Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- MakaleYalnız künye2019Scopus SJRQ4Quality evaluation and pollen profile of honey samples from different locations
Bayram, Nesrin Ecem
In this study, it is aimed to determine some physicochemical properties and pollen types of honey samples collected from different regions. Pollen profile, moisture content, HMF, proline, frutose/glucose and electrical conductivity were the parameters analysed in each honey sample. According to the results obtained, all honey samples obtained from different geographic origins were found to be consistent, in terms of the parameters analyzed, with the values given in the Turkish Food Codex Honey Communiqué (2012). It was found that only one honey sample did not comply with the values given in the codex in terms of frutose/glucose ratio. As a result of the melissopalynological experiment, three honey samples were found to be unifloral (two Castanea sativa and one Astragalus spp.) and the others were found to be polyfloral honey. The results obtained indicate that physicochemical properties of the honey samples produced at different points in Turkey differ greatly in accordance with the diversity of the flora of the region.
AtıfScopus7WoS5OpenAlex2
İncele - MakaleAçık Erişim2019Scopus SJRQ3Effects of oregano essential oil (Origanum syriacum l.) on performance, egg quality, intestinal morphology and oxidative stress in laying hens; [Einfluss von oregano-öl (Origanum syriacum l.) auf leistung, eiqualität, darmmorphologie und oxidativen stress bei legehennen]
Gul, M.; Yilmaz, E.; Yildirim, B.A.; Sezmis, G.; Kaya, A.; Timurkaan, S.; Onel, S.E.; Tekce, E.
This study aimed to investigate the effects that including different levels of oregano essential oil (Origanum syriacum L.) (200, 400, and 600 mg/kg) in the diets of laying hens had on performance, egg quality, and intestinal morphology, as well as egg malondialdehyde (MDA) levels, blood lipid peroxidation, and oxidative stress parameters. The study used a total of 120 Lohmann white laying hens aged 20 to 22 weeks. The experiment comprised the following three treatment groups, based on the dosages of oregano essential oil: 200 mg/kg (A), 400 mg/kg (B), 600 mg/kg (C); and a control group (K) that did not use oregano essential oil. Each group included 30 hens and each was divided into six subgroups with five hens each. In this study, feed intake and egg weight were significantly higher in the treatment groups than in the control group (P=0.046; P< 0.001). There was no difference among the groups in terms of eggshell strength, egg shape index, eggshell thickness, albumin index, or yolk index. However, there was a significant difference in eggshell weight, yolk color and Haugh unit in the experimental groups (P=0.015; P=0.031; P=0.042). The MDA levels in the yolk were lowest in group A (P< 0.05). In all groups with the exception of group A, yolk and serum MDA levels increased while superoxide dismutase, glutathione peroxidase, and catalase decreased as the doses of oregano essential oil increased (P< 0.001; P< 0.001; P< 0.01; P< 0.001). There was no significant serum glutathione level. In the histological analysis of the intestine, the villus height was higher in group C than in the control group (P=0.010). Based on these results, we concluded that 200 mg/kg was the most effective dose of oregano essential oil for improving performance, egg quality, and intestinal morphology while reducing oxidative stress in laying hens.
AtıfScopus25WoS16OpenAlex25İncele - MakaleAçık Erişim2019Scopus SJRQ2Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
AtıfScopus26WoS22OpenAlex26İncele - 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 - MakaleAçık Erişim2018Yağlık Ayçiçeği Çeşitlerinde Oluşan Kuş Zararı Miktarları ve Verime Etkileri
Gül, Volkan; Polat, Taşkın; Öztürk, Erdoğan
Dünya genelinde kuşların tarımsal alanlara vermiş olduğu zarar, çiftçiler açısından önemli ekonomik kayıplara neden olmaktadır. Tarımsal amaçlı kullanılan arazilerde şehirleşme veya çevre düzenlemesi amacıyla yapılan ağaçlandırma, kuşlara ait doğal yaşam alanlarını arttırdığı için, bu arazilerde yetiştirilen ürünlerin kuş zararından etkilenme oranını da artırmaktadır. Özellikle kuşlar, ayçiçeği yetiştiriciliği yapılan arazilerde ayçiçeği tohumuna önemli derecede zarar veren canlılardır. Bu çalışmada, kontrollü ve kontrolsüz şartlarda yetiştirilen 10 farklı yağlık ayçiçeği çeşidinde (Pioneer63F73, Pioneerp64LL05, Pioneer64LC108, PioneerPR64G46, Coral, Golsun, Şems, Aga1301, Duna ve Bosfora) kuş zararının tespiti ve bu zararın tane verimine olan etkisi belirlenmeye çalışılmıştır. Çalışma sonunda; kuş zararı en fazla %51.19’luk oranla Pioneer64LC108 çeşidinde belirlenmiş, en düşük kuş zararı ise Bosfora ve Şems çeşitlerinde sırasıyla %9.94 ve % 11.7 olmuştur. Tüm çeşitlerin ortalaması olarak kuş zararı tane veriminde yaklaşık olarak %35.1 oranında bir azalmaya neden olmuştur. Mevcut içerisinde, erkenci, tabla yapısı eğik ve iç bükey olan Bosfora ve Şems çeşitlerinin kuş zararından daha ez etkilendikleri ve verim kayıplarının daha düşük olduğu tespit edilmiştir.
