Araştırma Makalesi
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Kars Yöresinde Üretilen Yerel Gıdaların Laktik Florası

Yıl 2021, Cilt 16, Sayı 2, 133 - 140, 31.10.2021
https://doi.org/10.17094/ataunivbd.819839

Öz

Bu çalışmada Kars ve yöresinde geleneksel yöntemler ile üretilen yöresel fermente gıdaların doğal laktik asit bakteri florası araştırılarak bu laktik mikrofloranın tanımlanması ve elde edilen doğal suşlardan bir laktik asit bakterileri kültür koleksiyonu oluşturulması amaçlanmıştır. Bu amaçla Kars il merkezi ve bağlı ilçelerinde olmak üzere toplam 80 farklı noktadan 3700 adet örnek toplanmıştır. Toplanan 3700 adet geleneksel gıda örneğinden toplam 9160 adet izolat elde edilmiştir. Kültürel yöntemler ile yapılan temel identifikasyon testleri sonucunda 9160 adet izolattan 3846’sı (%41.9) laktik asit bakterisi olarak belirlenmiş olup bunlardan da 1249’u kültüre edilememiştir. Toplam 3700 adet örnekten kültürel ve genetik yöntemler ile 2597 adet laktik asit bakterisi izole edilmiştir. Meralarda açık havada taze otla beslenen hayvanlardan yayla döneminde iken alınan süt ve et ile yapılan bu geleneksel ürünlerde laktik flora oldukça zengin bulunmuştur. Bu geleneksel ürünlerin yapımında ticari starter kültür kullanılmamakta, çiğ sütte ve çiğ ette bulunan doğal floradan yararlanılmaktadır. Toplanan gıda örneklerinde probiyotik olarak da bilinen laktik asit bakterilerinin identifiye edilmiş olması bu fermente gıdaların beslenme açısından yöre halkı için önemini ortaya koymaktadır.

