Seda Karasu YALÇIN, Şule Şenses ERGÜL, Z. Yeşim ÖZBAŞ

Moleküler Esaslı Yöntemlerin Gıda Kaynaklı Mayaların Tanımlanmalarında Kullanılmaları

Mayalar, gıda endüstrisi açısından oldukça önemli mikroorganizmalar olup; çeşitli gıdaların hem üretil¬melerinde hem de bozulmalarında rol alabilmektedirler. Mayaların tanımlanmalarında kullanılan kültü¬rel yöntemlerin, zaman alıcı oldukları, doğruluk ve tekrarlanabilirlik oranlarının da düşük olduğu bilin¬mektedir. Bu nedenle; maya tanımlamada hızlı ve kesin sonuç veren DNA esaslı yöntemlerin kullanıldığı çalışmaların, son yıllarda giderek yaygınlaştıkları görülmektedir. Polimeraz Zincir Reaksiyonu (PCR) ile çoğaltılmış DNA bölgesinin restriksiyon enzimleri ile kesimine dayanan “Restriction Fragment Length Polymorphism (kesim parçası uzunluk çeşitliliği; RFLP)” yöntemi, bu amaçla en sık kullanılan yöntem¬lerden birisidir. Moleküler esaslı yöntemlerin kullanılmasıyla, bir maya türüne ait suşların genotiplendi¬rilmeleri de; Randomly Amplified Polymorphic DNA (rastgele çoğaltılmış polimorfik DNA; RAPD) gibi, çeşitli yöntemler ile yapılabilmektedir. Gıda kaynaklı mayaların moleküler yöntemlerle tanımlanmaları ve genotiplendirilmeleri; fermantasyonların kontrolünde, kontaminasyon kaynaklarının belirlenebilmesinde, gıda bozulmalarının önlenmesinde ve endüstriyel öneme sahip maya suşlarının belirlenmesinde, oldukça önemli bir yere sahiptir.

Anahtar Kelimeler:

Gıda, Maya, Moleküler tanımlama, Genotiplendirme, RFLP-PCR, RAPD-PCR

Use of Molecular Based Methods for Identification of Foodborne Yeasts (Turkish with English Abstract)

Yeasts, which are very important microorganisms for food industry, can contribute to both production and spoilage of various foods. It is known that culturing techniques used for yeast identification are time consuming and have low accuracy and reproducibility. For this reason, studies concerning the use of DNA based techniques giving fast and accurate identification results, have been increased in recent years. Re¬striction Fragment Length Polymorphism (RFLP), depending on cutting of the Polymerase Chain Reaction (PCR)-amplified DNA fragments by restriction enzymes, is given as one of the most common methods used for this purpose. Genotyping of the yeast strains of a species by molecular methods can be performed by various techniques such as Randomly Amplified Polymorphic DNA (RAPD). Identification and geno-typing of foodborne yeasts by molecular methods have major importance in monitoring fermentations, determination of contamination sources, preventing of food spoilage and determining of industrially im¬portant yeast strains.

Keywords:

Food, Yeast, Molecular identification, Genotyping, RFLP-PCR, RAPD-PCR,

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