Molecular Characterization of Yogurt Bacteria Isolated from Beans and Lentils

Abstract

As yogurt and similar fermented dairy products haveproved positive effects on human nutrition and health, its production andconsumption are rapidly increasing all over the world. However, effortscontinues to improve the production and quality of yogurt with variousproperties using new techniques. In Turkey production of yogurt form fermentedmilk is carried out using starter cultures imported from abroad. Lentil andbean  were inoculated into milk withoutUHT to obtain a first culture. Yogurt production was carried out using milkwithout UHT in the first culture. Fresh pure culture was obtained from theproduced yogurt and DNA's were isolated and stored. Molecular characterizationwas performed using 16s rRNA sequence analysis by  next-generation sequencing and MALDI-TOFmethods.In this study, we investigated whether or not the obtained bacteria aregood candidates to be yogurt starter cultures. This study is a preliminarystudy for the researchers who will work in this field and will shed light tothe scientific community.