Kaynakça

  • 1. Meng Z., Zhang L., Xin L., Lin K., Yi H., Han X., 2018. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria. J Dairy Sci, 101, 2887-2896.
  • 2. Tilocca B., Costanzo N., Morittu VM., Spina AA., Soggiu A., Britti D., Roncada P., Piras C., 2020. Milk microbiota: Characterization methods and role in cheese production. J Proteomics, 210, 103534.
  • 3. Yuvaşen A., Macit E., Dertli E., 2018. Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period. LWT - Food Sci Tech, 91, 406-413.
  • 4. Duthoit F., Callon C., Tessier L., Montel MC., 2005. Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese. Int J Food Microbiol, 103, 259-270.
  • 5. Herreros MA., Fresno JM., Gozalez Prieto MJ., Tornadijo ME., 2003. Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese). Int Dairy J, 13, 469-479.
  • 6. Verraes C., Claeys W., Cardoen S., Daube G., De Zutter L., Imberechts H., Dierick K., Herman L., 2014. A review of the microbiological hazards of raw milk from animal species other than cows. Int Dairy J, 39, 121-130.
  • 7. Vanos V., Cox L., 1986. Rapid routine method for the detection of lactic acid bacteria among competitive flora. Food Microbiol, 3, 223-234.
  • 8. Carr FJ., Chill D., Miada N., 2002. The lactic acid bacteria: A literature survey. Crit Rev Microbiol, 28, 281-370.
  • 9. Hammes WP., Weiss N., Holzapfel W., 1992. The genera lactobacillus and carnobacterium. In “The Prokaryotes”, Eds., Balows A., Truper HG., Dworkin M., 2nd ed., 1535-1594, Springer-Verlag, New York.
  • 10. Kandler O., Weiss N., 1986. Regular, nonsporing Gram positive rods. Genus lactobacillus. In “Bergey’s Manual of Systematic Bacteriology”, Eds., Sneath PHA., Mair NS., Sharpe ME., Holt JG., 1208–1234, Williams and Wilkins, Baltimore.
  • 11. Schillinger U., Lücke FK., 1987. Identification of lactobacilli from meat and meat products. Food Microbiol, 4, 199-208.
  • 12. Torriani S., Felis GE., Dellaglio F., 2001. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA genederived primers. Appl Environ Microbiol, 67, 3450-3454.
  • 13. Pu ZY., Dobos M., Limsowtin GKY., Powell LB., 2002. Integrated polymerase chain reaction-based procedures for the detection and identification of species and subspecies of the G(+) bacterial genus Lactococcus. J Appl Microbiol, 93, 353-361.
  • 14. Sul SY., Kim HJ., Kim TW., Kim HY., 2007. Rapid identification of Lactobacillus and Bifidobacterium in probiotic products using multiplex PCR. J Microbiol Biotechnol, 17, 490-495.
  • 15. Dubernet S., Desmasures N., Gueguen M., 2002. A PCR-based method for identification of lactobacilli at the genus level. FEMS Microbiol Lett, 214, 271-275.
  • 16. Lee HJ., Park SY., Kim J., 2000. Multiplex PCR-based detection and identification of Leuconostoc species. FEMS Microbiol Lett, 193, 243-247.
  • 17. Campbell-Platt G., 1995. Fermented meats — A world perspective. In “Fermented Meats”, Eds., Campbell-Platt G., Cook PE., 39-60, Springer, Boston.
  • 18. Çakmakçı S., Dağdemir E., Hayaloğlu AA., Gürses M., Gündoğdu E., 2008. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World J Microbiol Biotechnol, 24, 293-299.
  • 19. Öksüztepe G., Patır B., Çalıcıoğlu M., 2005. Identification and distribution of lactic acid bacteria during the ripening of şavak tulum cheese. Turk J Vet Anim Sci, 29, 873-879.
  • 20. Hosono A., Iseki Y., Otani H., Takahashi F., 1992. Identification of lactic acid bacteria in “Beyaz Peynir” a traditional cheese in Turkey. Anim Sci Technol, 63, 712-714.
  • 21. Karakuş M., Borcakli M., Alperden I., 1992. Lactic acid bacteria of white pickled cheese in the ripening process. Gıda, 17, 363-369.
  • 22. Şengül M., 2006. Microbiological characterization of Civil cheese, a traditional Turkish cheese: microbiological quality, isolation and identification of its indigenous lactobacilli. World J Microbiol Biotechnol, 22, 613-618.
  • 23. Demir E., Kaygusuz E., Başyiğit Kılıç G., Yüce S., Soyuçok A., 2017. Molecular identification of lactic acid bacteria isolated from yoghurt samples and determination of exopolysaccharide production properties. Mehmet Akif Ersoy Üniv Fen Bil Ens Derg, 8, 262-267.
  • 24. Dinçer B., Mutluer B., Erol İ., Özdemir H., Yağlı Ö., Akgün S., 1995. Isolation, identification and producing of bacteria having starter cultures properties from Turkish fermented sausages. Ankara Üniv Vet Fak Derg, 42, 285-293.
  • 25. Drosinos EH., Paramithiotis S., Kolovos G., Tsikouras I., Metaxopoulos I., 2007. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece. Food Microbiol, 24, 260-270.
  • 26. Hammes WP., Knauf HJ., 1994. Starters in the processing of meat products. Meat Sci, 36, 155-168.
  • 27. Özdemir H., Çelik HÇ., Erol İ., Yurtyeri A., 1999. Türk fermente sucuğundan izole edilen laktobasillerin biyokimyasal ve fiziksel özellikleri. Ankara Üniv Vet Fak Derg, 42, 317-321.
  • 28. Ba HV., Seo HW., Seong PN., Kang SM., Kim YS., Cho SH., Park BY., Ham JS., Kim JH., 2018. Lactobacillus plantarum (KACC 92189) as a potential probiotic starter culture for quality improvement of fermented sausages. Korean J Food Sci Anim Resour, 38, 189-202.

