Next-generation sequencing of shalgam flavor influencing microflora

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dc.contributor.authorEkici, Halil
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorIlgaz, Ceren
dc.date.accessioned2025-01-06T17:45:04Z
dc.date.available2025-01-06T17:45:04Z
dc.date.issued2022
dc.description.abstractShalgam is a fermented sour beverage produced by lactic acid fermentation of black carrots. In this study, some physicochemical analyses and microbial counts of the shalgam samples were analyzed. Dominant lactic acid bacteria (LAB) and yeast-mold species and their composition were determined using next-generation sequencing (NGS) methods and volatile compounds profiles of shalgams were performed during the fermentation process. The total number of bacteria decreased gradually and the number of LAB and yeast increased gradually. The dominant types of LAB in the fermentation process were determined as Leuconostoc mesenteroides, Lactococcus lactis, and Leuconostoc pseudomesenteroides and the dominant yeast species were Saccharomyces cerevisiae and Candida boidinii. Ethyl alcohol was the dominant volatile compound in shalgam. Phenol and 2,4-bis(1,1-dimethylethyl) had lower percentage in total volatile compounds. Novelty impact statement Microbial profile and flavor changes were analyzed during fermentation in shalgam using real-time PCR and next-generation sequencing methods. Dominant species lactic acid bacteria species in shalgam were L. mesenteroides, L. lactis, and L. pseudomesenteroides and, S. cerevisiae and C. boidinii the dominant yeast species. Terpenes and alcohols were main volatile compounds of shalgam during fermentation. Quality of shalgam is closely related to the microbial flora, mainly LAB, of fermentation. Species determined in this study will be the source to select the starter cultures for future studies and then for industrial usage.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Adana Alparslan Turke Science and Technology University [17303008, 18103017]
dc.description.sponsorshipThis work was supported by the Scientific Research Projects Coordination Unit of Adana Alparslan Turke Science and Technology University [grant number 17303008, 18103017].
dc.identifier.doi10.1111/jfpp.15982
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85116154142
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.15982
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3278
dc.identifier.volume46
dc.identifier.wosWOS:000703185800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectLactıc-Acıd Bacterıa
dc.subjectDaucus-Carota L.
dc.subjectVolatıle Compounds
dc.subjectAroma Compounds
dc.subjectRıbosomal-Rna
dc.subjectFermentatıon
dc.subjectSalgam
dc.subjectStraıns
dc.subjectSoıls
dc.subjectJuıce
dc.titleNext-generation sequencing of shalgam flavor influencing microflora
dc.typeArticle

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