Identification of Bacterial Species from Fermented Anchovy (Engraulis encrasicolus) Samples by MALDI-TOF MS and Determination of Some Microbiological Properties of These Samples

Nurcan Erbil; Yusuf Alan

Makale detayları

Identification of Bacterial Species from Fermented Anchovy (Engraulis encrasicolus) Samples by MALDI-TOF MS and Determination of Some Microbiological Properties of These Samples

Yazarlar:

Nurcan Erbil | Yusuf Alan

Yayıncı:

Igdir University

Ana Başlıklar:

Mikrobiyoloji (Diğer)

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.791-797

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001356695

pISSN:

2536-4618

Anahtar kelimeler:

Özet:

 Türkiye is a country surrounded by sea on three sides. Therefore, it is very rich in terms of seafood; however, unfortunately, fermented seafood is not very common in our country. Fermented anchovy Engraulis encrasicolus is traditionally produced in some villages andor local provinces of the Black Sea Region. In this study, two traditionally fermented anchovy Engraulis encrasicolus samples obtained from Artvin and Trabzon were used. Characteristic colonies isolated from these samples were identified via MALDI-TOF MS. Moreover, total mesophilic aerobic bacteria, total lactic acid bacteria LAB, and total yeast and mold of these samples were also determined. Bacillus thuringiensis, Bacillus subtilis, and Paenibacillus pabuli were identified in the Trabzon sample, whereas Micrococcus luteus and Bacillus simplex were identified in the Artvin sample by MALDI-TOF MS. Moreover, Artvin sample had the more total lactic acid bacteria LAB, total mesophilic aerobic bacteria, and total yeast and mold than Trabzon sample. This study aims to increase awareness of fermented seafood in our country, and some microbiological properties of these fermented anchovy samples were revealed.

 Türkiye is a country surrounded by sea on three sides. Therefore, it is very rich in terms of seafood; however, unfortunately, fermented seafood is not very common in our country. Fermented anchovy Engraulis encrasicolus is traditionally produced in some villages andor local provinces of the Black Sea Region. In this study, two traditionally fermented anchovy Engraulis encrasicolus samples obtained from Artvin and Trabzon were used. Characteristic colonies isolated from these samples were identified via MALDI-TOF MS. Moreover, total mesophilic aerobic bacteria, total lactic acid bacteria LAB, and total yeast and mold of these samples were also determined. Bacillus thuringiensis, Bacillus subtilis, and Paenibacillus pabuli were identified in the Trabzon sample, whereas Micrococcus luteus and Bacillus simplex were identified in the Artvin sample by MALDI-TOF MS. Moreover, Artvin sample had the more total lactic acid bacteria LAB, total mesophilic aerobic bacteria, and total yeast and mold than Trabzon sample. This study aims to increase awareness of fermented seafood in our country, and some microbiological properties of these fermented anchovy samples were revealed.

 Türkiye is a country surrounded by sea on three sides. Therefore, it is very rich in terms of seafood; however, unfortunately, fermented seafood is not very common in our country. Fermented anchovy Engraulis encrasicolus is traditionally produced in some villages andor local provinces of the Black Sea Region. In this study, two traditionally fermented anchovy Engraulis encrasicolus samples obtained from Artvin and Trabzon were used. Characteristic colonies isolated from these samples were identified via MALDI-TOF MS. Moreover, total mesophilic aerobic bacteria, total lactic acid bacteria LAB, and total yeast and mold of these samples were also determined. Bacillus thuringiensis, Bacillus subtilis, and Paenibacillus pabuli were identified in the Trabzon sample, whereas Micrococcus luteus and Bacillus simplex were identified in the Artvin sample by MALDI-TOF MS. Moreover, Artvin sample had the more total lactic acid bacteria LAB, total mesophilic aerobic bacteria, and total yeast and mold than Trabzon sample. This study aims to increase awareness of fermented seafood in our country, and some microbiological properties of these fermented anchovy samples were revealed.

 Türkiye is a country surrounded by sea on three sides. Therefore, it is very rich in terms of seafood; however, unfortunately, fermented seafood is not very common in our country. Fermented anchovy Engraulis encrasicolus is traditionally produced in some villages andor local provinces of the Black Sea Region. In this study, two traditionally fermented anchovy Engraulis encrasicolus samples obtained from Artvin and Trabzon were used. Characteristic colonies isolated from these samples were identified via MALDI-TOF MS. Moreover, total mesophilic aerobic bacteria, total lactic acid bacteria LAB, and total yeast and mold of these samples were also determined. Bacillus thuringiensis, Bacillus subtilis, and Paenibacillus pabuli were identified in the Trabzon sample, whereas Micrococcus luteus and Bacillus simplex were identified in the Artvin sample by MALDI-TOF MS. Moreover, Artvin sample had the more total lactic acid bacteria LAB, total mesophilic aerobic bacteria, and total yeast and mold than Trabzon sample. This study aims to increase awareness of fermented seafood in our country, and some microbiological properties of these fermented anchovy samples were revealed.

Makale detayları

Identification of Bacterial Species from Fermented Anchovy (Engraulis encrasicolus) Samples by MALDI-TOF MS and Determination of Some Microbiological Properties of These Samples

Yazarlar: Nurcan Erbil | Yusuf Alan

Yayıncı: Igdir University

Ana Başlıklar: Mikrobiyoloji (Diğer)

Dergi: Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.791-797

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001356695

pISSN: 2536-4618

Fermented anchovy

MALDI-TOF MS

total mesophilic aerobic bacteria

total lactic acid bacteria

total yeast and mold

Sayı

Yazarlar:

Nurcan Erbil | Yusuf Alan

Yayıncı:

Igdir University

Ana Başlıklar:

Mikrobiyoloji (Diğer)

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.15 Issue 3, pp.791-797

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001356695

pISSN:

2536-4618