Lactic Flora of Local Foods Produced in Kars Region

Yıl 2021, Cilt 16, Sayı 2, 133 - 140, 31.10.2021
https://doi.org/10.17094/ataunivbd.819839

Öz

The aim of this study was to analyze the indigenous lactic microbiota of local food produced in the Kars region for identification and for creating a culture collection of the natural flora strains obtained. A total of 3700 samples were collected from a total of 80 points at the Kars city center and districts. From 3700 food samples collected, 9160 isolates were obtained. Upon basic identification tests, it was determined that out of 9160 isolates, 3846 (41.9%) were lactic acid bacteria (LAB) among which 1249 could not be cultured. In a total of 3700 samples, 2597 LAB were isolated. These traditional products made from the milk and meat of animals grazed out in the fresh pasture during the high plateau period were found to be quite rich in lactic flora. No commercial starter culture was used in the production of such products; the natural raw milk and meat flora was utilized. The identification of LAB, known as probiotics, in food samples reveals the importance of these foods for the local people in terms of nutrition.

Kaynakça

  • 1. Meng Z., Zhang L., Xin L., Lin K., Yi H., Han X., 2018. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria. J Dairy Sci, 101, 2887-2896.
  • 2. Tilocca B., Costanzo N., Morittu VM., Spina AA., Soggiu A., Britti D., Roncada P., Piras C., 2020. Milk microbiota: Characterization methods and role in cheese production. J Proteomics, 210, 103534.
  • 3. Yuvaşen A., Macit E., Dertli E., 2018. Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period. LWT - Food Sci Tech, 91, 406-413.
  • 4. Duthoit F., Callon C., Tessier L., Montel MC., 2005. Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese. Int J Food Microbiol, 103, 259-270.
  • 5. Herreros MA., Fresno JM., Gozalez Prieto MJ., Tornadijo ME., 2003. Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese). Int Dairy J, 13, 469-479.
  • 6. Verraes C., Claeys W., Cardoen S., Daube G., De Zutter L., Imberechts H., Dierick K., Herman L., 2014. A review of the microbiological hazards of raw milk from animal species other than cows. Int Dairy J, 39, 121-130.
  • 7. Vanos V., Cox L., 1986. Rapid routine method for the detection of lactic acid bacteria among competitive flora. Food Microbiol, 3, 223-234.
  • 8. Carr FJ., Chill D., Miada N., 2002. The lactic acid bacteria: A literature survey. Crit Rev Microbiol, 28, 281-370.
  • 9. Hammes WP., Weiss N., Holzapfel W., 1992. The genera lactobacillus and carnobacterium. In “The Prokaryotes”, Eds., Balows A., Truper HG., Dworkin M., 2nd ed., 1535-1594, Springer-Verlag, New York.
  • 10. Kandler O., Weiss N., 1986. Regular, nonsporing Gram positive rods. Genus lactobacillus. In “Bergey’s Manual of Systematic Bacteriology”, Eds., Sneath PHA., Mair NS., Sharpe ME., Holt JG., 1208–1234, Williams and Wilkins, Baltimore.
  • 11. Schillinger U., Lücke FK., 1987. Identification of lactobacilli from meat and meat products. Food Microbiol, 4, 199-208.
  • 12. Torriani S., Felis GE., Dellaglio F., 2001. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA genederived primers. Appl Environ Microbiol, 67, 3450-3454.
