@article{article_624715, title={Isolation of Lactic Acid Bacteria from Tarhana}, journal={ÇOMÜ Ziraat Fakültesi Dergisi}, volume={8}, pages={51–59}, year={2020}, DOI={10.33202/comuagri.624715}, author={Cebeci, Aysun and Polat, Muhammet Fatih and Çalış, Burak}, keywords={Tarhana, laktik asit bakterisi, PCR, tanımlama, çeşitlendirme}, abstract={<p class="MsoNormal" style="text-align:justify;text-indent:35.45pt;"> <span style="font-family:’Times New Roman’;">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 <sup>o </sup>C and 45 <sup>o </sup>C, 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. </span> </p> <p> <br /> </p>}, number={1}, publisher={Çanakkale Onsekiz Mart Üniversitesi}