Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(10)
- İspirli, Hümeyra(8)
- Sagdic, Osman(4)
- Yilmaz, Mustafa Tahsin(3)
- Mercan, Emin(2)
- Yılmaz, Mustafa Tahsin(2)
- Alkay, Zuhal(1)
- Arici, Muhammet(1)
- Ayyash, Mutamed(1)
- Cankurt, Hasan(1)
- Demirbaş, Fatmanur(1)
- Dere, Sevda(1)
- Durak, M. Zeki(1)
- Edis, Kader Korkmaz(1)
- Ispirli, Hümeyra(1)
- Kayacan, Selma(1)
- Korkmaz, Kader(1)
- Sağdiç, Osman(1)
- Sert, Durmuş(1)
- Tatlisu, Nevruz Berna(1)
- Taylan, Osman(1)
- Taşdemir, Volkan(1)
- Toker, Omer S.(1)
- Tunçil, Yunus Emre(1)
- Yalmanci, Dilara(1)
- Yilmaz, Mustafa T.(1)
- Özpınar, Fatma Beyza(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ2Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26 from Traditional Water Kefir Produce Dextrans with Technological Roles
Edis, Kader Korkmaz; İspirli, Hümeyra; Yilmaz, Mustafa Tahsin; Dertli, Enes
The significance of exopolysaccharides (EPS) in various applications has garnered increasing attention. In this study, two bacteria, Liquorilactobacillus hordei SK6 and Liquorilactobacillus mali SK26, isolated from traditional water kefir grains, produced 8.89 g/L and 7.2 g/L of homopolymeric glucan, respectively. NMR analysis revealed that both glucans were dextrans composed of (1 → 6)-linked α-d-glucose units, with (1 → 3)-linked α-d-glucose units serving as branching points, accounting for 5.3 ± 0.2% in dextran SK6 and 2.7 ± 0.15% in SK26. FTIR and XRD analyses further confirmed the amorphous nature of the dextrans, although dextran SK6 exhibited micro-arranged structures. Thermal characterization using TGA and DSC showed degradation temperatures of 298.5 °C for dextran SK6 and 282.1 °C for dextran SK26. Clear differences in morphological properties were observed using AFM and SEM. These findings provide valuable insights into dextran-producing strains and their potential applications in various industries.
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İncele - MakaleAçık Erişim2024Scopus SJRQ1Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk)
Özpınar, Fatma Beyza; İspirli, Hümeyra; Kayacan, Selma; Korkmaz, Kader; Dere, Sevda; Sagdic, Osman; Alkay, Zuhal; Tunçil, Yunus Emre; Ayyash, Mutamed; Dertli, Enes
Exopolysaccharide (EPS) producing Lactic Acid Bacteria (LAB) species can be presented in distinct environments. In this study, Turkish fermented sausage (sucuk) was tested for the presence of EPS producer LAB strains and slimy-mucoid colonies were selected for further tests. Among the isolates, Weissella confusa strain S6 was identified and tested for the physicochemical characterisation of its EPS. This strain was found to produce 0.74 g L−1 of EPS in modified BHI medium conditions. Structural characterisation of EPS S6 by 1H and 13C NMR demonstrated that EPS S6 was a highly branched dextran type glucan formed by mainly (1 → 2)-linked α-D-glucose units together with low levels of (1 → 3)-linked α-D-glucose units as branching points. This structure was further confirmed by methylation analysis detected by GC–MS. An average molecular weight of 8 × 106 Da was detected for dextran S6. The FTIR analysis supported the dextran structure and revealed the presence of distinct functional groups within dextran S6 structure. A strong thermal profile was observed for dextran S6 detected by DSC and TGA analysis and dextran S6 revealed a degradation temperature of 289 °C. In terms of physical status, dextran S6 showed amorphous nature detected by XRD analysis. SEM analysis of dextran S6 demonstrated its rough, compact and porous morphology whereas AFM analysis of dextran S6 detected in its water solution showed the irregularity with no clear cross-link within the dextran chains. These technological features of dextran S6 suggests its potential to be used for in situ or ex situ application during meat fermentations.
