Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(4)
- Kaban, Güzin(3)
- Kamiloğlu, Aybike(3)
- Kaya, Mükerrem(3)
- Güllüce, Medine(2)
- Sayın, Bilge(2)
- Alamoudi, Mohammed(1)
- Alaylar, Burak(1)
- Alidrisi, Hassan M.(1)
- Bolubaid, Mohammed(1)
- Demirbaş, Fatmanur(1)
- Ermis, Ertan(1)
- Fettahoğlu, Kübra(1)
- Fevzi Bekar(1)
- Habibe Memiş(1)
- Ispirli, Hümeyra(1)
- Işik, Ceyda(1)
- Karadayi, Mehmet(1)
- Karadayı, Mehmet(1)
- Kaya, Halil İbrahim(1)
- Poyraz, Ecem(1)
- Poyraz, Fatmanur(1)
- Taylan, Osman(1)
- Topçu, Kübra Çinar(1)
- Yalmanci, Dilara(1)
- Yilmaz, Mustafa Tahsin(1)
- Yüzer, Mustafa O.(1)
- Yılmaz, Mustafa Tahsin(1)
- Çinar Topçu, Kübra(1)
- Özdemir, Akın(1)
- İspirli, Hümeyra(1)
- Şahin, Engin(1)
- Şimşek, Ömer(1)
Yayınlar
- MakaleAçık Erişim2025Scopus SJRQ1Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
Kaya, Mükerrem; Sayın, Bilge; Topçu, Kübra Çinar; Karadayı, Mehmet; Kamiloğlu, Aybike; Güllüce, Medine; Kaban, Güzin
This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.
AtıfScopus4WoS4OpenAlex2
İncele - MakaleYayıncıda açık erişim2025Scopus SJRQ1Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk
Kaya, Mükerrem; Sayın, Bilge; Çinar Topçu, Kübra; Kaban, Güzin
This study aimed to evaluate the impact of autochthonous strains (Pediococcus pentosaceus 128b, Latilactobacillus sakei S15, Lactiplantibacillus plantarum S91, L. plantarum S24 and Staphylococcus carnosus G109) used as mono and mixed starter cultures on the quality attributes of traditionally produced sucuk, a Turkish dry fermented sausage, in a local small-scale facility. At the end of ripening, samples underwent comprehensive microbiological and physicochemical analyses. The use of autochthonous starter cultures (ASC) showed no statistically significant influence on thiobarbituric acid-reactive substances and water activity value. Lower pH values were observed in groups with autochthonous lactic acid bacteria strains (ALABS) compared to the control group. However, ALABS inhibited Micrococcus/Staphylococcus growth by rapidly lowering the pH, except in the groups with S. carnosus G109. The use of ASC led to an increase in the L* values of sucuk samples, except monoculture L. plantarum S91. The correlation heat map illustrating the relationships between the starter cultures and volatile compounds revealed that all groups containing L. plantarum S91 exhibit a volatile compound profile different from other single or mixed cultures. According to the results of the principal component analysis performed to determine the relationship between the chemical groups of the starter cultures and volatile compounds, the groups containing L. plantarum S91 differed from the other groups and showed positive correlations with phenols, furans, acids, terpenes, aromatic hydrocarbons, ketones, nitrogenous compounds, esters, and aliphatic hydrocarbons.
AtıfScopus4WoS4OpenAlex4İncele - MakaleAçık Erişim2024Scopus SJRQ3Optimization of asymmetric bioreduction conditions of 1-indanone by Leuconostoc mesenteroides N6 using a face-centered design-based multi-objective optimization model
Alamoudi, Mohammed; Özdemir, Akın; Dertli, Enes; Bolubaid, Mohammed; Alidrisi, Hassan M.; Taylan, Osman; Yılmaz, Mustafa Tahsin; Şahin, Engin
There has been an increasing interest in biocatalysts over the past few decades in order to obtain high efficiency, high yield, and environmentally benign procedures aiming at the manufacture of pharmacologically relevant chemicals. Lactic Acid Bacteria (LAB), a microbial group, can be employed as biocatalysts while performing asymmetric reduction of prochiral ketones. In this study, Leuconostoc mesenteroides N6 was used for the asymmetric bioreduction 1-indanone. And then, a novel and innovative face-centered design-based multi-objective optimization model was used to optimize experimental conditions. Also, the experimental design factors were defined as agitation speed, incubation period, pH, and temperature for optimization to acquire the maximum enantiomeric excess (ee) and conversion rate (cr) values. When using the face-centered design-based multi-objective optimization model, the optimum culture conditions corresponded to 96.34 and 99.42%, ee and cr responses, respectively, were pH = 5.87, incubation temperature = 35 °C, incubation period = 50.88 h, and agitation speed = 152.60 rpm. Notably, the validation experiment under the optimum model conditions confirmed the model results. This study demonstrated the importance of the optimization and the efficiency of the face-centered design-based multi-objective model.
