Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

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dc.contributor.authorSengun, Ilkin Yucel
dc.contributor.authorNielsen, Dennis S.
dc.contributor.authorKarapinar, Mehmet
dc.contributor.authorJakobsen, Mogens
dc.date.accessioned2019-10-27T21:20:09Z
dc.date.available2019-10-27T21:20:09Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractTarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in Turkey. The aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (LAB) isolated during processing of Tarhana. Samples were collected from eight different regions of Turkey. In order to explore the relationship between raw material and the microbiology of Tarhana, yogurt and wheat flour were also analyzed. A total of 226 Gram-positive and catalase-negative isolates were obtained from MRS, M17 and SBM (Slanetz and Bartley Medium). The isolates were grouped and identified using a combination of pheno- and genotypic methods including rep-PCR fingerprinting [(GTG)(5) primer], multiplex PCR, 16S rRNA gene sequencing and carbohydrate assimilation profiling. Pediococcus acidilactici were found to constitute 27% of the isolates, 19% were identified as Streptococcus thermophilus, 19% as Lactobacillus fermentum, 12% as Enterococcus faecium, 7% as Pediococcus pentosaceus, 5% as Leuconostoc pseudomesenteroides, 4% as Weissella cibaria, 2% as Lactobacillus plantarum, 2% as Lactobacillus delbrueckii spp. bulgaricus, 2% as Leuconostoc citreum, 1% as Lactobacillus paraplantarum and 0.5% as Lactobacillus casei. The different production sites investigated all had individual LAB profiles, but with P. acidilactici and S. thermophilus being isolated from the majority of samples. The main source of A acidilactici and S. thermophilus was found to be the yogurt. (c) 2009 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipEge University Scientific Research Projects-BAP, TurkeyEge University [2005MUH023]; University of Copenhagen, Denmarken_US
dc.description.sponsorshipThe first part of this study was supported by Ege University Scientific Research Projects-BAP, Turkey (2005MUH023). The genotypically characterization was carried out under financial support from the Department of Food Science, Food Microbiology, Center for Advanced Food Studies (LMC), University of Copenhagen, Denmark. I.Yucel Sengun is grateful for the opportunity to carry out a part of the work at the Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Denmark.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2009.07.033en_US
dc.identifier.endpage111en_US
dc.identifier.issn0168-1605
dc.identifier.issue2en_US
dc.identifier.pmid19703719en_US
dc.identifier.startpage105en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2009.07.033
dc.identifier.urihttps://hdl.handle.net/11454/44251
dc.identifier.volume135en_US
dc.identifier.wosWOS:000271051600004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTarhanaen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectS. thermophilusen_US
dc.subjectP. acidilacticien_US
dc.subjectBiodiversityen_US
dc.titleIdentification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented fooden_US
dc.typeArticleen_US

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