(Çanakkale Onsekiz Mart Üniversitesi, 2020) Çalış, Burak; Polat, Muhammet Fatih; Cebeci, Aysun; 0000-0003-4083-490x; 0000-0002-4997-1313; 0000-0002-6158-8798; AGÜ, Yaşam ve Doğa Bilimleri Fakültesi, Moleküler Biyoloji ve Genetik Bölümü; Çalış, Burak; Polat, Muhammet Fatih; Cebeci, Aysun
Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt.There are variations in its use, it can be consumed as a snack, or as a soup, and its exact ingredients vary betweendifferent geographical regions. Our study aims to isolate and identify lactic acid bacteria in tarhana samples viabiochemical and molecular biology identification techniques. Three different tarhana samples were studied forbacterial Gram reactions, catalase activity, gas production, growth at 10°C and 45°C, in 6% and 16% NaClconcentrations and at pH 4,4 and pH 9,6 for the biochemical tests. For the molecular biology experiments, PCRRFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.