AtıfScopus1WoS9OpenAlex1İncele - MakaleAçık Erişim2023Scopus SJRQ2Characterization of Bee Bread Produced with Defined Starter Cultures Mimicking the Natural Fermentation Process
Poyraz, Fatmanur; Yalmanci, Dilara; İspirli, Hümeyra; Dertli, Enes
Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of nutrients such as proteins, polyphenols and vitamins. Despite the potential nutritional value of bee bread, it is consumed at low levels, as harvesting bee bread from the hives is costly and difficult. This study aimed to produce a standard bee bread by using different strains of the fructophilic lactic acid bacteria (FLAB) Lactobacillus kunkeei and the yeasts Starmeralla magnolia MP-2 and Zygosaccharomyces siamensis MP-14, previously isolated from bee products. In this context, bee bread was produced from pollen by solid-state fermentation using selected FLAB and yeast species, which were then compared with spontaneously developed and commercially available bee bread in terms of microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility and amino acid profiles. As a result, it was determined that bee bread made from bee pollen fermented with starter cultures showed improved characteristics than commercial bee bread and was more advantageous in terms of absorption as well as production processes.
AtıfScopus19WoS17OpenAlex18İncele - Yüksek Lisans TeziAçık Erişim2022Lactobacıllus pentosus KS27'nin ekzopolisakkarit üretimi ve üretim koşullarının optimizasyonu
Fevzi Bekar
Bu çalışma ile Lactobacillus pentosus KS27'nin, ortam sıcaklığı, inkübasyon süresi ve besiyeri bileşimine bağlı olarak ekzopolisakkarit (EPS) üretimi ve bu şartların optimum koşullarının belirlenmesi amaçlanmıştır. Optimum şartlara bağlı olarak üretilen ekzopolisakkaritin karakterizasyonu gerçekleştirilmiştir. Yapılan çalışmada ortam sıcaklığı için 3 ayrı koşul (25oC-35oC-45oC) belirlenmiş, besiyeri olarak gliserol ve sükroz kullanılmış, gelişim süresi olarak ise yine 3 farklı süre (24-36-48 saat) belirlenmiştir. Belirlenen değişkenlere göre Box-Behnken deney matriksi ile 27 farklı EPS üretim denemesi belirlenmiştir. Bu denemelerde en yüksek verim 25oC'de 36 saatlik inkübasyon sonucunda alınmıştır. Karbon kaynağı olarak %7,5 sükroz konsantrasyonu ve %7,5 gliserol konsatrasyonu kullanılmış ve 1913,75 mg/L EPS elde edilmiştir. Denemelerde en düşük verim ise 25oC, 36 saat inkübasyon süresine sahip olan ve %7,5 sükroz konsantrasyonu %0 gliserol konsantrasyonu bulunan deneme olmuştur. Bu denemede elde edilen EPS miktarı 213,75 mg/L olmuştur. Elde edilen veriler doğrultusunda optimum nokta belirlenmeye çalışılmış ve istenirlilik derecesi 1 olan 100 koşuldan en yüksek verim elde etme amacıyla sükroz konsantrasyonunun %5,31, gliserol konsantrasyonunun %10,92 sıcaklığın 26oC ve inkübasyon süresinin 46,14 saat olduğu koşul ile üretim yapıldığında 2158 mg/L EPS üretimi gerçekleşeceği verisine ulaşılmıştır. Belirtilen koşullarda üretim gerçekleştirildiğinde 2178 mg/L EPS üretimi sağlanmıştır. Optimum koşullarda üretilen EPS'nin çözünürlüğünün en yüksek su ile (%98 ± 0,01) sağlandığı belirlenirken, su bağlama kapasitesi de %1970 ± 0,01 gibi yüksek bir değer bulunmuş ve ortak EPS özelliklerine uyum göstermiştir. Diferansiyel Tarama Kalorimetre analizinde 250oC civarına kadar kademeli bozulma ve 400oC'ye kadar yavaş bir bozulma görülmüştür. FTIR analizi ile 3289 ve 517 cm-1 arasında pik değerleri alınmış ve fonksiyonel gruplar belirlenmiştir. NMR spektrumu incelendiğinde, pik varlıkları üç ayrı bölge ile tanımlanarak EPS'lerin yapısına uygun heterojen yapı çözümlenmiştir.
