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Journals / ÇOMÜ Ziraat Fakültesi Dergisi / 2026 / Cilt: 8 Sayı: 1

Isolation of Lactic Acid Bacteria from Tarhana

Tarhanadan Laktik Asit Bakterilerinin İzolasyonu

Aysun Cebeci(ABDULLAH GUL UNIVERSITY, FACULTY OF ENGINEERING)0000-0002-6158-8798
Muhammet Fatih Polat(ABDULLAH GUL UNIVERSITY, FACULTY OF LIFE AND NATURAL SCIENCES)0000-0002-4997-1313
Burak Çalış(ABDULLAH GUL UNIVERSITY, FACULTY OF LIFE AND NATURAL SCIENCES)
Pages
51–59
Publication Date
2020-07-14
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AI Summary & Key Takeaways

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

For the molecular biology experiments, PCR-RFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt.
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Key Findings & Data:Three different tarhana samples were studied for their Gram reactions, catalase activity, gas production, growth at 10 o C and 45 o C, in 6% and 16% NaCl concentrations and at pH 4.4 and pH 9.6 for the biochemical tests.
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Conclusion & Impact:For the molecular biology experiments, PCR-RFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Tarhana · laktik asit bakterisi · PCR

Abstract

Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt. There are variations in its use, it can be consumed as a snack, or as a soup, and its exact ingredients vary between different geographical regions. Our study aims to isolate and identify lactic acid bacteria in tarhana samples via biochemical and molecular biology identification techniques. Three different tarhana samples were studied for their Gram reactions, catalase activity, gas production, growth at 10 o C and 45 o C, in 6% and 16% NaCl concentrations and at pH 4.4 and pH 9.6 for the biochemical tests. For the molecular biology experiments, PCR-RFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.

Özet

Tarhana Türkiye’de temel bir gıda maddesidir ve temelde buğday unu ile yoğurdun fermente edilmesiyle üretilir. Farklı şekillerde tüketilebilir, atıştırmalık olarak tüketilebilir ya da çorbası yapılabilir. Çalışmamızda tarhanadan laktik asit bakterilerinin izolasyonu ve tanımlamaları biyokimyasal ve moleküler biyolojik teknikler kullanarak yapılmıştır. 3 farklı tarhana örneğinden izole edilen kültürlere gram boyama, katalaz enzimi aktivitesi, gaz üretimi, 10 o C ve 45 o C sıcaklıklarında, %6 ve %16 NaCl konsantrasyonlarında ve pH 4.4 ve pH 9.6 asitlik düzeylerinde üreme gösterip göstermedikleri gözlenmiştir. Kullanılan moleküler biyolojik yöntemler arasında ise PCR-RFLP, 16S rRNA gen dizilemesi ve RAPD-PCR bulunmaktadır.

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Cite This Article

Cebeci, A., Polat, M. F., Çalış, B. (2020). Isolation of Lactic Acid Bacteria from Tarhana. ÇOMÜ Ziraat Fakültesi Dergisi, Cilt: 8 Sayı: 1, 51–59. https://doi.org/10.33202/comuagri.624715

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