AtıfOpenAlex1TR Dizin1
İncele - MakaleAçık Erişim2018Monofloral ve Multifloral Bal Numunelerinin Bazı Kalite Kriterlerinin Belirlenmesi
Bayram, Nesrin Ecem; Demirkol, Esra
Bu çalışmada özellikle balın saflığını ve orijinlerini ayırt etme noktasında kullanılan iki önemli yöntem ile farklı orijinlerden bal örneklerinin incelenmesi amaçlanmıştır. Bu amaçla Türkiye’nin dört farklı bölgesinden (Erzurum, Giresun, Hakkari, Rize) elde edilen bal örneklerinin prolin analizi ve melissopalinolojik analizleri gerçekleştirilmiştir. Örneklerin melissopalinolojik analizleri ışık mikroskobu aracılığıyla yapılmıştır. Prolin analizleri ise, spektrofometrik yöntem kullanılarak yürütülmüştür. Melissopalinolojik analizler sonucunda monofloral ve multifloral çiçek balı örneklerine rastlanılmıştır. Bal örneklerinin prolin oranları 503.46 mg/kg-696.09 mg/ kg arasında değişkenlik göstermiştir. Sonuç olarak, melissopalinolojik analizler neticesinde kestane balı olduğu tespit edilen bal örneklerinin prolin içeriğinin genellikle daha düşük olduğu tespit edilmiştir.
AtıfOpenAlex12TR Dizin6İncele - MakaleAçık Erişim2018Scopus SJRQ4Yumurtlamanın Son Dönemindeki Yumurtacı Tavukların Rasyonlarına Bor (Ortoborik Asit) İlavesinin Yumurta Kabuk Kalitesi ve Tibia Biyomekaniği Parametreleri ile Serum, Kabuk ve Tibia Mineral Konsantrasyonları Üzerine Etkisi
Kaya, Hacer; Macit, Muhlis
Yumurtacı tavuk rasyonlarına farklı seviyelerde Bor (B) ilavesinin yumurta kabuk kalitesi ve tibia biyomekaniği parametreleri ile serum, kabuk ve tibia mineral konsantrasyonları üzerine etkilerini belirlemek amacıyla yürütülen çalışmada, 62 haftalık Lohman yumurtacı ticari hibrit 0, 50, 75 ve 150 mg/kg seviyelerde B içeren dört farklı rasyonla 12 hafta süreyle yemlenmişlerdir. Rasyona ilave edilen B, yumurta ağırlığı ve kırılma mukavemetini artırıp (P<0.05 ve P<0.06), hasarlı yumurta oranını azaltmış (P<0.01), şekil indeksi ve kabuk kalınlığını etkilememiştir. Rasyona katılan B’nin yumurta kabuğu minerallerinden B, P, Ca (P<0.01) ve Pb seviyesini artırdığı (P<0.05); Fe miktarını düşürdüğü (P<0.01); Zn, Mg, Mn, Na ve S düzeylerini ise etkilemediği (P>0.05) belirlenmiştir. Serum minerallerinden B muameleden etkilenmiş (P<0.01); Cu, Mn, Fe, Na (P<0.01) ve Ca (P<0.05) azalmış; Mg, Zn ve P ise değişmemiştir. Rasyona ilave edilen B’nin tibia kemiği biyomekanik özelliklerinin tamamına etkisi önemsiz (P>0.05) olurken, tibia kemik B mineral konsantrasyonunda artış (P<0.01); Ca, Zn, Mg, P ve Mn mineral konsantrasyonlarında azalmaya yol açtığı (P<0.01) tespit edilmiştir. Sonuç olarak, kanatlılarda rasyona B ilavesinin mineral dengesini pozitif yönde etkilediği düşünülerek yumurta kabuk kırılma mukavemetini iyileştirip hasarlı yumurta oranını azaltmak amacıyla yumurtlamanın son dönemindeki yumurtacı tavukların rasyonlarına 50 mg/kg B ilave edilmesinin yararlı olacağı kanaatine varılmıştır.