  • 13. Pu ZY., Dobos M., Limsowtin GKY., Powell LB., 2002. Integrated polymerase chain reaction-based procedures for the detection and identification of species and subspecies of the G(+) bacterial genus Lactococcus. J Appl Microbiol, 93, 353-361.
  • 14. Sul SY., Kim HJ., Kim TW., Kim HY., 2007. Rapid identification of Lactobacillus and Bifidobacterium in probiotic products using multiplex PCR. J Microbiol Biotechnol, 17, 490-495.
  • 15. Dubernet S., Desmasures N., Gueguen M., 2002. A PCR-based method for identification of lactobacilli at the genus level. FEMS Microbiol Lett, 214, 271-275.
  • 16. Lee HJ., Park SY., Kim J., 2000. Multiplex PCR-based detection and identification of Leuconostoc species. FEMS Microbiol Lett, 193, 243-247.
  • 17. Campbell-Platt G., 1995. Fermented meats — A world perspective. In “Fermented Meats”, Eds., Campbell-Platt G., Cook PE., 39-60, Springer, Boston.
  • 18. Çakmakçı S., Dağdemir E., Hayaloğlu AA., Gürses M., Gündoğdu E., 2008. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World J Microbiol Biotechnol, 24, 293-299.
  • 19. Öksüztepe G., Patır B., Çalıcıoğlu M., 2005. Identification and distribution of lactic acid bacteria during the ripening of şavak tulum cheese. Turk J Vet Anim Sci, 29, 873-879.
  • 20. Hosono A., Iseki Y., Otani H., Takahashi F., 1992. Identification of lactic acid bacteria in “Beyaz Peynir” a traditional cheese in Turkey. Anim Sci Technol, 63, 712-714.
  • 21. Karakuş M., Borcakli M., Alperden I., 1992. Lactic acid bacteria of white pickled cheese in the ripening process. Gıda, 17, 363-369.
  • 22. Şengül M., 2006. Microbiological characterization of Civil cheese, a traditional Turkish cheese: microbiological quality, isolation and identification of its indigenous lactobacilli. World J Microbiol Biotechnol, 22, 613-618.
  • 23. Demir E., Kaygusuz E., Başyiğit Kılıç G., Yüce S., Soyuçok A., 2017. Molecular identification of lactic acid bacteria isolated from yoghurt samples and determination of exopolysaccharide production properties. Mehmet Akif Ersoy Üniv Fen Bil Ens Derg, 8, 262-267.
  • 24. Dinçer B., Mutluer B., Erol İ., Özdemir H., Yağlı Ö., Akgün S., 1995. Isolation, identification and producing of bacteria having starter cultures properties from Turkish fermented sausages. Ankara Üniv Vet Fak Derg, 42, 285-293.
  • 25. Drosinos EH., Paramithiotis S., Kolovos G., Tsikouras I., Metaxopoulos I., 2007. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece. Food Microbiol, 24, 260-270.
  • 26. Hammes WP., Knauf HJ., 1994. Starters in the processing of meat products. Meat Sci, 36, 155-168.
  • 27. Özdemir H., Çelik HÇ., Erol İ., Yurtyeri A., 1999. Türk fermente sucuğundan izole edilen laktobasillerin biyokimyasal ve fiziksel özellikleri. Ankara Üniv Vet Fak Derg, 42, 317-321.
  • 28. Ba HV., Seo HW., Seong PN., Kang SM., Kim YS., Cho SH., Park BY., Ham JS., Kim JH., 2018. Lactobacillus plantarum (KACC 92189) as a potential probiotic starter culture for quality improvement of fermented sausages. Korean J Food Sci Anim Resour, 38, 189-202.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Bilimleri ve Hizmetleri
Bölüm Araştırma Makaleleri
Yazarlar

