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In this study, antibacterial and antifungal properties of four medlar extracts obtained using four different solvents, ethanol, methanol, acetone and water, were investigated. The disk diffusion method was used to determine the antimicrobial effects of the extracts. In addition, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC) values were determined. The antibacterial effect of the pure water extract of medlar on S. aureus bacteria was found to be high (11.46 mm). In addition, the MIC and MBC values of the pure water extract were determined as 35.15 and 23.39 µg/mL for S. aureus bacteria. When the antifungal effect was examined, the antifungal effect of the pure water extract of medlar against P. crysogenum was found to be high (14.00 mm). The MIC and MFC values of the pure water extract of medlar are 23.43 and 11.72 µg/mL for P. crysogenum, respectively. Therefore, it was concluded that the pure water extract had the highest antimicrobial effect.

Bu çalışmada, Ege bölgesinden toplanan turunçgil meyvelerinin (mandalina, limon, greyfurt, portakal) kabuk ve yapraklarından (taze ve kurutulmuş) elde edilen etanol ekstraktlarının, gıda kaynaklı üç Gram pozitif (Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus) ve dört Gram negatif (Salmonella Typhi, Enterobacter aerogenes, Pseudomonas aeroginosa) patojen bakteri türü üzerindeki antimikrobiyal etkilerinin varlığı ile minimum inhibitör konsantrayon (MIC) ve minimum bakterisidal konsantrasyon (MBC) değerleri disk difüzyon metodu ile araştırılmıştır. Dört farklı turunçgil türünün taze ve kuru kabuklarından elde edilen etanol ekstraktları içerisinde en yüksek antimikrobiyal etkileri sırasıyla; 21.51 mm zon çapı ile Listeria monocytogenes ve 34.65 mm zon çapı ile Staphylococcus aureus üzerinde mandalina kabuğu etanol ekstrakları göstermiştir (p

In this study, the composition of the essential oil of tea tree (Melaleuca alternifolia) leaves and the antifungal effects of the essential oil on food-borne molds isolated from meat products were ...

Bu çalışmada, geleneksel yöntemle üç farklı yaban mersini türü ile (Vaccinium corymbosum L., Vaccinium arctostaphylos L. ve Vaccinium uliginosum L.) üretilen sirkelerin bazı fiziksel, kimyasal ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda en yüksek; pH (4.11), toplam asitlik (27.5 g L-1), kuru madde (4.8 %), kül (4.5 g L-1), briks (4.91 °Briks), yoğunluk (1.039 g cm-3), iletkenlik (2.51 μS cm-1), toplam antioksidan (141.14 μg troloks eşdeğeri (TE) mL-1) ve toplam fenolik madde değerlerinin (262.49 mg gallik asit eşdeğeri (GAE) L-1) Vaccinium corymbosum L. türü ile üretilen sirke örneklerinde olduğu belirlenmiştir (P

This study determined that physicochemical, microbiological and sensory properties of red beet vinegar. The color values of red beet vinegar were L*: 2.55, a*: 1.54 and b*: -0.98. The mean pH, dry matter%, °Brix, ash%, density and conductivity values of vinegar samples were 2.94±0.32, 3.30±0.12, 3.71±0.17, 0.24 ± 0.21, 1.003±0.002 g/cm3 and 2.13 ± 0.042 μS/cm, respectively. The mean antioxidant value of vinegar samples produced from the red beet was 96.14±3.43 μg TE/mL and the total phenolic content was 1170.78±20.95 mg GAE/L. Of the mineral contents, Na was determined to be the highest with 370.94±2.73 ppm, followed by K with 69.13±1.13 ppm, P with 14.5±0.01 ppm and Ca with 10.07±0.42 ppm. Following the fermentation process, the mean acetic bacterial count in vinegar samples was 3.06±0.14 log cfu/mL while the mean lactic acid bacterial count was 2.84±0.09 log cfu/mL and the mean yeast/mold count was 1.09±0.08 log cfu/mL. According to the sensory analysis results, the highest score was determined to be 7.67 ± 0.57 in color score whereas the lowest score was 5.05 ± 0.21 in aroma score. The general appreciation score of the red beet vinegar was 6.75 ± 0.35.

WOS:000564350300001 In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. Practical Application Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.

In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively. As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value was 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b* values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value was 6.25±0.22, and the general appreciation value was 7.25±0.53.

