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Journals / Tarım Bilimleri Dergisi / 2026 / Volume: 29 Issue: 3

Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing

Banu Metin(İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ)0000-0002-3203-0058
Halime Pehlivanoğlu(TEKIRDAG NAMIK KEMAL UNIVERSITY)0000-0003-3138-9568
Esra Yıldırım Servi(ISTANBUL SABAHATTIN ZAIM UNIVERSITY)0000-0001-5094-5828
Muhammet Arıcı(YILDIZ TECHNICAL UNIVERSITY)0000-0003-4126-200X
Pages
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Publication Date
2023-09-25
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This study showed that acetic acid bacteria should not be overlooked in hardaliye fermentation.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Hardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey.
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Key Findings & Data:The aim of this study was to determine the bacterial dynamics of hardaliye fermentation using a culture-independent approach, high-throughput sequencing of 16S rRNA amplicons.
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Conclusion & Impact:This study showed that acetic acid bacteria should not be overlooked in hardaliye fermentation.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:16S rRNA targeted metagenomics · acetic acid bacteria · amplicon sequencing

Abstract

Hardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for hardaliye fermentation, and these are limited to lactic acid bacteria (LAB) using culture-dependent techniques. The aim of this study was 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, 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 ~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 ~1% (0 d) 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.

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Cite This Article

Metin, B., Pehlivanoğlu, H., Servi, E. Y., Arıcı, M. (2023). Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing. Tarım Bilimleri Dergisi, Volume: 29 Issue: 3. https://doi.org/10.15832/ankutbd.1066364

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