MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours

摘要: This study is to determine the dynamics in microflora of cornelian cherry tarhana (CCT), a traditional food Turkey, by MALDI-TOF/TOF MS. Non-fermented and fermented CCT productions were performed using flours bread wheat, wholegrain hull-less barley, buckwheat, clear flour. Identification isolates obtained from raw materials various production steps was performed Dendograms prepared cluster analysis distances between strains isolated during stages puree determined. Totally, 231 45.5% them identified at species level, 30.3% genus level while 24.2% could not be identified. It was found that mainly composed yeasts. Thirty-two percent yeast Hanseniaspora uvarum others Saccharomycescerevisiae (19.6%), Torulaspora delbrueckii (18.6%), Candida krusei (11.3%), lusitaniae (9.3%), Metschnikowia pulcherrima (3.1%), Wickerhamomyces anomalus (2.1%), kefyr Cyberlindnera fabianii (1%), parapsilosis (1%). Only two lactic acid bacteria isolated, which Lactobacillus reuteri Enterococcus spp., originating buckwheat flour flour, respectively. revealed some cherry. Microflora investigated for first time. one few studies MS identification originated Novel species–identified, endogenic yeasts have potential technological characteristics introduced.