Bu çalışmada, kırmızı havuç (Daucus carota L. var. atrorubens Alef.), kırmızı pancar (Beta vulgaris var. cruenta Alef.) ve mor lahana (Brassica oleracea L. var. capitata f. rubra) sebzeleri ile üretilen kombucha çaylarının fiziksel, kimyasal, mikrobiyolojik ve duyusal parametreleri araştırılmıştır. 21 günlük fermantasyon süresince örneklerin; pH, briks, su aktivitesi (aw), viskozite, toplam antioksidan kapasite ve fenolik madde miktarı değerlerinin azaldığı (P, In this study investigated the chemical, microbiological, color and sensory parameters of kombucha teas produced with red carrot (Daucus carota L. var. atrorubens Alef.), red beet (Beta vulgaris var. cruenta Alef.) and purple cabbage (Brassica oleracea L. var. capitata f. rubra). During the 21-day fermentation, it was determined that pH, brix, water activity (aw), viscosity, total antioxidant and phenolic content values decreased (P

In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p

This study aimed to determine the antibacterial effects of Oenothera biennis and Origanum minutiflorum O. Schwarz et. P. H. the leaves extrats on foodborne pathogenic bacteria. The highest antibacterial effect on bacterial strains, the lowest Minimum Inhibitory Concentration (MIC) and the lowest Bactericidal Concentration (MBC) values of both plants was determined in extracts obtained from the leaves using diethyl ether (P 500 mg/mL, respectively, in acetone extract detected on Pseudomonas aeroginosa . The lowest MIC value of the diethyl extract of Origanum minutiflorum O. Schwarz et. P. H. Davis was determined to be 0.029 mg/L on Listeria monocytogenes and Bacillus cereus whereas the lowest MBC was determined to be 7.81 mg/mL on Bacillus cereus .

Bu arastirmada cirisin ( Asphodelus aestivus Brot.) sekiz onemli gida kaynakli patojen bakteri uzerindeki antibakteriyel etkisinin disk difuzyon metodu ile belirlenmesi amaclanmistir. Arastirma sonucunda en fazla inhibisyon etkinin; 1 5.63 mm zon capi Escherichia coli uzerinde oldugu, bunu sirasiyla Staphylococcus aureus ( 14.78 mm), Listeria monocytogenes ( 10 .72 mm), Shigella flexneri ( 10 .06 mm), Enterobacter aerogenes (9 .22 mm) ve Enterococcus feacalis (8 .15 mm) takip ettigi belirlenmistir (P

In this study, chemical, physical and sensory quality properties of vinegar produced from cactus fruit (Opuntia ficus inidica L.) by conventional method were investigated. At the end of the study, it was determined that dry matter values were 0.54±0.02 g/L, total acidity was 6.15±0.21 g/L, pH was 3.06±0.01, and conductivity was 1.90±0.01 μS/cm. The total phenolic and antioxidant values of the samples were determined to be 731.11±39.28 mg GAE/L and 49.71±4.85 μg TE/mL, respectively. Density, brix, and color (L*, a*, b*) values were determined to be 1.00±0.00 g/cm3, 1.00±0.00 °Brix, L* (28.98±0.56), a* (2.23±0.01), and b* (-1.60±0.36), respectively. Nevertheless, the presence of alcohol was not detected in any of the samples after nine months of storage. The mineral material contents of cactus vinegar samples were determined as Na; 38.48±0.07 ppm, Mg; 15.35±0.91 ppm, K; 354.46±2.91 ppm, Ca; 14.11±0.83 ppm, P; 20.4±0.16 ppm; Fe; 0.19±0.00 ppm, B; 0.36±0.00 ppm, Mn; 0.32±0.00 ppm, Zn; 0.10±0.00 ppm, Al; 0.14±0.00 ppm, Cu; 0.01±0.00 ppm, Sn; 7.17±0.06 ppb. The sensory analysis scores of the samples were given by the panelists as follows: appearance; 6.00±0.00, odor; 7.25±0.35, aroma; 5.75±0.35, color; 5.75±0.35 and general appreciation; 6.25±0.35. The results obtained were compared with apple cider vinegar which is the most consumed type of vinegar all over the world. Based on the results, cactus vinegar produced from cactus fruit by conventional method can be considered as a new type of vinegar, which is functional and useful for human health.