AtıfScopus25WoS24OpenAlex29İncele - MakaleAçık Erişim2023Scopus SJRQ1Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle
İspirli, Hümeyra
In this study, lactic acid bacteria (LAB) strains were isolated from traditional fermented pickles, and among the identified strains, Leuconostoc citreum HE29 with a strong slimy colony profile was further selected to determine the physicochemical and techno-functional properties of its exopolysaccharide (EPS). Glucose was the only sugar monomer in the core unit of EPS HE29 detected by HPLC analysis, and glucan HE29 revealed 7.3 kDa of molecular weight. Structural characterization of glucan HE29 by 1H and 13C NMR spectroscopy analysis demonstrated that EPS HE29 was a dextran-type EPS containing 5.3% levels of (1 → 3)-linked α-D-glucose units. This structural configuration was also supported by FT-IR analysis, which also demonstrated the functional groups within the dextran HE29 structure. In terms of thermal properties detected by TGA and DSC analysis, dextran HE29 demonstrated a degradation temperature of around 280 °C, showing its strong thermal features. A semi-crystalline nature was observed for dextran HE29 detected by XRD analysis. Finally, AFM and SEM analysis revealed tangled network-like properties and web-like branched structures for dextran HE29, respectively. These findings suggest the importance of plant-based fermented products as LAB sources in obtaining novel EPS structures with potential techno-functional roles.
AtıfScopus10WoS9OpenAlex11İncele - MakaleYalnız künye2022Scopus SJRQ1Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20
Yilmaz, Mustafa Tahsin; İspirli, Hümeyra; Taylan, Osman; Taşdemir, Volkan; Sagdic, Osman; Dertli, Enes
Lactic Acid Bacteria (LAB) from different niches can be responsible for the production of distinct exopolysaccharides (EPS) that might possess important structural and technological features. In this respect, the aim of this study was to isolate an EPS producer LAB strain from bee pollen environment. Leuconostoc mesenteroides BI-20 with a slimy-mucoid colony morphology was identified from bee pollen and the structural, technological and functional characteristics of EPS produced by this strain were determined. EPS BI-20 was a highly branched dextran containing 20% (1 → 3)-linked α-D-glucose branches determined by 1H and 13C NMR analysis. The presence of (1 → 6)/(1 → 3)-linked α-D-glucose linkages in dextran BI-20 was also confirmed by FTIR analysis. Dextran BI-20, with a molecular weight of 1 × 108 Da, possessed strong thermal properties, amorphous nature and highly branched and fibrous microstructural characteristics determined by DSC, TGA, XRD and SEM analysis, respectively. In terms of functional roles, dextran BI-20 demonstrated strong antioxidant capacity detected by ABTS and CUPRAC tests. Finally, no digestion was observed in dextran BI-20 under simulated gastric conditions. Results of this study unveiled techno-functional characteristics of dextran BI-20 produced by a bee pollen isolate LAB strain.
AtıfScopus39WoS36OpenAlex39İncele - MakaleAçık Erişim2022Scopus SJRQ1Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)
Yalmanci, Dilara; İspirli, Hümeyra; Dertli, Enes
Recently, isolation of Lactic Acid Bacteria (LAB) strains with important technological functions from plant-based products has gained special interests related with the increment of consumer preferences to the plant-based fermented products. In this context, various cereals and legumes that were underwent to germination or not were selected for the isolation of exopolysaccharide (EPS) producer LAB strains in this study. Following genotypic discrimination, 17 distinct strains belonging to Weissella confusa, Weissella cibaria, Lactococcus lactis subsp. hordniae, Leuconostoc lactis, Lactiplantibacillus plantarum and Leuconostoc mesenteroides were identified from pre-ferment liquids. Two strains Weissella confusa W-16 and Leuconostoc lactis GW-6 were the highest EPS producers, and their EPSs were further characterized. The 1H and 13C NMR results revealed that both strains were dextran producers containing (1 → 3)-linked α-D-glucose units as branches with 9.2% and 6.9% levels for Weissella confusa W-16 and Leuconostoc lactis GW-6, respectively. FTIR analysis also supported the dextran structure and demonstrated the functional groups within the dextrans. A high level of thermal stability was observed in both dextrans detected by TGA and DSC analysis. Both dextrans were in amorphous characteristics determined by XRD analysis. These findings demonstrate that pre-fermented liquids of different cereals and legumes can be source of technologically important LAB strains with EPS production characteristics.