AtıfOpenAlex7TR Dizin2İncele - MakaleYalnız künye2018Some Physical and Chemical Properties, Antioxidant Activities and Phenolic Profiles of Different Marmalades Traditionally Produced in Artvin, Turkey
Topdas, Elif Feyza; Şengül, Memnune; Serencam, Hüseyın; Dogan, Hanife
In this study, some physiochemical properties (color, pH, total and soluble solid, titratable acidity, glucose, fructose and total sugar content, water activity, hydroxymethyl furfural (5-HMF) as well as antioxidant activity and phenolic composition of traditionally produced rosehip (Rosa canina L.), cornelian cherry (Cornus mas L.), blackthorn (Pyrus elaeagrifolia) and Ahlat pear (Pyrus elaeagrifolia) marmalades were determined. In research, the following data were determined that all marmalade samples' total and water soluble dry matter contents were over 55%; water activity and total sugar contents were over 0.79 and 47 g/100g and HMF contents were found between 10.95 and 1094.11 mg/kg. All samples contained gallic acid, catechin, epicatechin, vanillin, chlorogenic acid, caffeic acid, coumaric acid, p-coumaric acid, hesperidin, routine, ellagic acid and quercetin in different ratios. Phenolic substance values of marmalade samples were between 64.67-205.75 µg GAE/g. The highest DPPH radical scavenging activity belonged to the cornelian cherry marmalade (%3.72±0.09). Because of the high phenolic composition and antioxidant activities of rosehip, blackthorn, cornelian cherry and Ahlat pear marmalades besides their significant health benefits may be used for developing functional foods. High HMF contents in blackthorn and Ahlat pear marmalades could be due to long processing time and boiling process at high temperature during conventional production, and consumers should be aware of this problem.
AtıfOpenAlex24TR Dizin18İncele - MakaleAçık Erişim2018The Effect of Boron (Orthoboric Acid) Supplementation into Diets of Laying Hens on Some Egg Yolk Parameters During Late Laying Period
Kaya, Hacer; Macit, Muhlis
This study was carried out to determine the effects of boron (orthoboric acid) addition into the diets of hens in the late laying period on some egg yolk parameters. Two hundred eighty eight Lohman commercial laying hens which are 62 weeks old were fed with 0, 50, 75, and 150 mg/kg of B for 12 weeks. The research was carried out in 18 replicates, and four laying hens were used for each replicate. During the research, 16-hour lighting was applied, and feed and water were given as ad-libitum. The rates of egg yolk, polar lipid, hydrocarbon+ cholesterol ester and the fatty acid ratios from lipid components were not affected from treatment. While the ratio of triacylglycerol in total lipid is decreased; total cholesterol, diacylglycerol ratios and egg yolk lipid peroxidation levels increased. Boron (B) addition into diets of laying hens affected the outcome of egg yolk protein profile, the proteins being at different molecular weights at different levels. In conclusion, the lipid composition and protein profile of egg yolk and lipid peroxidation parameters were affected by B addition into diets of laying hens. But, further studies are needed to clarify the changes related to the effects of diets including Bor at different levels on some egg yolk parameters of laying hens during late laying period.
AtıfOpenAlex10TR Dizin2İncele - MakaleYalnız künye2018Bayburt Koşullarında Yetiştirilen Farklı Bezelye Genotiplerinde Fenolojik Özellikler, Verim ve Verim Unsurlarının Belirlenmesi Üzerine Bir Araştırma
Cokkizgin, Alihan; Girgel, Umit; Çokkızgın, Hatice; Çölkesen, Mustafa
Bu çalışma, 2016 yılında on farklı bezelye genotipinin (Pisum elatius L.(erkenci ve doğalvejetasyon kökenli), Utrillo, Bolero, Reyna, Nihal, Jof, Karina, Pisum elatius L.(doğalvejetasyon kökenli), Senador, Pisum sativum L. (doğal vejetasyon kökenli)) fenolojiközellikleri, verim ve verim bileşenlerini karşılaştırmak amacıyla yapılmıştır. AraştırmaTesadüf Blokları Deneme Desenine göre üç tekerrürlü olarak Bayburt üniversitesiAydıntepe Meslek Yüksekokulu deneme alanında yürütülmüştür. Çalışmada bitki boyu,gövde kalınlığı, dal sayısı, ilk bakla yüksekliği, bakla boyu, bakla eni, bitkide baklasayısı, baklada tane sayısı, 1000 tane ağırlığı ve tane verimi özellikleri incelenmiştir.Araştırmadan elde edilen sonuçlara göre en düşük tane verimi değeri 61 kg/da ile doğalvejetasyondan toplanan Pisum elatius L.’populasyonundan alınırken, en yüksek verimdeğeri ise 138 kg/da ile Reyna çeşidinden elde edilmiştir.
