The Metagenomic Properties of Uşak Tarhana Dough
This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical and microbiological properties. The microbiot...
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MDPI AG
2024-12-01
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| Series: | Fermentation |
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| author | Naciye Afranur Mitaf Dudu Simsek Kirca Omer Simsek |
| author_facet | Naciye Afranur Mitaf Dudu Simsek Kirca Omer Simsek |
| author_sort | Naciye Afranur Mitaf |
| collection | DOAJ |
| description | This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical and microbiological properties. The microbiota was examined through metagenomic analysis using high-throughput sequencing, followed by bioinformatic processing with QIIME2 and DADA2 tools. Taxonomic analyses revealed that <i>Lactiplantibacillus plantarum</i> and <i>Fructilactobacillus sanfranciscensis</i> were the dominant species in most samples. In Silico analysis confirmed the presence of <i>Fructilactobacillus sanfranciscensis</i> in the tarhana fermentation microbiota. Diversity analyses, including Shannon and Chao1 indices, indicated significant variation in microbial diversity and homogeneity among the samples. Differences in microbiota diversity were observed between tarhana produced in the northern and southern regions of Uşak. The bacterial diversity of the tarhana samples showed partial differences at the micro-local level, and these results suggested that the slight variation in bacterial diversity between the northern and southern regions might be related to mild climatic transition. |
| format | Article |
| id | doaj-art-d4f7faefe4374a4fb8027cbc2f811a06 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-d4f7faefe4374a4fb8027cbc2f811a062024-12-27T14:25:26ZengMDPI AGFermentation2311-56372024-12-01101262010.3390/fermentation10120620The Metagenomic Properties of Uşak Tarhana DoughNaciye Afranur Mitaf0Dudu Simsek Kirca1Omer Simsek2Department of Food Engineering, Faculty of Chemistry and Metallurgy, Yıldız Technical University, 34220 Istanbul, TürkiyeUşak Provincial Directorate of Agriculture and Forestry, 64400 Uşak, TürkiyeDepartment of Food Engineering, Faculty of Chemistry and Metallurgy, Yıldız Technical University, 34220 Istanbul, TürkiyeThis study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical and microbiological properties. The microbiota was examined through metagenomic analysis using high-throughput sequencing, followed by bioinformatic processing with QIIME2 and DADA2 tools. Taxonomic analyses revealed that <i>Lactiplantibacillus plantarum</i> and <i>Fructilactobacillus sanfranciscensis</i> were the dominant species in most samples. In Silico analysis confirmed the presence of <i>Fructilactobacillus sanfranciscensis</i> in the tarhana fermentation microbiota. Diversity analyses, including Shannon and Chao1 indices, indicated significant variation in microbial diversity and homogeneity among the samples. Differences in microbiota diversity were observed between tarhana produced in the northern and southern regions of Uşak. The bacterial diversity of the tarhana samples showed partial differences at the micro-local level, and these results suggested that the slight variation in bacterial diversity between the northern and southern regions might be related to mild climatic transition.https://www.mdpi.com/2311-5637/10/12/620metagenomicstarhanafermentation microbiotabioinformatics |
| spellingShingle | Naciye Afranur Mitaf Dudu Simsek Kirca Omer Simsek The Metagenomic Properties of Uşak Tarhana Dough Fermentation metagenomics tarhana fermentation microbiota bioinformatics |
| title | The Metagenomic Properties of Uşak Tarhana Dough |
| title_full | The Metagenomic Properties of Uşak Tarhana Dough |
| title_fullStr | The Metagenomic Properties of Uşak Tarhana Dough |
| title_full_unstemmed | The Metagenomic Properties of Uşak Tarhana Dough |
| title_short | The Metagenomic Properties of Uşak Tarhana Dough |
| title_sort | metagenomic properties of usak tarhana dough |
| topic | metagenomics tarhana fermentation microbiota bioinformatics |
| url | https://www.mdpi.com/2311-5637/10/12/620 |
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