The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese which produced from cow and buffalo milk during the storage. The acidity, dry matter content, amount of protein and ripening index of sample increased throughout the storage (

Bu calismada, siyah (Ficus carica) ve beyaz incir (Ficus alba) turlerinden elde edilen incir sutlerinin, bazi gida kaynakli patojen bakteri ve kuf turleri uzerindeki antibakteriyel ve antifungal etkilerinin belirlenmesi amaclanmistir. Arastirma sonucunda en fazla antibakteriyel etki siyah incirin sutunde 17.95 mm zon capi ile Escherichia coli uzerinde oldugu, buna karsin en dusuk etkinin ise; beyaz incirin sutunde 9.25 mm zon capi ile Staphylococcus aureus’ a karsi oldugu belirlenmistir (P

Hibiscus surratensis L. calyces essential oil can be used as potential natural antibacterial. In this study, composition of essential oil obtained from calyces of Hibiscus surattensis L. and the antibacterial effect of this essential oil on some important food-borne pathogens were examined. Essential oil of hibiscus calyces obtained from hydro-distillation method were analyzed by GC-MC. As a result of the analyses main compounds, β-caryophyllene (11.68%), menthol (9.44%), methyl salicylate (8.32%), camphor (8.47%) and germacrene D (5.13%) were identified in essential oil of calyces of the Hibiscus surattensis L. plant. Antibacterial effects of calyces essential oils were determined by disc diffusion method. Also minimal inhibitory concentration and minimal bactericidal concentration values were determined. The most powerful antibacterial effect was observed on Listeria monocytogenes with a diameter zone of 25.26 mm, followed by a diameter zone of 23.42 mm on Staphylococcus aureus and with a diameter zone of 22.93 mm on Escherichia coli (*P

Bu çalışmada, Afyonkarahisar ili halk pazarlarında tam yağlı süzme ya da kese yoğurdu olarak satışa sunulan konsantre yoğurtlardan farklı zamanlarda (mart ve eylül ayları arasında) alınan 50 adet örneğin, kimyasal ve mikrobiyolojik kalitelerinin Türk Gıda Kodeksi, Fermente Süt Ürünleri Tebliği’nde belirtilen kriterlere uygunluğunun araştırılması amaçlanmıştır. Örneklerin ortalama pH, titrasyon asitliği, yağ, kuru madde ve protein içeriği değerleri sırasıyla 3.51±0.36, %2.09±0.11, %5.36±0.14, %23.88±2.17 ve %6.14±1.08 olarak bulunurken, ortalama toplam aerobik mezofilik bakteri, toplam aerobik psikrofilik bakteri, toplam koliform grup bakteri, maya/küf, laktik asit bakteri sayıları ile Staphylococcus aureus sayıları ise; 4.87±0.92, 3.01±0.61, 2.69±0.16, 4.64±0.14, 5.67±0.38 ve 2.59±0.28 log kob/g olarak tespit edilmiştir. Ayrıca, örneklerin %16’sında (8 adedinde) Escherichia coli ve %12’sinde (6 adedinde) ise Salmonella spp. gelişimi belirlenmiştir. Araştırmada elde edilen sonuçlara göre; süzme yoğurt numunelerinin %26’sı protein, %14’ü yağ içeriği, %100’ü maya/küf, %38’i toplam koliform grup bakteri sayısı, %14’ü Staphylococcus aureus sayısı, %16’sı Escherichia coli ve %12’si de Salmonella spp. varlığı açısından ilgili tebliğlerde belirtilen kriterlere uymadığı tespit edilmiştir.

Bu çalışmada Afyonkarahisar ilinde farklı sütlerden (inek, koyun ve keçi) üretilip ve üç farklı ambalaj malzemesi Tulum, bidon ve çuval) içerisinde satışa sunulan tulum peynirlerinin kimyasal ve mikrobiyolojik kaliteleri araştırılmıştır. İncelenen toplam 135 numunenin en yüksek pH, % titrasyon asitliği, su aktivitesi (aw), kurumadde (%) ve yağ (%) değerleri sırasıyla, 5.23, 0.71, 0.882, 54.38 ve 46.5 en düşük; 3.97, 0.39, 0.724, 52.18 ve 20.0 olarak belirlenmiştir. Bidon ambalajlar içerisinde satışa sunulan örneklerin pH laktik asit cinsinden % titrasyon asitliği, aw, kurumadde ve yağ değerlerinin diğer ambalaj malzemeleri ile satılan örneklere kıyasla daha düşük olduğu tespit edilmiştir. Örneklerin toplam aerobik mezofilik bakteri, maya/küf, toplam koliform grubu bakteri, laktik asit bakterisi, Lactococcus/Streptococcus spp. ve Staphylococcus aureus türü bakteri sayıları sırasıyla en fazla7.21, 6.92, 4.67, 4.92, 4.58 ve 4.03 log kob g-1, en düşük 3.42, 3.56

