Thesis Type: Postgraduate
Institution Of The Thesis: Uludağ Üniversitesi, Turkey
Approval Date: 2016
Thesis Language: Turkish
Student: DUYGU TURAN
Supervisor: SEZAİ TÜRKEL, CEMAL CEM ERGÜLAbstract:
In this study, in order to determine the presence of Bacillus types in some spices and soil, sold as packaged in the market from different brands Piper nigrum (black pepper), Capsicum annuum (sweet and hot red pepper), Zingiber officinale (ginger), Cuminum cyminum (cumin), Ocimum basilicum (basil), Thymus vulgaris (thyme), Salvia officinalis (sage), Mentha piperita (mint), Origanum Majorona (marjoram), Laurus nobilis (bay), mixed pizza spices and ready soil preparation were examined. In the result, in the spices that were planted in the petries were obtained some Bacillus species. Widely, Bacillus cereus was observed. Besides of these colonies, yellow-colored, bright and wet colonies were recorded. As a different material, prepared soil sample was used for determine the toxicity of B. cereus and other Bacillus species. In ready DNA solutions that were obtained from the soil samples were examined, the presence of the genes which causes to toxicicity were researched. The presence of Hbl, Nhe and Cry genes was observed in these ready DNA solutions.