Tarhanadan Laktik Asit Bakterilerinin İzolasyonu

Year 2020, Volume: 8 Issue: 1, 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

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