Bu çalışmada beşfarklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamlakaplanmış kaşar peynirleri 28 gün boyunca depolanmış ve bu süre boyuncaörneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolamasüresi sonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P, Inthis study, the kashar cheeses coated with the locust bean gum that contained ethanolextracts of five different plants. The changes in microbiological and sensory attributes ​​of the samples were examined during the 28 daysstorage periods. Microorganism numbers of all samples increased atthe end of storage period (P

Bu calismada, Afyonkarahisar ili ve cevresinde yasayan halk tarafindan gida olarak tuketilen acigunek, bici bici, sigir kuyrugu ve eksimenin antioksidan ve antimikrobiyal ozelliklerinin belirlenmesi amaclanmistir. Arastirma sonucunda DPPH Serbest Radikal Giderme Aktivitesi (%) ve Toplam fenolik madde miktari en fazla % 52.46± 1.25 ve 0.55±0.60 GAE mM deger ile eksimende ( Galium verum ) oldugu saptanmis, bunu % 52.46± 1.25 ve 0.55±0.60 GAE, mM degerler ile Bici bici’nin ( Polygonum cognatum ) takip ettigi belirlenmistir. Yapilan antimikrobiyal aktivite testleri sonucunda ise; en fazla antimikrobiyal etkinin yine eksimen tarafindan gosterildigi, Escherichia coli ’ye karsi 28±0.02 ve Listeria monocytogenes ’e karsi 26±0.00 mm zon capi olusturdugu tespit edilmistir. Eksimenin bu bakteriler uzerindeki MIC ve MBC degerleri ise sirasiyla; 24 ve 48 μg/mL olarak belirlenmistir.

In this study, some physicochemical, microbiological and sensorial properties of ice cream produced with essential oils obtained from lemon (L), mandarin (M), and orange (P) peels at different ratios (0.1%, 0.3%, and 0.5%) were investigated. The highest amount of dry matter was determined in sample P3 which contains 0.5% lemon peel essential oil as 39.36%. The pH and % acidity values of the samples were found to vary between 6.36- 6.45 and 0.22-0.27, respectively. At the end of the study, the lowest total aerobic mesophilic bacteria (3.80 log CFU/g), psychrophilic bacteria (4.01 log CFU/g), yeast and mold (3.71 log CFU/g) and Pseudomonas spp. (2.04 log CFU/g) counts were determined in ice cream sample P3. The total coliform group bacteria, Salmonella spp., Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were not detected in any of the ice cream samples. As a result of the sensory evaluation, Bu çalışmada farklı oranlarda (%0.1, %0.3, %0.5) limon (L), mandalina (M) ve portakal (P) kabuklarından elde edilen esansiyel yağlarla üretilen dondurmaların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri araştırılmıştır. En yüksek kuru madde miktarı 39.36% ile %0,5 oranında limon kabuk esansiyel yağı içeren P3 örneğinde saptanmıştır. Örneklerin pH ve % asitlik değerlerinin ise sırasıyla; 6.36-6.45 ve 0.22-0.27 arasında değiştiği belirlenmiştir. Araştırma sonucunda en düşük toplam aerobik mezofilik bakteri (3.80 log kob/g), psikrofilik bakteri (4.01 log kob/g) maya küf (3.71 log kob/g) ve Pseudomonas spp. (2.04 log kob/g) sayılarıyla P3 dondurma örneğinde tespit edilmiştir. Dondurma örneklerinin hiçbirinde toplam koliform grup bakteri, Salmonella spp., Staphylococcus aureus, Escherichia coli ve Listeria monocytogenes türü bakteri gelişimi tespit edilmemiştir. Duyusal değerlendirme sonucunda en çok beğenilen örnek P3 olmuşken, kontrol örneği ise en az tercih edilen örnek olduğu tespit edilmiştir

In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 °C and 22 °C) storage for 60 days. While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P

