Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(12)
- Mercan, Emin(6)
- İspirli, Hümeyra(6)
- Sert, Durmuş(5)
- Yilmaz, Mustafa Tahsin(5)
- Demirbaş, Fatmanur(2)
- Esgin, Özge(2)
- Meral, Raciye(2)
- Taylan, Osman(2)
- Uslu, Emin(2)
- Ünal, G.(2)
- 'Yilmaz, Mustafa Tahsin(1)
- Akpolat, Hacer(1)
- Akın, Nihat(1)
- Alav, Aslıhan(1)
- Alp, Sevket(1)
- Arici, Muhammet(1)
- Arslaner, Ayla(1)
- Ayaz, Furkan(1)
- Aykas, Didem P.(1)
- Barineau, Mark(1)
- Basaran, S.(1)
- Bayraktar, M. Kilic(1)
- Bayram, Ozkan(1)
- Başar, Şule(1)
- Bolat, Fevzi Cakmak(1)
- Bowman, Michael J.(1)
- Cakir, Ozlem(1)
- Cengiz, İbrahim(1)
- Ceylan, Z.(1)
- Ceylan, Zafer(1)
- Demircan, Evren(1)
- Değermenci, Nejdet(1)
- Doǧar, Ç.(1)
- Ercisli, Sezai(1)
- Fagan, C.C.(1)
- Gavgalı, Mehmet(1)
- Gozlekci, Sadiye(1)
- Guler, Evrim(1)
- Guney, Harun(1)
Yayınlar
- MakaleYalnız künye2019Scopus SJRQ1A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets
Ceylan, Z.; Uslu, Emin; İspirli, Hümeyra; Meral, Raciye; Gavgalı, Mehmet; 'Yilmaz, Mustafa Tahsin; Dertli, Enes
Enrichment of food products with beneficial Lactic Acid Bacteria (LAB) is an important methodology used to develop functional food products. Lactobacillus reuteri E81 was successfully nanoencapsulated into poly (vinyl alcohol)-based nanofibers for its application to the surface of fish fillets. The Scanning Electron Microscopy analysis confirmed the nanoencapsulation of L. reuteri E81 in electrospun nanofibers (LRNF) that had an average diameter of 381.83 ± 130.69 nm. LAB growth in rainbow trout fillets and fatty fish (mackerel) and were found to be 2.92 and in the range of 3.27 and 2.66 log CFU/g, respectively. Importantly, the antioxidative characteristics of fish fillets significantly increased following their coating with LRNF. The results revealed a significant increase in the inhibition of free radicals in the samples treated with nanoencapsulated L. reuteri as compared to control group fish fillet samples. DPPH activity significantly increased to 40.24%, 44.96%, 44.97 in mackerel samples treated with nanoencapsulated L. reuteri (MLR) and increased to 19.76%, 20.87%, 21.46% in rainbow samples treated with nanoencapsulated L. reuteri (RLR). MLR samples exhibited the highest ABTS radical-scavenging activity (1631 μmol TEAC/g). FRAP value of MLR samples was found to be 1.70 times higher than the control group samples.
AtıfScopus50WoS37OpenAlex45
İncele - MakaleAçık Erişim2018Scopus SJRQ1Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period
Yuvaşen, Ayşe; Macit, Emine; Dertli, Enes
The microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and 80 fungi isolates were isolated, and they were subjected to molecular discrimination by RAPD-PCR and rep-PCR analysis. Genotypic characterization of these isolates revealed the presence of 45 distinct strains belonging to 13 different NSLAB species with Lactobacillus paracasei as the dominant species. A rich yeast microflora in Kaşar samples was also observed with the presence of 19 distinct strains belonging to 8 different species with Pichia kudriavzevii as the dominant species. During this period, only two Penicillium species were found in Kaşar samples. This study confirmed the biodiversity of NSLAB and fungi microflora of Kaşar cheese during pre-maturation period, and these results are important for the development of starter cultures for Kaşar production at industrial level.
AtıfScopus18WoS14OpenAlex22İncele - MakaleYalnız künye2018Scopus SJRQ1Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage
Mercan, Emin; Sert, Durmuş; Akın, Nihat
The aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from skim milk concentrates which were HPH treated at 0 (control), 50, 100 and 150 MPa. SMP samples were stored 180 days at 20 and 40 °C and caking, cohesion and powder flow speed dependency test (PFSD) were performed using a Powder Flow Analyzer. HPH treatment decreased cohesion and caking properties of SMPs. At the 0. day, cake strength of SMPs from HPH treated concentrates varied from 0.43-2.70 mN.m, whereas cake strength of SMP-0 (control) was 8.20 mN.m. Cohesion index (CI) of samples ranged from 6.80-15.74 mm during storage. Based on CI, SMPs from HPH treated concentrates showed free and easy flowing flow behavior during storage at 20 and 40 °C. In addition, cohesion index at four speeds indicated that SMP from HPH treated concentrates were more flowable at even lower flow speeds then SMP-0. PFSD test verified that all SMP samples showed more free-flowing characteristics with increasing flow speeds. Flow stability of samples ranged from 0.95-1.15 and also flow stability of SMP-0 increased during storage at both 20 and 40 °C. The results revealed that HPH treatment to milk concentrates could improve powder flow properties of skim milk powders.
