Project Manager : Asst. Prof. Dr. Banu Metin
Faculty/Department : Faculty of Engineering and Natural Sciences / Food Engineering
Project Duration: 12 Months
Total Project Budget : 14,500.00 TL
Executing/Partner Institution : IZU-BAP (Scientific Research Projects)
Project Start Date : Jan 24, 2015, 23:00
Hardaliye is one of our traditional fermented beverages, obtained by subjecting aromatic red grapes to lactic acid fermentation together with mustard seeds and sour cherry leaves. The project aims to determine the bacterial diversity of hardaliye produced under laboratory conditions using metagenomic methods. In traditional methods, microorganisms are identified by growing them on culture media in the laboratory. The development of new sequencing technologies makes it possible to identify microorganisms by examining DNA sequences obtained through direct DNA isolation from the environment, without transferring them to culture. In this way, it becomes possible to identify many microorganisms that cannot be observed on laboratory culture media or that are present in very small quantities. In this project, a next-generation method, metagenomic analysis, is used to identify the microorganisms in hardaliye. In this way, the microorganisms of hardaliye, our traditional beverage, will be identified using a method not previously applied to it, and microorganism diversity that cannot be detected by classical methods will also be determined.