TY  - JOUR
TI  - Isolation of Lactic Acid Bacteria from Tarhana
AB  - Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt.There are variations in its use, it can be consumed as a snack, or as a soup, and its exact ingredients vary betweendifferent geographical regions. Our study aims to isolate and identify lactic acid bacteria in tarhana samples viabiochemical and molecular biology identification techniques. Three different tarhana samples were studied forbacterial Gram reactions, catalase activity, gas production, growth at 10°C and 45°C, in 6% and 16% NaClconcentrations and at pH 4,4 and pH 9,6 for the biochemical tests. For the molecular biology experiments, PCRRFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.
AU  - Cebeci Aydın, Aysun
AU  - ÇALIŞ, Burak
AU  - POLAT, Muhammet Fatih
DO  - 10.33202/comuagri.624715
PY  - 2020
JO  - ÇOMÜ Ziraat Fakültesi Dergisi
VL  - 8
IS  - 1
SN  - 2147-8384
SP  - 51
EP  - 59
DB  - TRDizin
UR  - http://search/yayin/detay/454819
ER  -