Molecular Characterization of Yogurt Bacteria Isolated from Beans and Lentils

Abstract

As yogurt and similar fermented dairy products have proved positive effects on human nutrition and health, its production and consumption are rapidly increasing all over the world. However, efforts continues to improve the production and quality of yogurt with various properties using new techniques. In Turkey production of yogurt form fermented milk is carried out using starter cultures imported from abroad. Lentil and bean  were inoculated into milk without UHT to obtain a first culture. Yogurt production was carried out using milk without UHT in the first culture. Fresh pure culture was obtained from the produced yogurt and DNA's were isolated and stored. Molecular characterization was performed using 16s rRNA sequence analysis by  next-generation sequencing and MALDI-TOF methods.In this study, we investigated whether or not the obtained bacteria are good candidates to be yogurt starter cultures. This study is a preliminary study for the researchers who will work in this field and will shed light to the scientific community.