AtıfScopus41WoS41OpenAlex42İncele - MakaleAçık Erişim2019Scopus SJRQ2Physicochemical characterisation of an α-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications
İspirli, Hümeyra; Sagdic, Osman; Yılmaz, Mustafa Tahsin; Dertli, Enes
Lactobacillus reuteri strain (E81) is an alpha glucan producer from traditional sourdough and the physicochemical characteristics of this glucan was determined in this study. The HPLC analysis confirmed the presence of glucose as the only sugar monomer in the repeating structure of this exopolysaccharide (EPS). The functional groups within the glucan structure was detected by FTIR analysis. The scanning electron microscopy (SEM) analysis demonstrated the web-like branched structure of the glucan. Morphological characterisation of the glucan E81 by atomic force microscopy (AFM) analysis showed clear roundness lumps and chains. Importantly, thermal characteristics of glucan E81 determined by thermogram analysis (TGA) and differential scanning calorimeter (DSC) analysis revealed that glucan E81 has a melting point of 290 °C making it promising to be used in thermal processed foods including sourdough bread.
AtıfScopus77WoS71OpenAlex77İncele - MakaleAçık Erişim2018Scopus SJRQ1Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding
İspirli, Hümeyra; Demirbaş, Fatmanur; Dertli, Enes
Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (α1-3) and (α1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the α-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of α-glucan type EPS in a chocolate pudding model.
AtıfScopus33WoS28OpenAlex35İncele - MakaleAçık Erişim2018Scopus SJRQ2Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut
Ispirli, Hümeyra; Dertli, Enes
Lactic acid bacteria (LAB) were isolated from traditional koumiss and kurut samples and identification of these isolates revealed the presence of Lactobacillus fermentum, Enterococcus faecalis, Enterococcus durans, and Lactobacillus helveticus species. L. fermentum and L. helveticus strains were further tested for different characteristics. All tested strains produced heteropolymeric exopolysaccharides (EPS) with the presence of glucose and galactose as sugar monomers whereas three strains produced fructan type EPS as homopolymeric EPS. Important levels of antibacterial and antifungal activities were observed in these strains. All tested strains were sensitive to the antibiotics tested except streptomycin. Half of the tested strains showed important levels of survival ability under mimicking gastrointestinal conditions.
AtıfScopus20WoS14OpenAlex22İncele - 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 SJRQ1Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
Dertli, Enes; Toker, Omer S.; Durak, M. Zeki; Yilmaz, Mustafa T.; Tatlisu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan
This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42°C and time; 2, 3 and 4 h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42°C for 4 h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS+ strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties.
AtıfScopus86WoS74OpenAlex98İncele - MakaleAçık Erişim2015Scopus SJRQ2Impact of exopolysaccharide production on functional properties of some Lactobacillus salivarius strains
Mercan, Emin; İspirli, Hümeyra; Sert, Durmuş; Yılmaz, Mustafa Tahsin; Dertli, Enes
The aim of this work was to characterize functional properties of Lactobacillus salivarius strains isolated from chicken feces. Detection of genes responsible for exopolysaccharide (EPS) production revealed that all strains harbored a dextransucrase gene, but p-gtf gene was only detected in strain E4. Analysis of EPS production levels showed significant alterations among strains tested. Biofilm formation was found to be medium composition dependant, and there was a negative correlation with biofilm formation and EPS production. Autoaggregation properties and coaggregation of L. salivarius strains with chicken pathogens were appeared to be specific at strain level. An increment in bacterial adhesion to chicken gut explants was observed in L. salivarius strains with the reduction in EPS production levels. This study showed that strain-specific properties can determine the functional properties of L. salivarius strains, and the interference of these properties might be crucial for final selection of these strains for technological purposes.
AtıfScopus19WoS16OpenAlex21İncele