In this study, the microbiological and chemical properties of drinking water taken from fountains in the city center of Afyonkarahisar province were investigated. As a result, Escherichia coli was detected in 9 (22.5%) of forty samples examined. In 19 (47.5%) of them, it was determined that coliform group bacteria were above the values specified in the statute. It was determined that the total aerobic mesophilic bacteria count was 0-3.45 cfu kob/250ml, the coliform group bacteria count was 0-2.59 cfu kob/250ml, the psychrophilic group bacteria count was 0.48-2.81 log cfu/250ml, and the Escherichia coli count was 0-1.97 log cfu/250ml. In chemical analyses, pH, conductivity, hardness, nitrite, ammonium, bicarbonate, clarity, fluorine, chlorine values were determined to be 7.46, 344.4, 16.03, 0.061, 0.0312, 151.39, 9.8, 0.144, 0.171 mg/mL, respectively, on average. Although the chemical results indicated in samples were found appropriate according to the regulation on water for human consumption, in microbiological results, all samples did not comply with the quality criteria specified in the regulation on water for human consumption in terms of Escherichia coli, coliform, TAMB, total psychrophilic aerobic bacteria. In conclusion, it was concluded that the hygienic quality of drinking and tap water in the city center of Afyonkarahisar did not comply with the regulation on water for human consumption and had significant risks for public health. Bu çalışmada Afyonkarahisar ili şehir merkezinde bulunan çeşmelerden alınan içme sularının mikrobiyolojik ve kimyasal özellikleri araştırılmıştır. Sonuç olarak; incelenmesi yapılan kırk örneğin 9 adedinde (%22.5) Escherichia coli tespit edilmiştir. 19 adedinde (%47.5) ise; Koliform grubu bakterileri tüzükte belirtilen değerlerin üzerine olduğu saptanmıştır. Toplam aerobik mezofilik bakteri sayısı 0-3.45 log kob/250ml, koliform grubu bakteri sayısı 0-2.59 log kob/250ml, psikrofil bakteri grubu sayısı 0.48-2.81 log kob/250ml, Escherichia coli sayısı 0-1.97 log kob/250ml aralığında olduğu tespit edilmiştir. Kimyasal analizlerde pH, iletkenlik, sertlik, nitrit, amonyum, bikarbonat, berraklık, flor, klor değerleri sırasıyla ortalama 7.46, 344.4, 16.03, 0.061, 0.0312, 151.39, 9.8, 0.144, 0.171 mg/mL olarak saptanmıştır. Örneklerde belirtilen kimyasal sonuçlar İnsani tüketim amaçlı sular yönetmeliğine göre uygun bulunmasına karşın mikrobiyolojik sonuçlarda tüm numuneler Escherichia coli, koliform, TAMB, toplam psikrofil aerobik bakteri yönünden insani tüketim amaçlı sular yönetmeliğinde belirtilen kalite kriterlerine uygunluk göstermemektedir. Sonuç olarak, Afyonkarahisar şehir merkezindeki içme ve kullanma sularının hijyenik kalitesinin insani tüketim amaçlı sular yönetmeliğe uymadığı ve halk sağlığı açısından önemli riskler taşıdığı kanaatine varılmıştır.

In this study, cow and buffalo milk with different fat contents were used for the production of kefir drinks with kefir grain or kefir culture, and the protein and tyrosine contents of kefir drinks were determined during 21 days of storage at 4°C. The protein content of samples decreased during storage (P

Bu calismada, Afyonkarahisar ili genelinde aile ve kucuk capta uretim yapan isletmelerin urettigi (n: 35) ve endustriyel olarak uretilerek satisa sunulmus (n: 35) Afyon kaymagi orneklerinin mikrobiyolojik kalitelerinin belirlenmesi amaclanmistir. Aile ve kucuk capta uretim yapan isletmelerin numunelerinde, TAMB, TAPB, toplam koliform, maya-kuf, laktik asit bakteri, Pseudomonas spp. ve Staphylococcus aureus sayilari sirasiyla ve ortalama, 6.36, 5.92, 4.64, 6.24, 5.79, 5.44 ve 4.24 log kob/g aile ve kucuk capta uretim yapan isletmelerin urettigi numunelerde ortalama belirlenmistir. Buna karsin mandira ve sut fabrikalarinda uretilen kaymak numunelerinde ise; 5.02, 4.76, 2.54, 4.28, 4.54, 2.98 ve 2.24 log kob/g oldugu tespit edilmistir. Aile ve kucuk capta uretim yapan isletmelerin urettigi kaymaklardan alinan numunelerin, 11 adedinde Escherichia coli , 2 adedinde Escherichia coli O157:H7, 8 adedinde Salmonella spp., 7 adedinde Listeria spp., 4 adedinde Listeria monocyogenes ve 2 adedinde Clostridium perfingens uremesi belirlenmistir. Endustriyel olarak uretim yapan mandira ve sut fabrikalarinda uretilen numunelerde ise; 7 adedinde Escherichia coli , 3 adedinde Salmonella spp., 3 adedinde Listeria spp., 2 adedinde Listeria monocyogenes uremesi gozlenmistir.

