Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması

Abstract

Gıdalarda bozulmaya neden olan mayaların belirlenmesi özellikle, kontaminasyon döngüsünün kırılması ve bozulma etkeni türlere özgü koruyucu önlemlerin alınması bakımından önemli görülmektedir. Bu nedenle bu çalışmada duyusal olarak tüketilebilirliğini kaybetmiş süt ürünleri, et ürünleri, taze meyve ve sebzeler, turşu ve salamura ürünler olmak üzere farklı gıda gruplarına ait örneklerin maya profilleri tespit edilmiştir. Bu amaçla yerel marketlerden, halk pazarlarından ve ev yapımı ürünlerden toplanan toplam 86 örnek analiz edilmiştir. Analiz edilen örneklerden izole edilen toplam 1032 maya izolatı tanımlanmıştır. Bunun için her bir örnekten saflaştırılan maya izolatları, tekrarlayan dizilere dayalı PCR (rep-PCR) yöntemiyle gruplandırılmıştır. Daha sonra her bir grubu temsil edecek sayıda izolat 26 S ribozomal DNA üzerindeki 665 bç’lik bölge (D1/D2 bölgesi) ve ribozomal DNA’nın transkript olan ara bölgesini (ITS) hedef alan dizi analizi yöntemi ile tanımlanmıştır. Tanımlanan izolatların dağılımı üründen ürüne değişmekle birlikte Pichia fermentans (% 11.60) ve Debaryomyces hansenii (% 11.50) tüm izolatlar içerisinde sayıca en baskın türler olarak bulunmuş ve bu türleri Candida zeylanoides (% 10.08) ve Kluyveromyces marxianus (% 8.04) takip etmiştir. Sonuçta her bir örnek grubundaki baskın maya türleri belirlenmiş ve analiz edilen gıda gruplarına özgü maya profilleri elde edilmiştir.

Keywords

• Gıda bozulması
• maya
• tanımlama
• rep-PCR
• dizi analizi

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