Isolation and characterization of microorganisms from legumes used in yoghurt fermentation

The history of the yoghurt is based on very ancient times, but there is no definite information about where and when it was first made. As yoghurt and similar fermented dairy products have proved positive effects on human nutrition and health, consumption of yoghurt and its production in the world is also increasing. However, our efforts are being made to improve yogurt quality and to produce yogurt with different techniques with new techniques. Yoghurt in the Turkish Food Codex Fermente Dairy Products Notice is defined as the fermented dairy product in which the fermentation process is generally performed using symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbruecki subsp bulgaricus. The fermentation of the yogurt in our country is carried out with cultures from foreign countries. Yoghurt samples were diluted and each sample was planted in MRS and M17 Agar medium for bacterial isolation from the diluted samples. It was then allowed to incubate for 72 hours at 37 ° C and 42 ° C for the development of microorganisms. Fresh pure cultures were obtained. By applying appropriate DNA isolation protocol from pure cultures, DNAs were obtained and stored. The new generation sequence was characterized by 16s rRNA sequence analysis and MALDI-TOF methods. The bacteria in the yogurts produced are Streptococcus thermophilus and Lactobacillus delbruecki subsp bulgaricus. In the obtained data, the breeding bacteria in the MRS and M17 media are advisable for culture used in yoghurt production.