Abstract
Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine. It has a great variety of industrial, medical, and domestic uses are still commonly practiced today. The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods. Morphological, cultural and biochemical identifications were made according to the Bergey’s Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR method was used. PCR results of these samples were send to the sequencing. BLASTn software was used to match our sequences with the ones in GenBank. In this study, bacteria colonies were isolated from home-made wine and vinegar. According to molecular results acetic acid and lactic acid bacteria were found.
Highlights
The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods
Material and Methods: Home-made wine and vinegar samples were collected from the villages of Aydın
In this study, a total of 50 samples were isolated from home-made wine and vinegar
Summary
Esin POYRAZOĞLU ÇOBAN1, Mustapha TOURAY1, Bahadır TÖRÜN1, H. Halil BIYIK1 1Biology, Faculty of Science and Literature, Adnan Menderes University, Turkey epoyrazoglu@adu.edu.tr Aim of the study: Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine.
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