Geleneksel Yöntemle Üretilen Zeytin ve Elma Sirkesi Biyofilm Formlarındaki Bakteriyel Floranın PZR DGJE Yöntemi ile Belirlenmesi

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v11i11.2051-2058.6043

Anahtar Kelimeler:

Sirke- Asetik asit bakterisi- PZR-DGJE Tekniği- Mikrobiyal çeşitlilik - Moleküler teknikler

Özet

Bu çalışmada, geleneksel yöntemle üretilmiş zeytin ve elma sirke biyofilmlerindeki bakteriyel popülasyon farklılıkları; türlerinin izolasyonu, bakteriyel 16S rRNA geninin V3 bölgesinin PZR (Polimer Zincir Reaksiyonu) amplifikasyonu ve ardından DGJE (Denatüre Edici Gradyan Jel Elektroforezi) ile PZR DGJE (Polimeraz Zincir Reaksiyonu Denatüre Edici Gradyan Jel Elektroforez) yöntemiyle belirlenerek, DNA dizi analizleriyle tanımlanmıştır. Elde edilen diziler, BLAST (Basic Local Alignment Search Tool = Temel Bölgesel Hizalama Arama Aracı) analizi ile hizalanmıştır. Filogenetik analiz için MEGA X (Molecular Evolutionary Genetics Analysis, X) programı kullanılmıştır. Zeytin sirkesi örneklerinde Komogataeibacter rhaeticus baskın tür olarak, elma sirke örneklerinde ise sirke bakterisi olarak bilinen Komogataeibacter xylinus (Gluconacetobacter) baskın tür olarak tespit edilmiştir. Geleneksel üretim yöntemiyle üretilen sirkelerdeki bakteriyel türlerin tanımlanması ve izolasyonu ile bu bakteriler kültür olarak depolanmıştır.

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Yayınlanmış

2023-11-26

Nasıl Atıf Yapılır

Oktar Uzun, B., & Bayraktar, A. (2023). Geleneksel Yöntemle Üretilen Zeytin ve Elma Sirkesi Biyofilm Formlarındaki Bakteriyel Floranın PZR DGJE Yöntemi ile Belirlenmesi. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 11(11), 2051–2058. https://doi.org/10.24925/turjaf.v11i11.2051-2058.6043

Sayı

Bölüm

Araştırma Makalesi