Bu arastirmada sigir etinden uretimmis koftelere cesitli oranlarda farkli sogan (Allium cepa L.) turlerinin kabuk ekstraktlari ilave edilerek koftelerdeki kalite cesitli nitelikleri arastirilmistir. Calismada kullanilan kofte numunelerine % 0.5, % 1, % 2 oranlarinda sogan ekstraktlari ilave edilerek 4 C’de 21 gun sure ile depolanmistir. Depolamanin 0, 7, 15, 21. gunlerinde toplam aerobik mezofilik, toplam aerobik psikrofilik, toplam koliform, Lactococcus cinsi bakteri, proteolitik bakteri, lipolitik bakteri, Pseudomonas cinsi bakteri ile maya ve kuf sayilari arastirilmistir. Yapilan mikrobiyolojik analizler sonucunda cesitli sogan kabugu ekstraktlari ilave edilmis orneklerde depolama suresi boyunca toplam aerobik psikrofilik, toplam aerobik mezofilik, toplam koliform, Lactococcus cinsi bakteri, proteolitik bakteri, lipolitik bakteri, Pseudomonas cinsi bakteri ile maya ve kuf sayilarinin kontrol numunesine kiyasla daha dusuk oldugu tespit edilmistir. Yapilan renk analizi sonucunda depolama suresinin artmasina bagli olarak L* (parlaklik), a*(kirmizilik), b*(sarilik) degerlerinde azalma tespit edilmistir.

Bu calismada iki farkli cay ile uretilen Kambucha caylarinin fermantasyon suresi sonundaki antikrobiyal ve antioksidatif ozelliklerinin belirlenmesi amaclanmistir.18 gunluk fermantasyon suresi sonunda siyah cay ile uretilen caylarin Serbest radikal giderme aktivitesinin (% 62.4 ± 0.8) ve Toplam fenolik madde miktarlarinin (7.8 ±1 .3 GAE, mM ) yesil cay ile uretilenlere kiyasla daha yuksek oldugu belirlenmistir. 8 farkli gida kaynakli patojen bakteri uzerinde yapilan antimikrobiyal aktivite testi sonucunda en fazla etkinin yine siyah cay ile uretilen Kambucha caylarinda Staphylococcus aureus (24 mm zon capi) uzerinde oldugu, bunu Escherichia coli ’nin (20 mm zon capi) izledigi tespit edildi. Ayni bakteriler uzerinde siyah cay kullanilarak uretilen cesidin MIC degerleri ise sirasiyla 24 ve 48 μg/mL olarak belirlendi.

In this study, undoped and 1, 2,3, 4, and 5 wt % Ag-doped TiO2 nanofibers have been fabricated by the electrospinning method applying 20 kV voltages at 8 cm height with a flow rate 0.1 mL/h. The antibacterial properties of undoped and doped Ag/TiO2 nanofibers were tested on Staphylococcus aureus bacteria. The antibacterial effect of these fabricated nanofibers has been determined by disc diffusion and Baird parker methods. The results have shown that Ag/TiO2 nanofibers have an excellent antibacterial effect on this bacterium compared to pure TiO2 nanofibers. As a result, developed nanofibers can easily be applied in various fields such as biomedical sector and tissue engineering. In addition, the chemical components, morphology, and crystal structure of the nanofibers have been performed by scanning electron microscopy energy dispersive analysis (SEM-EDX), differential thermal analysis/thermal gravimetric analysis (DTA/TG), and X-ray diffraction (XRD) methods.

