Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/12908
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dc.contributor.authorErsoy Ömeroğlu, Esratr
dc.contributor.authorCan, Özgetr
dc.contributor.authorTemiz, Sevval Nurtr
dc.contributor.authorAl, Rabia-
dc.contributor.authorAltunbas, Osmantr
dc.contributor.authorSoyucok, Alitr
dc.contributor.authorYurt, Mediha Nur Zafer-
dc.date.accessioned2023-02-05T13:24:13Z-
dc.date.available2023-02-05T13:24:13Z-
dc.date.issued2023-
dc.identifier.issn1338-5178-
dc.identifier.urihttps://doi.org/10.55251/jmbfs.9143-
dc.identifier.urihttps://hdl.handle.net/11147/12908-
dc.descriptionArticle; Early Accessen_US
dc.description.abstractTarhana 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 Izmir. 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 Turkiye.en_US
dc.language.isoenen_US
dc.publisherSlovak University of Agricultureen_US
dc.relation.ispartofJournal of Microbiology Biotechnology and Food Sciencesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTarhanaen_US
dc.subjectMicrobiotaen_US
dc.subjectMetagenomicsen_US
dc.subjectNext generation sequencingen_US
dc.subjectLactic-acid Bacteriaen_US
dc.subjectFermentationen_US
dc.subjectFooden_US
dc.titleBacterial mirobiota and chemical properties of Turkish tarhanaen_US
dc.typeArticleen_US
dc.authorid0000-0002-2063-2502-
dc.institutionauthorCan, Özgetr
dc.departmentİzmir Institute of Technology. Bioengineeringen_US
dc.identifier.wosWOS:000904610500001en_US
dc.identifier.scopus2-s2.0-85147746527en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr
dc.identifier.doi10.55251/jmbfs.9143-
dc.identifier.scopusqualityQ3-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.01. Department of Bioengineering-
Appears in Collections:Bioengineering / Biyomühendislik
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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