Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
LWT · Ocak 2022
YÖKSİS Kayıtları
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
LWT · 2022 SCI
PROFESÖR NİHAT AKIN →
A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
LWT · 2022 SCI
DOÇENT TALHA DEMİRCİ →
Makale Bilgileri
DergiLWT
Yayın TarihiOcak 2022
Cilt / Sayfa154
Scopus ID2-s2.0-85120702794
Erişim🔓 Açık Erişim
Özet
In this study, homemade back-slopped yogurts were collected from seven different mountainous villages of Turkey and evaluated their microbiota via next-generation sequencing (NGS). The predominant taxa at the phyla level were Firmicutes (79.08–94.96%), Bacteriodetes (3.94–11.64%), and Proteobacteria (0.91–8.79%) which together accounted for more than 99% of the total relative bacterial abundance. Lactobacillus genus dominated the microbiota with 78.25% relative abundance followed by Streptococcus, Bacteroides, Prevotella, and Acinetobacter genera while Lactobacillus delbrueckii was the most prevalent species in yogurts except for TD3 and TD7 samples. Surprisingly, Lactobacillus helveticus species was present in large proportions in TD3 and TD5 samples with 61.20% and 36.70% relative abundances, respectively, however, it was not detected in TD1, TD4, and TD7. Besides, P. copri, B. vulgatus, F. prausnitzii, and B. dorei were amongst the most prevalent species in all samples. Overall, this study discussed the presence of B. vulgatus, F. prausnitzii, and B. dorei species which were previously recommended to be included in probiotic formulations and considered among the new generation probiotics and human health biomarkers in homemade yogurts besides main yogurt bacteria and L. helveticus. Therewithal, our work revealed crucial data related to the highly complex bacterial composition of homemade products through an NGS-based approach.
Yazarlar (4)
1
Talha Demirci
2
Nihat Akın
ORCID: 0000-0002-0966-1126
3
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
4
Abdullah Oğul
Anahtar Kelimeler
Bacteroides
Homemade yogurt
Lactobacillus
NGS
Prevotella
Kurumlar
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Panagro Meat and Dairy Integrated Company
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
12
Atıf
4
Yazar
5
Anahtar Kelime