food Science and Biotechnology, 26 (1): 181–187.