Boza Mikrobiyotasının Fermantasyon Sürecindeki Değişimi

Year 2021, , 238 - 246, 30.06.2021

Murat Kavruk Mediha Nur Zafer Yurt , Behiye Büşra Taşbaşı , Elif Esma Acar , Ali Soyuçok , Osman Altunbaş , Veli Cengiz Özalp , Mert Sudağıdan

https://doi.org/10.30607/kvj.895295

Cited By: 2

Abstract

Boza, insan sağlığı için yararlı mikroorganizmaları içeren fermente bir içecektir. Çalışmamızda boza üretiminde ham madde olarak kullanılan (mısır unu, buğday unu, mayşe) ve boza fermantasyonunun 1. günü, 3. günü ve 4. gün son ürün boza’nın içerdiği mikrobiyota Yeni Nesil DNA Dizileme yöntemi ve metagenomik analiz ile ortaya çıkarılmıştır. Örneklerden doğrudan cins düzeyinde yapılan analiz sonucunda, mısır unu ve buğday ununda dominant olarak Streptophyta ve Pleomorphobacterium bulunurken; bozanın 1. gün, 3. gün ve son ürün ile boza mayasında dominant bakterilerin Leuconostoc ve Lactococcus cinsine ait olduğu tespit edilmiştir. Ön zenginleştirme yapılan örneklerin analizinde, mısır ununda dominant bakteriler Enterococcus, Klebsiella ve Micromonospora, buğday ununda ise Pantoea ve Bacillus olduğu, boza mayası, 1. gün boza, 3. gün boza ve satışa sunulan son üründe dominant bakteri Lactococcus olarak belirlenmiştir. Çalışmamızda örnekler arasındaki bakteriyel çeşitlilik, benzerlik ve farklılıklar Principal Coordinate Analiz ve dendrogram oluşturulması ile ortaya konmuştur. Boza üretiminde kullanılan ham maddelerin bozanın fermantasyon aşamalarındaki ürünler ile fermantasyon sürecinde mikrobiyotasına nasıl değiştiği ve son ürüne olan katkıları, DNA düzeyinde yapılan metagenomik analizler ile belirlenmiştir.

Keywords

Boza, Laktik asit bakterileri, Metagenomik Analiz, Mikrobiyota

Thanks

Çalışma kapsamında boza ve ham madde örneklerini sağlayan Sayın Mustafa Günnaz’a ve laboratuvar alt yapısının kullanıldığı Konya Gıda ve Tarım Üniversitesi, Kit-ARGEM Araştırma Merkezi’ne teşekkür ederiz.

Alteration of Boza Microbiota in the Fermentation Process

Abstract

Boza is a fermented beverage containing beneficial microorganisms for human health. In our study, microbiota present in raw materials used boza production (corn flour, wheat flour, and mayşe), 1st day, 3rd day of boza fermentation and 4th day final product of boza, has been identified by Next Generation DNA Sequencing and metagenomic analysis. As a result of genus-level analysis directly from corn flour and wheat flour samples contained dominantly Streptophyta and Pleomorphobacterium, while in the 1st day, 3rd day, the final product of boza and boza ferment the dominant bacteria were Leuconostoc and Lactococcus at genus level. In the analysis of the pre-enriched samples, the dominant bacteria in corn flour were Enterococcus, Klebsiella, and Micromonospora and in wheat flour were Pantoea and Bacillus. Boza ferment, boza on the 1st day, boza on the 3rd day and the final product of boza dominantly contained Lactococcus. The bacterial diversity, similarity and differences among samples were analyzed by Principal Coordinate Analysis and dendrogram construction. The contribution of raw materials used in the production of boza change to the products at the fermentation stage and to the microbiota during the fermentation process and their contribution to the final product were determined by metagenomic analysis at DNA level.

Keywords

Boza, Lactic acid bacteria, Metagenomic analysis, Microbiota

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