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Carbonate and silicate dissolving bacteria isolated from home-made yogurt samples
Furkan Orhan1,2, Abdullah Demirci2, Arzu Gormez3
1Agri Ibrahim Cecen University, Science and Art Faculty, Molecular Biology and Genetics Department, 04100 Agri, Turkey.
Anais Da Academia Brasileira De Ciencias
|August 11, 2021
Summary
This study isolated 28 bacterial strains from Turkish yogurt, identifying novel Burkholderia and Sphingomonas species. Many isolates demonstrated significant carbonate and silicate dissolving potential, highlighting yogurt bacteria as valuable resources.
Area of Science:
- Microbiology
- Biochemistry
Background:
- Home-made yogurt is a source of diverse microbial communities.
- Understanding bacterial diversity in fermented foods is crucial for food safety and potential applications.
Purpose of the Study:
- To isolate and identify bacteria from home-made yogurt in Ağrı Province, Turkey.
- To investigate the mineral-dissolving capabilities of the isolated bacterial strains.
- To report novel bacterial genera in yogurt samples.
Main Methods:
- Bacterial isolation from yogurt samples.
- Conventional and molecular identification techniques (16S rDNA sequencing).
- Assays for carbonate (CaCO3, MgCO3) and silicate (CaSiO3, MgSiO3) dissolution.
Main Results:
- Twenty-eight bacterial strains were isolated; 17 were identified into five genera: Sphingomonas, Burkholderia, Lactobacillus, Lactococcus, and Staphylococcus.
- Burkholderia was identified in home-made yogurt for the first time; Sphingomonas was detected for the second time.
- Fifteen and 10 isolates showed CaCO3 and MgCO3 dissolving potential, respectively. Six and two isolates exhibited CaSiO3 and MgSiO3 dissolving abilities.
Conclusions:
- The study reveals significant bacterial diversity in Turkish fermented milk.
- Isolated bacteria, particularly Sphingomonas and Burkholderia, possess notable mineral-dissolving properties.
- These findings suggest potential for isolating lactic acid bacteria (LAB) with probiotic applications.
