Lactic flora of local foods produced in Kars Region

Abstract

The aim of this study was to analyze the indigenous lactic microbiota of local food produced in the Kars region for identification and for creating a culture collection of the natural flora strains obtained. A total of 3700 samples were collected from a total of 80 points at the Kars city center and districts. From 3700 food samples collected, 9160 isolates were obtained. Upon basic identification tests, it was determined that out of 9160 isolates, 3846 (41.9%) were lactic acid bacteria (LAB) among which 1249 could not be cultured. In a total of 3700 samples, 2597 LAB were isolated. These traditional products made from the milk and meat of animals grazed out in the fresh pasture during the high plateau period were found to be quite rich in lactic flora. No commercial starter culture was used in the production of such products; the natural raw milk and meat flora was utilized. The identification of LAB, known as probiotics, in food samples reveals the importance of these foods for the local people in terms of nutrition.