BACTERIAL MICROBIOTA AND CHEMICAL PROPERTIES OF TURKISH TARHANA

Authors

  • Esra Ersoy Omeroglu Biology Department, Basic and Industrial Microbiology Section, Faculty of Science, Ege University, 35040 Izmir, Türkiye
  • Özge Can Department of Bioengineering, Ä°zmir Institute of Technology, Urla, 35430 Ä°zmir, Türkiye
  • Şevval Nur Temiz Department of Molecular Biology and Genetics, MuÄŸla Sıtkı Koçman University, Kötekli, 48000 MuÄŸla, Türkiye
  • Rabia Al Department of Basic and Industrial Microbiology, EskiÅŸehir Osmangazi University, 26040 EskiÅŸehir, Türkiye
  • Osman Altunbas SARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080 Konya, Türkiye
  • Ali Soyuçok Dairy Products and Technologies Application and Research Center, Mehmet Akif Ersoy University, 15030 Burdur, Türkiye
  • Mediha Nur Zafer Yurt KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080 Konya, Türkiye
  • Veli Cengiz Ozalp Medical School, Department of Medical Biology, Atilim University, 06830 Ankara, Turkey
  • Mert Sudagidan Konya Food and Agriculture University

DOI:

https://doi.org/10.55251/jmbfs.9143

Keywords:

Tarhana, Microbiota, Metagenomics, Next Generation Sequencing

Abstract

Tarhana is one of the traditional Turkish fermented food and it is served as a soup. In this study, bacterial microbiota and chemical properties (acidity, salt, and moisture content) of tarhana samples (n=96) were examined. The metagenomic analysis revealed that Firmicutes were the dominant phylum and Bacillaceae, Enterococcaceae, Paenibacillaceae, Enterobacteriaceae, and Clostridiaceae were the dominant bacterial families. In the samples, Bacillus, Enterococcus, and Paenibacillus were mostly identified at the genus level. Alpha diversity and evenness showed that sample 30 had the highest diversity collected from İzmir. Principal Coordinate Analysis was used to identify relationships of samples at different taxonomic levels and it was found that most of the samples were closely related at the phylum level. Chemical analysis indicated that the acidity of tarhana samples varied between 5.00% and 42.5%, moisture contents were 4.39–18.66% and salt values were from 0.32% to 6.64%. The results of this study extensively demonstrated the chemical properties and the dominant bacterial communities present in tarhana samples collected from different parts of Türkiye.

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Published

2022-12-21

How to Cite

Ersoy Omeroglu, E., Can, Özge, Temiz, Şevval N., Al, R., Altunbas, O., Soyuçok, A., Yurt, M. N. Z. ., Ozalp, V. C., & Sudagidan, M. (2022). BACTERIAL MICROBIOTA AND CHEMICAL PROPERTIES OF TURKISH TARHANA. Journal of Microbiology, Biotechnology and Food Sciences, 12(4), e9143. https://doi.org/10.55251/jmbfs.9143

Issue

Vol. 12 No. 4 (2023): February - March

Section

Microbiology

License

Copyright (c) 2022 Esra Ersoy Omeroglu, Özge Can, Şevval Nur Temiz, Rabia Al, Osman Altunbas, Ali Soyuçok, Mediha Nur Zafer Yurt, Veli Cengiz Ozalp, Mert Sudagidan

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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