- MakaleAçık Erişim2018Determination of Behavioural Characteristics of Different Honey bee (Apis mellifera L.) Genotypes in Eastern Anatolian Conditions
Cengiz, Mahir Murat; Erdoğan, Yaşar
In this study, it was investigated the stinging, robing and swarming tendencies of Buckfast, Carniolan, Caucasian and Erzurum honeybee genotypes in Eastern Anatolian conditions. In the 2015 production period, a total of 40 colonies,10 from each of Buckfast, Carniolan, Caucasian and Erzurum genotypes were used in the study. Caucasian genotype was the most gentle with 6.22±0.65 pcs/colony average number of stings, while Erzurum genotype was the most aggressive with 12.12±1.08 pcs/colony average number of stings. As a result of analysis of variance applied to average numbers of stings genotypes, the difference between the genotypes was found to be very significant in terms of tendency to stinging. In terms of tendency to robing, the Buckfast genotype ranked first with 1.57±0.17 pcs, while the Carniolan genotype had the lowest trend of robing with a value of 0.62±0.16 pcs. In terms of swarming tendency, the difference between the genotypes was statistically significant.
AtıfOpenAlex2TR Dizin4İncele - MakaleAçık Erişim2018Investigation of the Effect of Some Herbal Extracts Used in Different Ratios on Serum Iron Level in Experimentally Heat Stress Created in Broiler
Bayraktar, Bülent; Tekce, Emre
Objective: Iron is found in the structure of hemoglobin, which carries oxygen to tissues with a critical prescription for life. Hemoglobin is a protein involved in iron binding and transport, which can lead to significant morbidity, leading to impaired suppression of the immune system and resistance to infections, as well as impaired brain and motor function. Material and Methods: Iron level in body; there were studies showing that consumption of iron-containing foods, use of certain hormones and medicines, and stress-related effects have been seen. On the other hand, in psychological and heat stress studies that experimentally applied in rats, it has been reported that levels the level was decreasing. In this study, it was aimed to determine the change in serum iron levels by adding essential oil mixture (EOM) with antioxidant effect to drinking water in 22°C and 36°C heat stress in chickens which are the most sensitive animals to stress. In this study, 400 pcs and 1 day old Ross-308 male broiler chicks were used. There are 8 different groups with 50 animals in each group, it will be divided into 10 pcs in each section and the study was carried out from the 15th day to the 42nd day. The study lasted for 42 days, for 22°C stress-free and 36°C stressed groups with 5 subgroups separated (Control, EOM (essential oil mixture)-250, EOM-500, EOM-750. Results: Serum iron levels in the experimental groups were 88.2, 82.2, 103.4, and 98.4 μg/dL at 22°C, respectively, and 88, 78.2, 84.8, and 85 g/L respectively at 36°C stressed broiler groups. Conclusion: It has been determined as a result of this study, serum ıron levels not affected by the EOM added to drinking water (p>0.05).
AtıfOpenAlex6İncele - Derleme MakaleAçık Erişim2018Mutual Interaction Between Phenolic Compounds and Intestinal Bacteria
Erdogan, Ummugulsum; Talay, Rabia
The intestinal bacterial populations constitute the anaerobic bacteria Clostridium, Bifidobacterium, Peptococcus, Eubacterium, Fusobacterium, Peptostreptococcus, Bacteroides, E. coli, Lactobacillus, Klebsiella, Staphylococcus, Streptococcus and Bacillus species. It is known that the bacteria that make up this population are affecting human health. Therefore, any change in the population causes various diseases (obesity, diabetes, hypertension etc.). Prebiotics are needed to restore this disrupted balance and to protect it from diseases. A diet made from natural foods such as fruit and vegetables plays an important role in the regulation of intestinal microbiota. Many fruit and vegetables rich in phenolic components such as corn, rosehip, trabzon, tomato, carrot, soybean, walnut, grapefruit are important in this sense. The purpose of this compilation is; phenolic compounds, general microbiota and intestinal microbiota and explain the effect of intestinal microbiota on phenolic compounds and phenolic compounds on intestinal microbiota.
