Çiğdem SEZER, Özgür ÇELEBİ, Nebahat BİLGE, Leyla VATANSEVER, Berna DUMAN AYDIN

Kars Yöresinde Üretilen Yerel Gıdaların Laktik Florası

Bu çalışmada Kars ve yöresinde geleneksel yöntemler ile üretilen yöresel fermente gıdaların doğal laktik asit bakteri florası araştırılarak bu laktik mikrofloranın tanımlanması ve elde edilen doğal suşlardan bir laktik asit bakterileri kültür koleksiyonu oluşturulması amaçlanmıştır. Bu amaçla Kars il merkezi ve bağlı ilçelerinde olmak üzere toplam 80 farklı noktadan 3700 adet örnek toplanmıştır. Toplanan 3700 adet geleneksel gıda örneğinden toplam 9160 adet izolat elde edilmiştir. Kültürel yöntemler ile yapılan temel identifikasyon testleri sonucunda 9160 adet izolattan 3846’sı (%41.9) laktik asit bakterisi olarak belirlenmiş olup bunlardan da 1249’u kültüre edilememiştir. Toplam 3700 adet örnekten kültürel ve genetik yöntemler ile 2597 adet laktik asit bakterisi izole edilmiştir. Meralarda açık havada taze otla beslenen hayvanlardan yayla döneminde iken alınan süt ve et ile yapılan bu geleneksel ürünlerde laktik flora oldukça zengin bulunmuştur. Bu geleneksel ürünlerin yapımında ticari starter kültür kullanılmamakta, çiğ sütte ve çiğ ette bulunan doğal floradan yararlanılmaktadır. Toplanan gıda örneklerinde probiyotik olarak da bilinen laktik asit bakterilerinin identifiye edilmiş olması bu fermente gıdaların beslenme açısından yöre halkı için önemini ortaya koymaktadır.

Anahtar Kelimeler:

Geleneksel gıdalar, Laktik asit bakterileri, PCR, Peynir, Yoğurt

Lactic Flora of Local Foods Produced in Kars Region

The aim of this study was to analyze the indigenous lactic microbiota of local food produced in the Kars region for identification and for creating a culture collection of the natural flora strains obtained. A total of 3700 samples were collected from a total of 80 points at the Kars city center and districts. From 3700 food samples collected, 9160 isolates were obtained. Upon basic identification tests, it was determined that out of 9160 isolates, 3846 (41.9%) were lactic acid bacteria (LAB) among which 1249 could not be cultured. In a total of 3700 samples, 2597 LAB were isolated. These traditional products made from the milk and meat of animals grazed out in the fresh pasture during the high plateau period were found to be quite rich in lactic flora. No commercial starter culture was used in the production of such products; the natural raw milk and meat flora was utilized. The identification of LAB, known as probiotics, in food samples reveals the importance of these foods for the local people in terms of nutrition.

Keywords:

Cheese, Lactic acid bacteria, PCR, Traditional food, Yogurt,

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