AtıfScopus47WoS41OpenAlex51İncele - MakaleYalnız künye2017Scopus SJRQ1Microbial diversity of traditional kefir grains and their role on kefir aroma
Dertli, Enes; Çon, Ahmet Hilmi
Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile compounds in kefir samples produced with these grains were determined. Lactobacillus kefiranofaciens presented in all grains at important levels and Enterobacter, Acinetobacter, Enterococcus and Pseudomonas spp. were observed in traditional kefir grains. The fungal microflora of kefir grains was dominated by yeast species and Dipodascaceae family was dominant and Saccharomyces cerevisiae presented in all grains. Other yeast species belonging to Kazachstania, Candida, Issatchenkia and Rhodotorula species were also detected in kefir grains. Volatile compounds of kefir samples were also diverse related to the microbial diversity of kefir grains. This study revealed the rich microflora of Turkish kefir grains and their interactions with the aromatic properties of kefir.
AtıfScopus143WoS130OpenAlex174İncele - MakaleYalnız künye2017Scopus SJRQ1Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs
Demirbaş, Fatmanur; İspirli, Hümeyra; Kurnaz, Asena Ayşe; Yilmaz, Mustafa Tahsin; Dertli, Enes
The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase activity. All sourdough isolates were capable of producing GABA and Weissella paramesenteroides N-7 and Lactobacillus paralimentarius E-106 showed the highest and the lowest production levels as 18,43 mM and 3,39 mM, respectively determined by HPLC analysis. The antifungal activity of these strains were tested against Aspergillus niger and Penicillium chrysogenum and two strains Lactobacillus paraplantarum N-15 and L. paralimentarius E-106 showed significant inhibitory effects to these mould species. Generally, different levels of antibacterial activity of these species were observed against food-borne pathogens but only one strain showed low levels of inhibitory effect to Salmonella typhimurium but not the other strains. The PCR detection of several bacteriocin coding genes revealed that all strains were harboured at least one bacteriocin gene among the tested genes. Finally, all strains showed phytase activity but these activity was dependant on strain specific conditions. This study revealed some important techno-functional properties of sourdough LAB strains which can play crucial roles on sourdough technology.
AtıfScopus73WoS60OpenAlex68İncele - MakaleYalnız künye2017Scopus SJRQ1Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
Sert, Durmuş; Mercan, Emin; Dertli, Enes
The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified according to collection period; PC-1 (October), PC-2 (November) and PC-3 (December). Physicochemical, textural and microbiological properties were determined as quality criteria on the yogurt samples. Importantly, Lactic Acid Bacteria (LAB) were isolated and identified from yogurt samples. 26 of 80 yogurt isolates were identified. The incubation time of yogurts until the pH reached 4.6–4.7 was ∼3.5–4 h at 45 °C. Textural properties of yogurt PC-3 increased as compared to PC-1 and PC-2 which was found to be related with high LAB numbers in PC-3. Similarly, the highest dry matter, water holding capacity, acidity values were determined in the yogurt PC-3 whereas PC-1 had the lowest values. The lowest pH value was found in yogurt PC-3 related to LAB counts. Lactobacillus spp. and Streptococcus spp. counts of yogurts ranged between 5.95-6.82 and 6.32–6.99 log cfu/g, respectively. Also, LAB species were identified as Streptococcus thermophilus and Lactobacillus plantarum in all yogurt samples showing that pine cones somehow harbour the yogurt starters.
AtıfScopus60WoS58OpenAlex59İncele - MakaleYalnız künye2017Scopus SJRQ1Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese
İspirli, Hümeyra; Demirbaş, Fatmanur; Dertli, Enes
Enterococcus species was isolated from Turkish white cheese and genotypic characterization of these isolates revealed the presence of 12 distinct strains belonging to 5 different species: Enterococcus faecium, E. faecalis, E. durans, E. gallinarum and E. italicus. All strains showed good survival ability under bile salt conditions. The antibiotic resistance of these strains was low but two strains showed high levels of resistance including resistance to vancomycin. PCR detection of virulence determinant in these isolates revealed that cheese isolate enterococci contained virulence genes common in gut and food originated enterococci and importantly two strains harboured cylB gene related to cytolysin metabolism. No complete hemolytic activity was observed for Enterococcus strains but partial hemolytic activity was observed 8 out of 12 strains. Additionally, all strains showed important levels of antimicrobial activity against food-borne pathogens and PCR screening of genes encoding enterocin A and B indicated the presence of enterocin B gene in all tested strains. The antimicrobial activities of the tested strains were lost after proteolytic enzyme treatments but no alteration was observed at different pHs and after heat treatments. In summary, this study reflected characteristics of Enterococcus strains presented in Turkish white cheese in terms of functional and safety perspectives.
