Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar

Esin POYRAZOĞLU ÇOBAN; Mustapha TOURAY; Bahadır TÖRÜN; H. Halil BIYIK

doi:https://doi.org/10.21448/ijsm.365062

Makale detayları

Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar

Yazarlar:

Esin POYRAZOĞLU ÇOBAN | Mustapha TOURAY | Bahadır TÖRÜN | H. Halil BIYIK

Yayıncı:

İzzet KARA

Ana Başlıklar:

Yaşam bilimleri

Dergi:

International Journal of Secondary Metabolite 2018 Vol.5 Issue 1, pp.42-48

Belge Tipi:

Makale

Yayın Tarihi:

1/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000471751

Sıklık:

Üç Aylık

eISSN:

2148-6905

DOI:

https://doi.org/10.21448/ijsm.365062

Özet:

 


Wine
is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been
consumed by human beings in religious ceremonies since ancient times. Vinegar
is sour juice that is used as a sweetener in meals, in salads, or as a
preservative such as brine. It has a great variety of industrial, medical, and
domestic uses are still commonly practiced today. The aim of this study was to
determine the bacterial biodiversity of
home-made wine and vinegar using classic and molecular methods. Morphological,
cultural and biochemical identifications were made according to the Bergey’s
Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR
method was used. PCR results of these samples were send to the sequencing.
BLASTn software was used to match our sequences with the ones in GenBank. In
this study, bacteria colonies were
isolated from home-made wine and vinegar. According to molecular results acetic
acid and lactic acid bacteria were found.

.

 


Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine. It has a great variety of industrial, medical, and domestic uses are still commonly practiced today. The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods. Morphological, cultural and biochemical identifications were made according to the Bergey’s Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR method was used. PCR results of these samples were send to the sequencing. BLASTn software was used to match our sequences with the ones in GenBank. In this study, bacteria colonies were isolated from home-made wine and vinegar. According to molecular results acetic acid and lactic acid bacteria were found.

.

Makale detayları

Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar

Yazarlar: Esin POYRAZOĞLU ÇOBAN | Mustapha TOURAY | Bahadır TÖRÜN | H. Halil BIYIK

Yayıncı: İzzet KARA

Ana Başlıklar: Yaşam bilimleri

Dergi: International Journal of Secondary Metabolite 2018 Vol.5 Issue 1, pp.42-48

Belge Tipi: Makale

Yayın Tarihi: 1/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000471751

Sıklık: Üç Aylık

eISSN: 2148-6905

DOI: https://doi.org/10.21448/ijsm.365062

Sayı

Yazarlar:

Esin POYRAZOĞLU ÇOBAN | Mustapha TOURAY | Bahadır TÖRÜN | H. Halil BIYIK

Yayıncı:

İzzet KARA

Ana Başlıklar:

Yaşam bilimleri

Dergi:

International Journal of Secondary Metabolite 2018 Vol.5 Issue 1, pp.42-48

Belge Tipi:

Makale

Yayın Tarihi:

1/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000471751

Sıklık:

Üç Aylık

eISSN:

2148-6905

DOI:

https://doi.org/10.21448/ijsm.365062