Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by High-throughput Sequencing

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.contributor.authorMetin, Banu
dc.contributor.authorPehlivanoglu, Halime
dc.contributor.authorYildirim Servi, Esra
dc.contributor.authorArici, Muhammet
dc.date.accessioned2024-10-29T17:58:55Z
dc.date.available2024-10-29T17:58:55Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractHardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. Few studies have been conducted that have determined the microorganisms responsible for hardaliye fermentation, and those that have are limited to lactic acid bacteria (LAB) using culture-dependent techniques. This study aims to determine the bacterial dynamics of hardaliye fermentation using a culture-independent approach, high-throughput sequencing of 16S rRNA amplicons. Hardaliye was produced using the traditional method, and samples were taken and analyzed on days 0, 2, 4, 6, and 10 of fermentation. During the fermentation period, the pH decreased from 3.65 to 3.23. Amplicon sequencing showed that bacterial diversity was highest at 2 d, and lowest at 10 d, the final day. Although Enterobacteriaceae was the most dominant family at 0 and 2 d, Acetobacteriaceae, specifically Gluconobacter frateurii, became dominant with similar to 50% relative abundance at 4 d, and increased its abundance to >98% at 6 and 10 d. Although a slight increase in the relative abundance of similar to 1% (0 d) to similar to 5% (4 d) was observed in LAB, their presence was limited. This study showed that acetic acid bacteria should not be overlooked in hardaliye fermentation.
dc.identifier.doi10.15832/ankutbd.1066364
dc.identifier.endpage764
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85172784580
dc.identifier.scopusqualityQ3
dc.identifier.startpage756
dc.identifier.trdizinid1224364
dc.identifier.urihttps://doi.org/10.15832/ankutbd.1066364
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1224364
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14554
dc.identifier.volume29
dc.identifier.wosWOS:001154384200004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAnkara Univ, Fac Agriculture
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subject16S rRNA targeted metagenomics
dc.subjectAcetic acid bacteria
dc.subjectAmplicon sequencing
dc.subjectFermented foods
dc.subjectGluconobacter frateurii
dc.titleBacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by High-throughput Sequencing
dc.title.alternativeBacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing
dc.typeArticle

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