Bacterial Profiling of Brined Grapevine Leaves Collected From Different Local Markets in Türkiye

dc.authorid Yurt, Mediha Nur Zafer/0000-0002-3064-3811
dc.authorid Ucak, Samet/0000-0002-3461-2481
dc.authorscopusid 57211084286
dc.authorscopusid 55788627100
dc.authorscopusid 57209077519
dc.authorscopusid 24921796800
dc.authorscopusid 57210728135
dc.authorscopusid 6504450287
dc.contributor.author Ucak, S.
dc.contributor.author Yegin, Z.
dc.contributor.author Yurt, M.N.Z.
dc.contributor.author Sudagidan, M.
dc.contributor.author Altunbas, O.
dc.contributor.author Ozalp, V.C.
dc.date.accessioned 2025-03-05T20:47:02Z
dc.date.available 2025-03-05T20:47:02Z
dc.date.issued 2025
dc.department Atılım University en_US
dc.department-temp Ucak S., Department of Medical Biology and Genetics, Faculty of Medicine, Istanbul Aydın University, Istanbul, Turkey; Yegin Z., Medical Laboratory Techniques Program Vocational School of Health Services, Sinop University, Sinop, Turkey; Yurt M.N.Z., KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, Turkey; Sudagidan M., KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, Turkey; Altunbas O., SARGEM, Konya Food and Agriculture University, Meram, Turkey; Ozalp V.C., Medical School Department of Medical Biology, Atilim University, Ankara, Turkey en_US
dc.description.abstract Microorganisms linked to the grapevine, Vitis vinifera, can impact crop quality, plant growth, and human and plant health. This study examined the bacterial community structures of brined grapevine leaves (n = 56) taken from seven distinct regions in Türkiye using next-generation sequencing technology. Investigations were also conducted into the samples' chemical properties. Firmicutes was the dominant phylum, followed by Proteobacteria, Actinobacteria, and Bacteroidetes. Bacillaceae was the predominant family in the analyzed samples, followed by Clostridiaceae, Peptostreptococcaceae, and Enterobacteriaceae. Bacillus was the dominant genus, followed by Lysinibacillus and Clostridium sensu stricto. The samples exhibited differences in terms of pH, total acidity, and salt content. The pH values of the brined grapevine leaves ranged from 2.31 to 6.91, the acidity levels ranged from 0.09% to 1.80%, and the salt percentages ranged from 3.39% to 49.14%. This research provides pioneering information for bacterial community analysis of brined grapevine leaves. © 2025 Wiley-VHCA AG, Zurich, Switzerland. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.doi 10.1002/cbdv.202403049
dc.identifier.issn 1612-1872
dc.identifier.pmid 39925312
dc.identifier.scopus 2-s2.0-85219703836
dc.identifier.scopusquality Q4
dc.identifier.uri https://doi.org/10.1002/cbdv.202403049
dc.identifier.wos WOS:001421875200001
dc.identifier.wosquality Q3
dc.language.iso en en_US
dc.publisher John Wiley and Sons Inc en_US
dc.relation.ispartof Chemistry and Biodiversity en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 0
dc.subject 16S Rrna | Bacterial Community Structure | Brined Grapevine Leaf | Metagenomic Analysis | Vitis Vinifera en_US
dc.title Bacterial Profiling of Brined Grapevine Leaves Collected From Different Local Markets in Türkiye en_US
dc.type Article en_US
dc.wos.citedbyCount 0
dspace.entity.type Publication

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