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Determination of Bacterial Diversity of Propolis Microbiota
(Chemistry and Biodiversity, 2023-03) Ersoy-Ömeroğlu, Esra; Arserim-Uçar, Dilhun Keriman; Yeğin, Zeynep; Çağlayan, Nevzat; Zafer-Yurt, Mediha Nur; Taşbaşı, Behiye Büşra; Acar, Elif Esma; Uçak, Samet; Özalp, Veli Cengiz; Sudağıdan, Mert
Propolis is a natural resinous mixture produced by the excretions of honeybees. PCR amplification of the 16S rRNA gene region was achieved using DNA of pre-enriched propolis samples collected from Apis mellifera production hives (n=37) in Eastern Türkiye (Bingöl and its regions). Next-generation sequencing and metabarcoding techniques were used to identify bacterial communities in propolis samples. Firmicutes dominated the phylum structure, with Proteobacteria, Actinobacteria, Tenericutes, and Spirochaetes following. The top three bacterial families were Bacillaceae, Enterobacteriaceae, and Enterococcaceae. Bacillus (dominantly B. badius and B. thermolactis at the species level) was recognized at the genus level, followed by Enterococcus and Clostridium sensu stricto. Our study comprehensively identified the bacterial diversity of propolis samples. Further investigations targeting to enlighten the microbiota of propolis and its potential application fields are required to gain better insight into ecological, nutritional, and medicinal perspectives.