Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2024Berberis Fruit Extracts in Marinated Meat: Quality Effects
Çakır, Özlem; Topcu, Kübra Cinar; Fettahoğlu, Kübra
In this study, the effects of the fruit extracts Berberis vulgaris L. and Berberis crataegina DC. on the quality of the meat were evaluated. According to the results of antioxidant activity analyses, the antioxidant activities of B. vulgaris and B. crataegina fruit extracts were determined as 81.29 ± 14.14% and 78.97 ± 0.39%, respectively. The phenolic content of B. vulgaris fruit extract was found to be 1707.88 ± 60.10 mg GAE/g, while the phenolic content of B. crataegina fruit extract was 83.64 ± 1.61 mg GAE/g (p<0.01). These differences indicate significant diversity in phenolic compounds among plant species. pH values of meat samples marinated with B. vulgaris extract showed a gradual decrease over time. For instance, at the 3rd hour, the pH value of meat samples marinated with B. vulgaris was determined as 4.42 ± 0.05 (p<0.01). At the end of storage, TBARS values were determined as (1.54±0.13; 0.41±0.11; and 0.19±0.02 mg MDA/kg) in the control, B. crataegina and B. vulgaris groups, respectively (p<0.01). A significant reduction in Total Aerobic Mesophilic Bacteria (TAMB) count was observed in meat samples marinated with B. vulgaris extract. For example, at the end of the 12th day, the TAMB count was determined as 8.95 ± 0.07 log CFU/g in the control group, while it was 5.74 ± 0.06 log CFU/g in meat samples marinated with B. vulgaris extract (p<0.01). These data demonstrate the potential of Berberis vulgaris and Berberis crataegina fruit extracts to improve meat quality. With their antioxidant activities, phenolic contents, pH effects, and microbial inhibition, these extracts can be considered important natural components to use in the meat industry.
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İncele - MakaleAçık Erişim2021Potential bacteriocinogenic lactic acid bacteria from pastırma; [Pastırmadaki potansiyel bakteriyosinojenik laktik asit bakterileri]
Güllüce, Medine; Kaya, Mükerrem; Kaban, Güzin; Karadayi, Mehmet; Alaylar, Burak; Kamiloğlu, Aybike; Işik, Ceyda; Fettahoğlu, Kübra
Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations.
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İncele - MakaleAçık Erişim2019Scopus SJRQ3Genotypic identification of lactic acid bacteria in pastirma produced with different curing processes; [Farklı kürleme İşlemleri İle üretilen pastırmada laktik asit bakterilerinin genotipik İdentifikasyonu]
Çınar, Kübra; Fettahoğlu, Kübra; Kaban, Güzin
The lactic acid bacteria isolated from pastirma, produced under controlled conditions using two different curing temperatures (4°C or 10°C) and two different curing agents (150 mg/kg sodium nitrite or 300 mg/kg potassium nitrate), were subjected to genotypic (16S rRNA sequecing) identification. According to the identification results, 68 of 87 isolates (78.16%) was identified as Pediococcus pentosaceus. This species was followed by P. acidilactici (14.94%), Lactobacillus sakei (4.60%) and L. plantarum (2.30%), respectively. P. pentosaceus was dominant species in all curing applications (4°C/nitrate or nitrite or 10°C/nitrate or nitrite). Another species determined in all groups was P. acidilactici. While L. plantarum was only isolated from samples produced with nitrate (4°C or 10°C), L. sakei was isolated from samples produced with nitrite (4°C or 10°C). The effect of the curing agent on the biodiversity of lactic acid bacteria in pastirma was more effective than the curing temperature.
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İncele - MakaleAçık Erişim2019Scopus SJRQ3Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes
Fettahoğlu, Kübra; Çinar, Kübra; Kaya, Mükerrem; Kaban, Güzin
The aim of this study was to determine the effects of different curing temperatures (4 °C or 10 °C) and agents (KNO3 or NaNO2) on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci (GCC+) and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying different curing temperatures and agents. After production, GCC+ isolated from pastırma were subjected to phenotypic and genotypic (16S rRNA sequencing) identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, aw and pH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcus vitulinus, while other isolates identified were S. equorum (n = 15), S. saprophyticus (n = 15), and S. xylosus (n = 12). All of the strains could grow at different salt concentrations (8% and 15%) and temperatures (4 °C, 10 °C, and 37 °C). Four strains of S. saprophyticus showed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curing temperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity in GCC+ in terms of species.
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