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

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dc.authoridSuleymanoglu, Ali Anil/0000-0002-7091-5826
dc.authoridAYDIN, Ali/0000-0002-4931-9843
dc.contributor.authorYegin, Zeynep
dc.contributor.authorMamatova, Zhanylbubu
dc.contributor.authorYurt, Mediha Nur Zafer
dc.contributor.authorTasbasi, Behiye Busra
dc.contributor.authorAcar, Elif Esma
dc.contributor.authorUcak, Samet
dc.contributor.authorSueleymanoglu, Ali Anil
dc.date.accessioned2025-03-23T19:47:14Z
dc.date.available2025-03-23T19:47:14Z
dc.date.issued2024
dc.departmentSinop Üniversitesi
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. image
dc.description.sponsorshipBioProject
dc.description.sponsorshipThe bacterial 16S rRNA gene amplicon sequencing data generated in this study using NGS was submitted to NCBI Sequence Read Archive (SRA) database with BioProject accession number PRJNA842224.
dc.identifier.doi10.1002/cbdv.202301374
dc.identifier.issn1612-1872
dc.identifier.issn1612-1880
dc.identifier.issue2
dc.identifier.pmid38230544
dc.identifier.scopus2-s2.0-85182999115
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.1002/cbdv.202301374
dc.identifier.urihttps://hdl.handle.net/11486/7315
dc.identifier.volume21
dc.identifier.wosWOS:001148324300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley-V C H Verlag Gmbh
dc.relation.ispartofChemistry & Biodiversity
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectkurut
dc.subjectfermented cow milk
dc.subjecttraditional food
dc.subjectbacterial biodiversity
dc.subject16S metagenomics
dc.titleA metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan
dc.typeArticle

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