Research Information System
6th International European Congress on Mathematics-Engineering, Natural & Medical Sciences (MAS)., Kharkiv, Ukraine, 12 - 14 July 2019, vol.1, no.1, pp.1, (Summary Text)
Yogurt is one of the most popular fermented milk product in Turkey and in the world. Because of its low pH value, yogurt is a suitable environment for the growth of microorganisms. Yeasts are a heterogeneous group of fungal organisms present in yogurt as well as in a variety of fermented products. Therefore, the aim of this study was to determine the yeast microbiota associated with Turkish traditional food, yogurt, collected from 4 different dairies in Central Anatolia, Turkey. For identifying yeast biota, we used two molecular techniques, PCR-RFLP analysis and sequencing of ITS-5.8S rDNA and D1/D2 26S rDNA gene region. Phylogenetic relationship among the yeast strains was analyzed using Maximum Parsimony (MP) in MEGA-X. Nucleotide sequences of ITS1-5.8S-ITS2 rDNA and D1/D2 26S rDNA gene regions of yeast strains and two out group were aligned with ClustalX algorithm in MEGA-X. As a result of this study, 42 yeast strains were isolated from yogurt samples. Yeast populations of the yogurts ranged from 5X102 cfu/ml to 6X103 cfu/ml. After PCR amplification of isolated yeast strains, five different groups were observed according to the length of ITS1-5,8S rDNA -ITS2 region and only one group was observed according to the length of D1/D2 26S rDNA gene region. The RFLP analysis of ITS1-5.8S-ITS2 rDNA PCR products released ten different restriction profiles. The RFLP analysis of D1/D2 26S rDNA PCR products released four different restriction profiles. The sequence analysis of PCR amplicons revealed that the isolated yeast strains belong to ten different species.