Çiğdem SEZER (Sorumlu Yazar)
KAFKAS UNIVERSITY
Türkiye


Özgür ÇELEBİ
KAFKAS UNIVERSITY
0000-0002-3478-008X
Türkiye


Nebahat BİLGE
KAFKAS UNIVERSITY
Türkiye


Leyla VATANSEVER
KAFKAS UNIVERSITY
Türkiye


Berna DUMAN AYDIN Bu kişi benim
T.C. TARIM VE ORMAN BAKANLIĞI
Türkiye

Destekleyen Kurum * This study was supported by the Coordination Office for Scientific Research Projects, Kafkas University
Proje Numarası (Project No: 2009-VF-23).
Teşekkür We wish to express our sincere thanks to Mr. Yusuf YURDALAN, the then-Kars Provincial Director of Agriculture and Forestry, for his assistance in collecting samples across the villages, and Prof. Dr. Ali Fazıl YENIDUNYA (Sivas Cumhuriyet University) and Dr. Burcu OKUKLU (Instructor at Izmir Institute of Technology) for their assistance in providing the reference strains.
Yayımlanma Tarihi 31 Ekim 2021
Yayınlandığı Sayı Yıl 2021, Cilt 16, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { ataunivbd819839, journal = {Atatürk Üniversitesi Veteriner Bilimleri Dergisi}, issn = {1306-6137}, eissn = {2147-9615}, address = {}, publisher = {Atatürk Üniversitesi}, year = {2021}, volume = {16}, pages = {133 - 140}, doi = {10.17094/ataunivbd.819839}, title = {Lactic Flora of Local Foods Produced in Kars Region}, key = {cite}, author = {Sezer, Çiğdem and Çelebi, Özgür and Bilge, Nebahat and Vatansever, Leyla and Duman Aydın, Berna} }
APA Sezer, Ç. , Çelebi, Ö. , Bilge, N. , Vatansever, L. & Duman Aydın, B. (2021). Lactic Flora of Local Foods Produced in Kars Region . Atatürk Üniversitesi Veteriner Bilimleri Dergisi , 16 (2) , 133-140 . DOI: 10.17094/ataunivbd.819839
MLA Sezer, Ç. , Çelebi, Ö. , Bilge, N. , Vatansever, L. , Duman Aydın, B. "Lactic Flora of Local Foods Produced in Kars Region" . Atatürk Üniversitesi Veteriner Bilimleri Dergisi 16 (2021 ): 133-140 <https://dergipark.org.tr/tr/pub/ataunivbd/issue/65635/819839>
Chicago Sezer, Ç. , Çelebi, Ö. , Bilge, N. , Vatansever, L. , Duman Aydın, B. "Lactic Flora of Local Foods Produced in Kars Region". Atatürk Üniversitesi Veteriner Bilimleri Dergisi 16 (2021 ): 133-140
RIS TY - JOUR T1 - Lactic Flora of Local Foods Produced in Kars Region AU - Çiğdem Sezer , Özgür Çelebi , Nebahat Bilge , Leyla Vatansever , Berna Duman Aydın Y1 - 2021 PY - 2021 N1 - doi: 10.17094/ataunivbd.819839 DO - 10.17094/ataunivbd.819839 T2 - Atatürk Üniversitesi Veteriner Bilimleri Dergisi JF - Journal JO - JOR SP - 133 EP - 140 VL - 16 IS - 2 SN - 1306-6137-2147-9615 M3 - doi: 10.17094/ataunivbd.819839 UR - https://doi.org/10.17094/ataunivbd.819839 Y2 - 2021 ER -
EndNote %0 Atatürk Üniversitesi Veteriner Bilimleri Dergisi Lactic Flora of Local Foods Produced in Kars Region %A Çiğdem Sezer , Özgür Çelebi , Nebahat Bilge , Leyla Vatansever , Berna Duman Aydın %T Lactic Flora of Local Foods Produced in Kars Region %D 2021 %J Atatürk Üniversitesi Veteriner Bilimleri Dergisi %P 1306-6137-2147-9615 %V 16 %N 2 %R doi: 10.17094/ataunivbd.819839 %U 10.17094/ataunivbd.819839
ISNAD Sezer, Çiğdem , Çelebi, Özgür , Bilge, Nebahat , Vatansever, Leyla , Duman Aydın, Berna . "Lactic Flora of Local Foods Produced in Kars Region". Atatürk Üniversitesi Veteriner Bilimleri Dergisi 16 / 2 (Ekim 2021): 133-140 . https://doi.org/10.17094/ataunivbd.819839
AMA Sezer Ç. , Çelebi Ö. , Bilge N. , Vatansever L. , Duman Aydın B. Lactic Flora of Local Foods Produced in Kars Region. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2021; 16(2): 133-140.
Vancouver Sezer Ç. , Çelebi Ö. , Bilge N. , Vatansever L. , Duman Aydın B. Lactic Flora of Local Foods Produced in Kars Region. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2021; 16(2): 133-140.
IEEE Ç. Sezer , Ö. Çelebi , N. Bilge , L. Vatansever ve B. Duman Aydın , "Lactic Flora of Local Foods Produced in Kars Region", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, c. 16, sayı. 2, ss. 133-140, Eki. 2021, doi:10.17094/ataunivbd.819839