Determination of Bacterial Flora in Traditionally Produced Olive and Apple Vinegar Biofilm Forms by PCR DGGE Method
DOI:
https://doi.org/10.24925/turjaf.v11i11.2051-2058.6043Keywords:
Vinegar, Acetic acid bacteria, PCR-DGGE Technique, Microbial diversity , Molecular techniquesAbstract
In this study, bacterial population differences in biofilms of traditionally produced olive and apple vinegars were investigated. These differences were determined by isolating species, Polymerase Chain Reaction (PCR) amplification of the bacterial 16S rRNA gene’s V3 region, followed by Denaturing Gradient Gel Electrophoresis (DGGE) using the Polymerase Chain Reaction Denaturating Gradient Gel Electrophoresis (PCR-DGGE) method, and subsequently identified through DNA sequence analyses. The obtained sequences were aligned using the Basic Local Alignment Search Tool (BLAST) analysis. Molecular Evolutionary Genetics Analysis (MEGA X) software was utilized for phylogenetic analyses. While Komogataeibacter rhaeticus was detected as the dominant species in olive vinegar samples, Komogataeibacter xylinus (Gluconacetobacter), also known as vinegar bacteria, was detected as the dominant species in apple cider vinegar samples. The bacterial species in vinegars produced by traditional methods were identified and isolated, and these bacteria were stored as culture.
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