Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2024Scopus SJRQ2Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles
Dikmen, Hilal; Goktas, Hamza; Demirbas, Fatmanur; Kayacan, Selma; Ispirli, Humeyra; Arici, Muhammet; Turker, Mustafa; Sagdic, Osman; Dertli, Enes
In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.
AtıfScopus6WoS5OpenAlex6
İncele - MakaleAçık Erişim2019Scopus SJRQ1Non-linear rheological (LAOS) behavior of sourdough-based dough
Yildirim-Mavis, Cigdem; Yilmaz, Mustafa Tahsin; Dertli, Enes; Arici, Muhammet; Ozmen, Duygu
During processing, wheat dough is known to undergo large deformation led by mixing and fermentation processes. This deformation is much more pronounced when sourdough is used in the recipe of wheat dough whose gluten is considerably hydrolyzed during sourdough fermentation. This causes deeper effects on rheological properties and shelf life of bakery products. Traditional small amplitude oscillatory tests do not enable us to comprehend the viscoelasticity under large deformations. In this respect, large amplitude oscillatory shear (LAOS) tests are useful for accurate characterization of the non-linear mechanical response. This study, therefore, is undertaken to investigate the non-linear mechanical response of dough prepared with different amounts of sourdough (0, 10, 20 30 and 40%) in a strain values ranging from 0.005 to 200% (frequency at 10 rad/s). As a result, sourdough was determined to have considerable effects on the non-linear viscoelastic response of dough. Strain-stiffening and shear-thinning behaviors were considerably influenced by sourdough incorporation and the dough started to show strain-softening and lowered shear-thinning behavior after giving a peak around at 100% strain due to the onset of the breakdown of the gluten network and suspension of starch matrix as consequence of the metabolic activity of the starter culture (Lactobacillus brevis E25) used in the preparation of sourdough. The physicochemical (pH and TTA), microbiological properties (LAB count) and extensographic properties were also shown to support the LAOS results. LAOS tests could be effectively and clearly used to reveal the effect of processing conditions (sourdough content and deformation by large strain amplitude) on the non-linear mechanical response of wheat dough.
AtıfScopus49WoS46OpenAlex46İncele - Proje2016Fermente ürünlerden izole edilecek laktik asit bakterilerinde homopolimerik ve heteropolimerik ekzopolisakkarit (Eps) üreten türlerin molküler metotlar ile açığa çıkarılması
Arici, Muhammet; Demirbaş, Fatmanur; Dertli, Enes; Mercan, Emin
-
- MakaleYalnız künye2016EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE
Yilmaz, Mustafa Tahsin; Toker, Omer Said; Tatlisu, Nevruz Berna; Arici, Muhammet; Dertli, Enes
In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.
AtıfWoS1İncele - MakaleYalnız künye2016Scopus SJRQ1Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
Dertli, Enes; Mercan, Emin; Arici, Muhammet; Yilmaz, Mustafa Tahsin; Sağdiç, Osman
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct LAB strains belonging to 11 different species: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus rossiae, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, Weissella paramesenteroides, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. The sourdough LAB microbiota differed depending on the sample origin and the collection period and heterofermentative LAB were dominant. The number of different species within a sourdough varied from 3 to 6 with the association of different hetero- and homofermentative LAB species. Exopolysaccharide (EPS) production characteristics of the isolates were determined and strain specific properties appeared to be important for the final EPS yields. Genes required for homopolysaccharide (gtf and lev) and heteropolysaccharide (epsA, epsB, p-gtf) production were PCR detected and several distribution patterns were observed. Results of this study confirmed the biodiversity of LAB species in traditional Turkish sourdough and highlighted the importance of EPS production in sourdough LAB strains.
AtıfScopus174WoS157OpenAlex168İncele - MakaleAçık Erişim2014Scopus SJRQ1Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Karaman, Safa; Dertli, Enes; Sagdic, Osman; Arici, Muhammet
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K* (intercepts for G″ and complex modulus (G*), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K* and η0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups.
AtıfScopus81WoS72OpenAlex80İncele
