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A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan

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dc.contributor.authorYeğin, Zeynep
dc.contributor.authorMamatova, Zhanylbubu
dc.contributor.authorYurt, Mediha Nur Zafer
dc.contributor.authorTaşbaşi, Behiye Büşra
dc.contributor.authorAcar, Elif Esma
dc.contributor.authorUçak, Samet
dc.contributor.authorSüleymanoğlu, Ali Anil
dc.contributor.authorAydın, Ali
dc.contributor.authorÖzalp, Veli Cengiz
dc.contributor.authorSudağıdan, Mert
dc.date.accessioned2024-04-02T14:27:11Z
dc.date.available2024-04-02T14:27:11Z
dc.date.issued2024-02
dc.descriptionPublished by Chemistry and Biodiversity; https://doi.org/10.1002/cbdv.202301374; Zeynep Yegin, Medical Laboratory Techniques Program, Vocational School of Health Services, Sinop University, 57000 Sinop, Türkiye; Zhanylbubu Mamatova, Ali Anıl Süleymanoğlu, Ali Aydin, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320 Istanbul, Türkiye; Mediha Nur Zafer Yurt, Behiye Busra Tasbasi, Elif Esma Acar, Mert Sudagidan, KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080 Konya, Türkiye; Samet Ucak, Department of Medical Biology and Genetics, School of Medicine, Istanbul Aydin University, Kucukcekmece, 34295 Istanbul, Türkiye; Veli Cengiz Ozalp, Department of Medical Biology, Faculty of Medicine, Atilim University, 06830 Ankara, Türkiye.
dc.description.abstractKurut is a traditional dry dairy product mostly consumed in Central Asia. In this study, the distribution of the dominant bacteria present in kurut samples (n=84) originated from seven (Chuy, Issyk-Kul, Talas, Naryn, Jalal-Abad, Osh, and Batken) regions in Kyrgyzstan were analyzed with Illumina iSeq100 platform. The dominant phylum detected was Firmicutes followed by Proteobacteria, Actinobacteria, Cyanobacteria/Chloroplast, and Tenericutes. The most abundant family detected was Lactobacillaceae followed by Streptococcaceae, Enterococcaceae, Chloroplast, and Leuconostocaceae. At the genus level, Lactobacillus was the predominant one in samples and Streptococcus, Enterococcus, Lactococcus, and Streptophyta followed this. Further comprehensive characterization analyses in kurut samples may have potential applications both in industrial starter culture developments and also future therapeutic approaches based on potential strains with probiotic properties.
dc.description.sponsorshipThe Turkish Scientific and Technical Research Council under Grant No. 118E023 and 118E080
dc.identifier.citationhttps://hdl.handle.net/20.500.14411/2012
dc.identifier.issn1612-1880
dc.identifier.urihttps://doi.org/10.1002/cbdv.202301374
dc.language.isoen
dc.publisherChemistry and Biodiversity
dc.relation.ispartofseries21; 2
dc.subjectkurut, fermented cow milk, traditional food, bacterial biodiversity , 16S metagenomics
dc.titleA metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan
dc.typeArticle
dspace.entity.typeArticle

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