AtıfOpenAlex1TR Dizin2İncele - MakaleAçık Erişim2018Purıfıcatıon of protease enzyme from çiğdem (crocus bıflorus) tubers and ınvestıgatıon of usabılıty of the purıfıed protease enzyme ın coagulatıon of caseın
Yıldırım Çelik, Safinur
It is known that in some diseases (SARS, mad cow, pig and bird flu) that have passed from animals to humans have increased in recent years. In consumers, the use of animal proteases in the production of food products leads to concerns about the spread of these diseases. For these reasons, it has been an increase in demand for the product obtained from plant sources. The fact that only a small proportion of commercially available enzymes are herbaceous, have encouraged researchers to search for new herbal protease sources that can be used commercially. In this study, for the first time protease enzyme was purified from the tubers of a Crocus biflorus and characterized. The protease enzyme was purified 86 fold by ammonium sulfate precipitation and ion exchange chromatography. Optimum pH and temperature was found as 5.5 and 50 °C. The values of Vmax and KM were calculated as 47 mg/mL.min and 0.9 g/L, respectively. The molecular weight of the enzyme was calculated to be 35 kDa by using SDS-PAGE. It was determined that the purified enzyme can be used in the process of casein coagulation, the first step of cheese making.
AtıfOpenAlex3İncele - BildiriAçık Erişim2018Scopus SJRQ1Identification and characterization of lactic acid bacteria isolated from sucuk, a traditional Turkish dry-fermented sausage
Cinar, Kubra; Kaban, Guzin; Borekci, Bilge Sayin; Gulluce, Medine; Karadayi, Mehmet; Kaya, Mukerrem
AtıfWoS3OpenAlex2İncele - 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 - MakaleAçık Erişim2018Scopus SJRQ2The effect of apple cider vinegar and mushroom stalk supplementation on laying hens
Karaalp, Musa; Aksakal, Vecihi; Sarikaya, Sevim Beyza Ozturk; Urusan, Hilal; Bayram, Bahri; Zulkadir, Ayhan
The aim of this trial was to study the effects of consuming water with apple cider vinegar (ACV) and feed including mushroom (Agaricus bisporus) stalk (MS) on performance and certain egg characteristics. The hens were separated into four treatment groups (with 4 replicates and 6 hens per replicate). The experimental groups were control (not consumed ACV and MS), ACV (3 ml/l drinking water), MS (20 g/kg feed) and ACV+MS (combination). At the end of the experiment, among the performance criteria tested, body weight, feed intake, egg production and weight of eggs, and feed efficiency were not affected by the treatments (P>0.05). Treatments had no effect on physical external and internal egg characteristics. The amount of yolk malondialdehyde of the ACV and MS groups was lower than the control group (P<0.05) in stored eggs (28 d) (P<0.05).
AtıfScopus6WoS4OpenAlex7İncele - MakaleYalnız künye2018Scopus SJRQ3Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics
Ispirli, Hümeyra; Demirbaş, Fatmanur; Yüzer, Mustafa O.; Dertli, Enes
This study aimed to identify Lactic Acid Bacteria (LAB) present in rye and rye bran sourdoughs that were prepared spontaneously and determine their functional characteristics. Genotypic characterization of the isolates revealed the presence of 15 distinct LAB strains belonging to 6 different species; Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus graminis, Lactococcus lactis subsp. cremoris, Weissella confusa, and Weissella cibaria in rye sourdoughs. PCR screening of eps genes required for exopolysaccharide (EPS) production revealed that all strains possessed at least one gene required for EPS production and all strains produced homopolymeric EPS comprised of glucose or fructose two Lactobacillus plantarum strains produced both glucan and fructan type EPS. Antifungal activity of these strains was tested against Aspergillus niger and Penicillium chrysogenum identified in this study and several patterns were observed. The phytase activity of these strains was also determined and all strains showed phytase activity with varying degrees.
AtıfScopus24WoS15OpenAlex24İncele - MakaleAçık Erişim2018Scopus SJRQ2Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
AtıfScopus17WoS15OpenAlex16İncele - MakaleAçık Erişim2018Scopus SJRQ3Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough
Dertli, Enes; Skory, Christopher D.; Şimşek, Ömer
A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.
AtıfScopus8WoS8OpenAlex9
İncele
