FARKLI İLLERDEN TOPLANAN EKŞİ HAMUR ÖRNEKLERİNDEN SACCHAROMYCES CEREVISIAE SUŞLARININ İZOLASYONU, MOLEKÜLER KARAKTERİZASYONU VE POPÜLASYON ANALİZLERİ

Öz

Bu çalışmada 3 farklı ilden (Aksaray, Niğde ve Konya) toplanan 18 adet geleneksel ekşi hamur örneğinden Saccharomyces cerevisiae suşlarının izolasyonu, farklı DNA markörleri ile genotipik karakterizasyonu ve popülasyon analizlerinin gerçekleştirilmesi amaçlanmıştır. İzole edilen 72 adet endojen mayanın 58 tanesi S. cerevisiae olarak tanımlanmıştır. Tür içi genetik varyasyonun belirlenmesinde SCoT 13 primeri, iPBS ve ISSR primerlerine göre daha faydalı sonuçlar vermiştir. Popülasyonlar arasındaki mesafe arttıkça genetik uzaklık dereceleri de artış göstermiştir (R=0.74). Popülasyonlar arası (%16) ve popülasyonlar içindeki (%84) genetik varyasyon dereceleri istatistiki olarak önemli bulunmuştur (P < 0.001). UPGMA dendrogramı üzerinde suşlar birçok alt gruba ayrılmış olup STRUCTURE analizine göre anlamlı alt grup sayısı iki çıkmıştır (ΔK=2). UPGMA ve PCoA'ya göre kümelenme suşların izole edildiği bölgelere göre gerçekleşmemiş olup rastgele dağılım gözlemlenmiştir.

Anahtar Kelimeler

• Ekşi hamur
• mayalar
• moleküler karakterizasyon
• DNA markörleri
• ISSR
• iPBS
• SCoT.

ISOLATION, MOLECULAR CHARACTERIZATION, AND POPULATION ANALYSIS OF SACCHAROMYCES CEREVISIAE FROM SOURDOUGH COLLECTED FROM DIFFERENT PROVINCES

Öz

It was aimed to isolate Saccharomyces cerevisiae strains from 18 traditional sourdough samples collected from 3 different provinces (Aksaray, Niğde, and Konya), and to conduct the genotypic characterization and population analyses using different DNA markers. In total, 58 of the 72 endogenous yeasts were identified as S. cerevisiae. In determining intraspecific genetic variation, SCoT 13 primer gave more useful results than iPBS and ISSR primers. As the distance between populations increased, the degree of genetic distance also increased (R = 0.74). The degree of genetic variation between populations (16%) and within populations (84%) was found to be statistically significant (P <0.001). Strains were divided into many subgroups on the UPGMA dendrogram, and according to STRUCTURE analysis, the number of significant subgroups was two (ΔK = 2). According to UPGMA and PCoA, clustering did not occur according to the regions where the strains were isolated, and random distribution was observed.

Anahtar Kelimeler

• Sourdough
• yeasts
• molecular characterization
• DNA markers
• ISSR
• iPBS
• SCoT.

Kaynakça

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