Vedecký časopis - archív
Journal of Food and Nutrition Research
Súhrny čísla 4 / 2023
Kadiroğlu, H. – Çetin, B.
Identification of bacterial microbiota of traditional homemade vinegars
Journal of Food and Nutrition Research, 62, 2023, č. 4, s. 354-362
Bülent Çetin, Department of Food Engineering, Faculty of Agriculture, Atatürk University,
Original article
Received 4 May 2023; 1st revised 9 July 2023; 2nd revised 5 August 2023; accepted
Súhrn: In this study, microbiological analyses were performed on 41 samples of homemade vinegar to obtain information on the microbiota that might play a role in the fermentation of the vinegar. For this aim total aerobic mesophilic bacteria, yeast and mold, enterococcus, coliform bacteria, probable acetic acid bacteria counts, pH and titratable acidity were investigated and 98 bacteria isolates obtained from glucose-yeast-extract-calsium carbonate (GYC) medium. The isolates were classified using repetitive-element polymerase chain reaction (rep-PCR) technique with GTG5 primer. Identifications of isolates were performed by targeting the 16S rDNA region of the strains representing the group. Bacillus, Brevibacillus parabrevis, Acetobacter okinawensis, Paenibacillus, Lactobacillus casei, Acetobacter pasteurianus, Acinetobacter johnsonii were found in the microbiota of vinegar samples. As a result, it was concluded that the traditional homemade vinegar procedure has not been able to applied successfully.
Kľúčové slová: homemade vinegar; acetic acid bacteria; identification; 16S rDNA
Na stiahnutie:
jfnr-2023-4-pp354-362-kadiroglu.pdf (PDF, 987.95 Kb, 111x)