Trakya Bölgesinde üretilen bozalardan laktik asit bakterileri ve mayaların izolasyonu ve pzr yöntemi ile taranması
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Geleneksel fermente içeceklerden biri olan boza, laktik asit bakterileri ve mayalar açısından zengin mikrobiyota sahiptir. Bu çalışmada Trakya Bölgesi’nde üretilen 5 farklı boza markasına ait örneklerden laktik asit bakterileri ve mayaların izolasyonu ve PZR yöntemi ile tanımlanması gerçekleştirilmiştir.Ayrıca örnekler bazı fizikokimyasal ve mikrobiyolojik özellikler açısından incelenmiştir.Bozalardan izole edilen laktik asit bakterileri ve mayalar PZR yöntemi ile moleküler düzeyde tanımlanmıştır. A örneğinde, Gluconacetobacter liquefaciens (%25), Lactobacillus fermentum (%25), Gluconacetobacter tumulicola (%25), Lactobacillus plantarum (%25), B örneğinde Lactobacillus plantarum (%100), C örneğinde Lactobacillus plantarum (%16.67), Gluconacetobacter liquefaciens (%50), Gluconbacter albidus (%16.67), Gluconobacter cerinus (%16.67), D örneğinde Lactobacillus pentosus(%12.5), Lactobacillus brevis ( %25), Leuconostoc lactis (%25) , Leuconostoc citreum (%25), Lactobacillus paracasei (%12.5), E örneğinde Lactobacillus brevis(%9.09), Leuconostoc citreum (%27.27), Lactobacillus plantarum (%9.09), Lactococcus lactis (%45.45), Micrococcus yunnanensis (%9.09) tespit edilmiştir. Toplam 6 maya tanımlanmış olup, B ve C örneklerinden Candida quercitrusa (%100) tanımlanırken, E Örneğinden Wickerhamomyces anomalus (%100) tanımlanmıştır. Boza örneklerinin fizikokimyasal özellikleri; kuru madde oranı %22.78 -36.01, laktik asit cinsinden asitlik % 0,17-0,22, pH değerleri 2.98-3.42 arasında olup TSE 9778 Boza Standart’ına göre uygunluk göstermiştir
Boza, one of the traditional beverages, has rich microflora in terms of lactic acid bacteria and yeast. In this study, identification of lactic acid bacteria and yeast isolates and PCR method were performed from samples belong to 5 different boza brands produced in Thrace region. In addition, samples have been examined in terms of some physicochemical and microbiological properties. Lactic acid bacterias and yeasts isolated from Boza have been identified by PCR method. As a result, Gluconacetobacter liquefaciens (25%), Lactobacillus fermentum (25%), Gluconacetobacter tumulicola (25%) , Lactobacillus plantarum (25%) in sample of A and Lactobacillus plantarum (100%) in sample of B and Lactobacillus plantarum (16.67%), Gluconacetobacter liquefaciens (50%) Gluconbacter albidus (16.67%), Gluconobacter cerinus (16.67%) in sample of C and Lactobacillus pentosus (12.5%), Lactobacillus brevis (25%), Leuconostoc lactis (25%) , Leuconostoc citreum (25%), Lactobacillus paracasei (12.5%) in sample of D and Lactobacillus brevis(9.09%), Leuconostoc citreum (27.27%), Lactobacillus plantarum (9.09%), Lactococcus lactis (45.45%), Micrococcus yunnanensis (9.09%) in sample of E were identified. Candida quercitrusa (%100) in sample of B and C and Wickerhamomyces anomalus (100%) in sample of E were determined. Physicochemical features from boza samples are; dry matter rate is 22.78-36.01%, acidity of lactic acid is 0.17-0.22%, pH value is in between which means the values are conforming to TSE 9778 Boza standards.
Boza, one of the traditional beverages, has rich microflora in terms of lactic acid bacteria and yeast. In this study, identification of lactic acid bacteria and yeast isolates and PCR method were performed from samples belong to 5 different boza brands produced in Thrace region. In addition, samples have been examined in terms of some physicochemical and microbiological properties. Lactic acid bacterias and yeasts isolated from Boza have been identified by PCR method. As a result, Gluconacetobacter liquefaciens (25%), Lactobacillus fermentum (25%), Gluconacetobacter tumulicola (25%) , Lactobacillus plantarum (25%) in sample of A and Lactobacillus plantarum (100%) in sample of B and Lactobacillus plantarum (16.67%), Gluconacetobacter liquefaciens (50%) Gluconbacter albidus (16.67%), Gluconobacter cerinus (16.67%) in sample of C and Lactobacillus pentosus (12.5%), Lactobacillus brevis (25%), Leuconostoc lactis (25%) , Leuconostoc citreum (25%), Lactobacillus paracasei (12.5%) in sample of D and Lactobacillus brevis(9.09%), Leuconostoc citreum (27.27%), Lactobacillus plantarum (9.09%), Lactococcus lactis (45.45%), Micrococcus yunnanensis (9.09%) in sample of E were identified. Candida quercitrusa (%100) in sample of B and C and Wickerhamomyces anomalus (100%) in sample of E were determined. Physicochemical features from boza samples are; dry matter rate is 22.78-36.01%, acidity of lactic acid is 0.17-0.22%, pH value is in between which means the values are conforming to TSE 9778 Boza standards.
Açıklama
Anahtar Kelimeler
Boza, Laktik asit bakterisi, Maya, PZR metodu, Lactic acid bacteria, Yeast, PCR method
