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Dergiler / International Journal of Secondary Metabolite / 2018 / Cilt: 5 - Sayı: 1

Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar

Bahadır TÖRÜN
H Halil BIYIK
Mustapha TOURAY
Esin Poyrazoğlu ÇOBAN
Sayfa
41–48
Yayın Tarihi
2022-11-05
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

According to molecular results acetic acid and lactic acid bacteria were found.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water.
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Temel Bulgular & Veri:For molecular identification 16S rDNA-PCR method was used.
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Sonuç & Katkı:According to molecular results acetic acid and lactic acid bacteria were found.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:16S rDNA · Biodiversity · Wine

Özet

Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine. It has a great variety of industrial, medical, and domestic uses are still commonly practiced today. The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods. Morphological, cultural and biochemical identifications were made according to the Bergey’s Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR method was used. PCR results of these samples were send to the sequencing. BLASTn software was used to match our sequences with the ones in GenBank. In this study, bacteria colonies were isolated from home-made wine and vinegar. According to molecular results acetic acid and lactic acid bacteria were found.

Abstract

Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine. It has a great variety of industrial, medical, and domestic uses are still commonly practiced today. The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods. Morphological, cultural and biochemical identifications were made according to the Bergey’s Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR method was used. PCR results of these samples were send to the sequencing. BLASTn software was used to match our sequences with the ones in GenBank. In this study, bacteria colonies were isolated from home-made wine and vinegar. According to molecular results acetic acid and lactic acid bacteria were found.

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Bu Makaleye Atıf Yap

TÖRÜN, B., BIYIK, H. H., TOURAY, M., ÇOBAN, E. P. (2022). Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar. International Journal of Secondary Metabolite, Cilt: 5 - Sayı: 1, 41–48. https://ajindex.com/articles/651640

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Kaynakça (11)

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