Gaziantep ilinin Şehitkâmil ilçesi köylerindeki geleneksel yoğurtlarda maya izolasyonu ve moleküler karakterizasyonu

Yoghurt was first made by the Turks in Asia in the 8th century and was called "yogurut". There has been information in some works such as "Kutadgu Bilig" and "Divan Lugat-ı Turk" about the processing old yoghurt 1000 years ago in Turkish countries. For thousands of years traditional yoghurt production has been done using yogurts based on yogurts. As a result of the developments in science and technology, production has begun to be produced industrially with standardization. It has been suggested that the total size of the yogurt market together with 3 million tons home production per year. It is thought that the consumption of yogurt per capita in our country has been about 40 kg per year. In this study 36 samples of yoghurt were collected from 12 villages of Şehitkamil district and samples were distributed to MRS and M17 Agar media. After that, each sample was incubated for 72 hours at 37 - 42 ° C for the development of microorganisms. Fresh pure cultures were obtained. Appropriate DNA was isolated from pure cultures. The new generation sequence was characterized by 16s rRNA and 18s rRNA sequence analysis method. of 28 isolates 12 different yeast Kluyveromyces marxianus / lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae, 16 different strains of bacteria. It is known that Staphylococcus epidermidis and Staphylococcus hominis species are pathogenic bacteria of normal human flora element Acinetobacter variabilis Streptococcus salivarius subsp. thermophilus, and Lactobacillus delbrueckii subsp. Significant results have been obtained in terms of determining the ability of bulgaricus species to make yogurt.