Aysun CEBECİ, Muhammet Fatih POLAT, Burak ÇALIŞ

Tarhanadan Laktik Asit Bakterilerinin İzolasyonu

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, 10oC ve 45oC 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.

Anahtar Kelimeler:

Tarhana, laktik asit bakterisi, PCR, tanımlama, çeşitlendirme

Isolation of Lactic Acid Bacteria from Tarhana

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 10oC and 45oC, 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.

Keywords:

Tarhana, lactic acid bacteria, PCR, identification, typing,

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