AtıfScopus56WoS55OpenAlex68İncele - MakaleAçık Erişim2016Scopus SJRQ2Bioactive content of rose hips of different wildly grown rosa dumalis genotypes
Alp, Sevket; Ercisli, Sezai; Jurikova, Tunde; Cakir, Ozlem; Gozlekci, Sadiye
A rose hip is the fruit of a rose plant and mostly belongs to Rosa canina and Rosa dumalis. These species are genuine found as wild in natural conditions, while in some countries are cultivated for their hips that are picked and used in a wide variety of preparations. Because they contain a variety of antioxidants, carotenoids, flavonoids, polyphenols, leucoanthocyanins and catechins, rose hips are considered to be a good cancer preventative. The Rosa genus has been the focus of many recent studies due to its potential benefic effects on treatment and prevention of several diseases. However, there are few in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine bioactive content, including ascorbic acid, total phenolics, total flavonoids, total carotenoids and antioxidant activity of Rosa dumalis genotypes growing wild in Erzurum province located eastern Anatolia. The results revealed that fruits of Rosa dumalis different genotypes were rich rich in terms of vitamin C, which ranged from 402 to 511 mg/100 g fresh weight base. The total phenolic content varied from 297 to 403 mg/100 g fresh weight. The genotype 'E-09' had the highest total flavonoids content (229 mg quercetin equivalent/100 g fresh weight) and the lowest value was attributed to genotype 'E-04' with 143 mg/ quercetin equivalent/100 g fresh weight. The antioxidant activity of the genotypes was between 12.9-28.6 μg Trolox/ml samples. The results revealed that there was enough diversity among Rosa dumalis genotypes for bioactive content and promising genotypes, with high bioactive content, were determined, which can become study material for future breeding activities.
AtıfScopus27WoS22OpenAlex27İncele - 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 Erişim2016Scopus SJRQ1Performance investigation of a jet loop membrane bioreactor for the treatment of an actual olive mill wastewater
Değermenci, Nejdet; Cengiz, İbrahim; Yildiz, Ergun; Nuhoglu, Alper
In this study, following the pre-treatment of olive mill wastewater (OMW), its treatment in a jet loop membrane bioreactor (JLMBR) was investigated. Among the pre-treatment options, the configuration composed of physical settling, cartridge filter and ceramic membrane showed the best performance in terms of investigated parameters. For the JLMBR that was fed by pretreated OMW, up to 93 and 87% removal efficiencies were achieved for the chemical oxygen demand (COD) and total phenol, respectively, at volumetric organic load (VOL) of 17.8 kg COD/m3 day. The calculated specific oxygen uptake rate (SOUR) values were in the range 7.7–34.7 g O2/kg MLVSS h. When even hydraulic retention times (HRT) values decreased by a factor of 1:24, system performance in terms of COD and total phenol removal remained almost stable. Decreasing the sludge retention time (SRT) to three days made considerable perturbations for the system performance, increasing the effluent COD and total phenol values in 900 and 80 mg/L, respectively. The JLMBR showed a high overall performance for the treatment of an actual OMW under the evaluated operational conditions.
AtıfScopus33WoS28OpenAlex33
İncele - MakaleYalnız künye2008Scopus SJRQ1The removal of lignin and phenol from paper mill effluents by electrocoagulation
Uǧurlu, M.; Gürses, A.; Doǧar, Ç.; Yalçin, M.
This study aims to investigate the treatment of paper mill effluents using electrocoagulation. Removal of lignin, phenol, chemical oxygen demand (COD) and biological oxygen demand (BOD) from paper mill effluents was investigated at various current intensities by using different electrodes (Al and Fe) and at various electrolysis times (1.0, 2.5, 5.0 and 7.5 min). It was observed that the experiments carried out at 12 V, an electrolysis time of 2 min and a current intensity of 77.13 mA were sufficient for the removal of these pollutants with each electrode. The removal capacities of the process using an Al electrode were 80% of lignin, 98% of phenol, 70% of BOD, and 75% of COD after 7.5 min. Using an Fe electrode the removal capacities were 92%, 93%, 80% and 55%, respectively. In addition, it was found that removal of lignin, phenol, BOD and COD increased with increasing current intensity. In the experiments carried out at different current intensities, higher removal can be explained through a decrease in intra-resistance of solution and consequently an increase at the transfer speed of organic species to electrodes. It was also found that Al electrode performs higher efficiency than Fe electrode except for COD removal. However, the time required for removal of BOD was more than that of COD. The results suggest that electrocoagulation could be considered as an effective alternative to paper mill effluents treatment.
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