Fermente süt ürünleri içinde yoğurttan sonra önemli bir yer tutan ve herkes tarafından beğenilerek tüketilen diğer bir ürün kefirdir. Kefir; gerek içermiş olduğu bileşenler, gerekse fermantasyon aşamasında oluşan yeni bileşenler sayesinde insan sağlığı üzerine olumlu etkilere sahiptir. Kullanılan sütün özelliği, yapım metodu, kullanılan kefir kültürünün mikrobiyal florası, fermantasyon şartları, muhafaza şartları ve süresine bağlı olarak kefirin bileşiminde değişiklikler görülebilir. Son yıllarda yapılan çalışmalarda kefirin insan sağlığına olan faydalarının arttırılması amaçlanmıştır. Fermente süt ürünleri içerisinde önemli bir yeri olan ve aynı zamanda probiyotik özelliğiyle dikkatleri çeken kefir, başta gastrointestinal etkileri olma üzere, kroner kalp rahatsızlıkları, antimikrobiyal, antitümör, antikarsinojenik, antialerjik etkiler ve astım etkilerinin azaltılması, bağışıklık sisteminin güçlendirilmesi gibi bir dizi sağlık faydasıyla ilişkilendirilmiştir. Kefir is a product which is holding and important place among fermented dairy products after yogurt and is consumed favorably by everyone. Kefir has positive effects on human health because of the components that the kefir contains, as well as the new components that are formed during the fermentation phase. Changes in the composition of the kefir depending on the properties of the milk used, the production method, the microbial flora of the kefir culture used, the fermentation conditions, the storage conditions and the duration can be observed. In the studies that have been conducted in recent years, it has been aimed to increase the benefits of kefir to human health. Kefir, which has an important place in fermented dairy products and also attracts attention with its probiotic properties, has been associated with a number of health benefits, such as mainly gastrointestinal effects, chronotherapy, antimicrobial, antitumor, anticarcinogenic, antiallergic effects and reduction of asthma effects, strengthening of the immune system.

The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir produced using buffalo milk and starter culture in 21 days of storage, while higher L. acidophilus (6.41 log cfu/ml) was found in kefir produced using cow milk and starter culture. In general, due to the higher dry matter and protein content and yeast population, kefir made from buffalo milk may be preferred.

Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different regions of Turkey. Walls and floors especially, raw material and end-product transport vehicles, tools and materials used in production and product packaging, and storage environments in some dairy plants were heavily loaded with bacteria. Among these microorganisms, the presence of Staphylococcus aureus and Escherichia coli 0:157 H:7 and food pathogens from Listeria and Salmonella genera in these environments can lead to microbiological quality loss and a range problems, including adverse effects on human health. The results of this study are of great importance in determining the lack of personal hygiene among plant personnel, violation of hygiene and sanitation rules, and the lack of quality management systems such as the HACCP (Hazard Analysis Critical Control Point).

The production of nanofibers with specific properties by electrospinning has attracted significant attention for antibacterial applications. Electrospun nanofibers incorporated with antimicrobial silver agent have been synthesized with antimicrobial capability against S. aureus bacteria. Chitosan solution was prepared by dissolving chitosan in acetic acid following by stirring for 24 h at room temperature. Different amount of silver were added to chitosan solutions. The crystalline structure, thermal, morphologies and nanostructure properties of the sample are characterized by scanning electron microscopy (SEM), energy dispersive analysis of SEM-EDX and thermal gravimetry-differential scanning calorimeter (TG-DSC) respectively. Ag-doped chitosan nanofibers were successfully prepared by electrospinning. The antibacterial activity of Ag-doped chitosan nanofibers were examined on S.aureus bacteria.The production of nanofibers with specific properties by electrospinning has attracted significant attention for antibacterial applications. Electrospun nanofibers incorporated with antimicrobial silver agent have been synthesized with antimicrobial capability against S. aureus bacteria. Chitosan solution was prepared by dissolving chitosan in acetic acid following by stirring for 24 h at room temperature. Different amount of silver were added to chitosan solutions. The crystalline structure, thermal, morphologies and nanostructure properties of the sample are characterized by scanning electron microscopy (SEM), energy dispersive analysis of SEM-EDX and thermal gravimetry-differential scanning calorimeter (TG-DSC) respectively. Ag-doped chitosan nanofibers were successfully prepared by electrospinning. The antibacterial activity of Ag-doped chitosan nanofibers were examined on S.aureus bacteria.