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dc.contributor.authorPehlivanoglu, Halime
dc.contributor.authorARICI, Muhammet
dc.contributor.authorYildirim Servi, Esra
dc.contributor.authorMetin, Banu
dc.date.accessioned2023-10-10T12:21:27Z
dc.date.available2023-10-10T12:21:27Z
dc.date.issued2023
dc.identifier.citationMetin B., Pehlivanoglu H., Yildirim Servi E., ARICI M., "Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by High-throughput Sequencing", Tarim Bilimleri Dergisi, cilt.29, sa.3, ss.756-764, 2023
dc.identifier.issn1300-7580
dc.identifier.othervv_1032021
dc.identifier.otherav_1eabc366-51b7-4984-9d95-e1e9a8193f3a
dc.identifier.urihttp://hdl.handle.net/20.500.12627/190046
dc.identifier.urihttps://avesis.istanbul.edu.tr/api/publication/1eabc366-51b7-4984-9d95-e1e9a8193f3a/file
dc.identifier.urihttps://doi.org/10.15832/ankutbd.1066364
dc.description.abstractHardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. Few studies have been conducted that have determined the microorganisms responsible for hardaliye fermentation, and those that have are limited to lactic acid bacteria (LAB) using culture-dependent techniques. This study aims to determine the bacterial dynamics of hardaliye fermentation using a culture-independent approach, high-throughput sequencing of 16S rRNA amplicons. Hardaliye was produced using the traditional method, and samples were taken and analyzed on days 0, 2, 4, 6, and 10 of fermentation. During the fermentation period, the pH decreased from 3.65 to 3.23. Amplicon sequencing showed that bacterial diversity was highest at 2 d, and lowest at 10 d, the final day. Although Enterobacteriaceae was the most dominant family at 0 and 2 d, Acetobacteriaceae, specifically Gluconobacter frateurii, became dominant with ~50% relative abundance at 4 d, and increased its abundance to >98% at 6 and 10 d. Although a slight increase in the relative abundance of ~1% (0 d) to ~5% (4 d) was observed in LAB, their presence was limited. This study showed that acetic acid bacteria should not be overlooked in hardaliye fermentation.
dc.language.isoeng
dc.subjectFitopatoloji
dc.subjectToprak ve Bitki Besleme
dc.subjectToprak Verimliliği ve Gübreleme
dc.subjectHayvan Bilimi ve Zooloji
dc.subjectYaşam Bilimleri
dc.subjectAgronomi ve Mahsul Bilimi
dc.subjectBitki Bilimi
dc.subjectZiraat
dc.subjectBitki Koruma
dc.subjectTarımsal Bilimler
dc.subjectTARIM BİLİMİ
dc.subjectBİTKİ BİLİMLERİ
dc.subjectZOOLOJİ
dc.subjectTarım Bilimleri
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleBacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by High-throughput Sequencing
dc.typeMakale
dc.relation.journalTarim Bilimleri Dergisi
dc.contributor.departmentİstanbul Sabahattin Zaim University , ,
dc.identifier.volume29
dc.identifier.issue3
dc.identifier.startpage756
dc.identifier.endpage764
dc.contributor.firstauthorID4593289


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