Latilactobacillus sakei Tarhana22

Project Code: TGA-2023-1300Lactobacilli are Gram-positive, non-spore forming, anaerobic or aero-tolerant strong fermentative bacteria. Latilactobacillus sakei, which belongs to this family and has many species used as starter cultures in food production, is frequently found in meat products such as sausage and pastrami, especially responsible for the fermentation of meat products. For the whole genome characterization of the isolate, DNA isolation and fragment analysis, DNA library creation and Next Generation Sequencing Analysis steps were carried out by service procurement. With this project, the possible supportive effect of tarhana on human health was revealed. In addition, it was the first study to gain literature with the comprehensive investigation of Latilactobacillus sakei isolated from tarhana.