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Article Citation - WoS: 4Citation - Scopus: 516s Bacterial Metagenomic Analysis of Herby Cheese (otlu Peynir) Microbiota(Istanbul Univ-cerrahpasa, 2021) Sudağıdan, Mert; Yurt, Mediha Nur Zafer; Taşbaşı, Behiye Büşra; Acar, Elif Esma; Ömeroğlu, Esra Ersoy; Uçak, Samet; Aydın, Ali; Ozalp, Cengiz; Ersoy Omeroglu, Esra; Mediha Nur, Zafer YURTCheese microbiota may contain various bacterial species due to the use of different types of milk, rennet, and herbs. In this study, the distribution of the dominant bacteria present in the microbiota of herby cheese samples (n = 13) were examined by the next generation sequencing (NGS) technique. DNA was extracted both directly from cheese samples and after pre-enrichment. The metagenomic analysis of the NGS results revealed that Firmicutes were dominant both in DNA directly extracted from herby cheese (KOP), and pre-enriched samples (OP), at the phylum level. At the genus level, Lactobacillus, Lactococcus, and Streptococcus were dominant in the KOP samples, whereas in the OP samples, Enterococcus, Streptococcus, and Bacillus were determined as the dominant bacterial genera. Although Lactococcus raffinolactis and Streptococcus salivarius were dominant in the KOP samples, Enterococcus faecalis and S. salivarius were dominant in the OP samples. The Shannon species diversity index and principal coordinates analysis (PCoA) were used to determine the distribution in KOP and OP samples at the genus level. The PCoA of KOP-10, KOP-11, KOP-2, and KOP-7, KOP-3, and KOP-6 samples showed the wide distribution, whereas KOP-5, KOP-8, KOP-9, and KOP-14 herby cheese samples were closely related. The OP samples, especially OP-7 and OP-14, showed wide distribution in comparison to other OP samples. Finally, the dominant bacterial communities were identified by DNAbased metagenomic analysis, and this is the first report to elucidate the microbiota of herby cheese produced in Turkey using the NGS technique.Article Citation - WoS: 3Citation - Scopus: 2Bacterial Microbiota and Chemical Properties of Turkish Tarhana(Slovak Univ Agriculture Nitra, 2022) Omeroglu, Esra Ersoy; Can, Oezge; Temiz, Sevval Nur; Al, Rabia; Altunbas, Osman; Soyucok, Ali; Sudagidan, MertTarhana is one of the traditional Turkish fermented food and it is served as a soup. In this study, bacterial microbiota and chemical properties (acidity, salt, and moisture content) of tarhana samples (n=96) were examined. The metagenomic analysis revealed that Firmicutes were the dominant phylum and Bacillaceae, Enterococcaceae, Paenibacillaceae, Enterobacteriaceae, and Clostridiaceae were the dominant bacterial families. In the samples, Bacillus, Enterococcus, and Paenibacillus were mostly identified at the genus level. Alpha diversity and evenness showed that sample 30 had the highest diversity collected from Izmir. Principal Coordinate Analysis was used to identify relationships of samples at different taxonomic levels and it was found that most of the samples were closely related at the phylum level. Chemical analysis indicated that the acidity of tarhana samples varied between 5.00% and 42.5%, moisture contents were 4.39- 18.66% and salt values were from 0.32% to 6.64%. The results of this study extensively demonstrated the chemical properties and the dominant bacterial communities present in tarhana samples collected from different parts of Turkiye.