- MakaleAçık Erişim2022Scopus SJRQ3Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)
Kamiloğlu, Aybike
In this study, 10 lactic acid bacteria were isolated from Turkish fermented sausage (sucuk) and identified as 5 Lactobacillusplantarum, 1 Pediococcus acidilactici, 1 Weissella hellenica, 1 Lactobacillus pentosus, and 2 Lactobacillus sakei. PCR screening of genes encoding plantaricin A and pediocin showed the presence of plantaricin A gene in 9 and pediocin gene in 3 of strains. All isolates showed antibacterial and antifungal effect on most of the tested microorganisms. gad gene, encoding glutamic acid decarboxylase enzyme, was detected in all isolates except Weisella hellenica KS-24. Eight of isolates were determined as gamma-amino butyric acid (GABA) producer in the presence of 53 mM mono sodium glutamate (MSG) by HPLC and TLC analysis. DPPH scavenging activity was observed for all isolates. Additionally, isolates were able to produce exopolysaccharide in the presence of sucrose. The best exopolysaccharide (EPS) production was achieved with L.plantarum KS-11 and L.pentosus KS-27. As a result, this study characterized some techno-functional properties of LAB isolates from sucuk. It was concluded that the isolates studied have the potential to be used in obtaining functional products in meat industry, as well as strain selection may be effective in providing the desired properties in the product.
AtıfScopus23WoS21İncele - Yüksek Lisans TeziAçık Erişim2021Levilactobacillus brevis AK19B suşu ile γ-aminobütirik asit üretiminin optimizasyonu
Habibe Memiş
Bu çalışmada ekşi mayalı hamurdan izole edilen ve fenotipik olarak tanımlanan Levilactobacillus brevis AK19B suşunun genetik tanımlaması yapılmış ve tekno-fonksiyonel özellikleri incelenerek γ- aminobütirik asit (GABA) üretiminin optimizasyonu gerçekleştirilmiştir. Suş spot kültür yöntemi ile Escherichia coli BC 1402, Salmonella typhimurium RSSK 95091 ve Yersinia enterocolitica ATCC 27729' a karşı iyi bir antimikrobiyal aktivite ve küflere karşı antifungal aktivite göstermiştir. İzolat 25 ℃' de çok iyi bir gelişim ve 45 ℃' de zayıf gelişim gösterirken 4 ℃' de gelişememiştir. pH 5 ve pH 8' de çok iyi gelişme gösteren izolat, %7 NaCI içeren ortamda %10 ve %15 NaCI içeren ortama göre daha iyi gelişim sergilemiştir. L. brevis AK19B suşu termotolerant olmayan, hidrofilik karakterde ve fitaz enzim aktivitesine sahip bir LAB suşu olarak karakterize edilmiştir. Bunun yanı sıra safra tuzu içeren ortamlarda canlılığını belirli bir süre koruyabildiği ve antioksidan aktivite sergilediği tespit edilmiştir. L. brevis AK19B' nin streptomisin, ampisilin, eritromisin, tetrasisin, penisilin, kanamisin ve kloramfenikole karşı direnç göstermediği belirlenmiştir. Çalışmada GABA üretiminde kullanılan monosodyum glutamat konsantrasyonu (MSG), NaCI konsantrasyonu, sıcaklık ve pH bağımsız değişkenlerinin Box-Behnken deneme desenine göre optimizasyonu Design-Expert paket programı kullanılarak gerçekleştirilmiştir. Tasarımın önerdiği deneyler sonucunda bağımsız değişkenlerin yanıtlar üzerine olan etkilerini ifade eden modeller oluşturulmuş ve modellerin uygunluğu varyasyon analizleri (ANOVA) ile değerlendirilmiştir. Elde edilen veriler sonucunda optimum koşullar pH için 4-8, inkübasyon sıcaklığı 25-40 ℃, MSG konsantrasyonu 100-300 mM ve NaCl konsantrasyonu için 0-4 mM aralığında değişmektedir. Yapılan denemeler neticesinde bağımsız değişkenlerin GABA üretimi üzerine farklı etkileri olduğu belirlenmiştir. ANOVA ve RSM model istatistiklerinden hareketle quadratik modelin GABA üretimi için daha uygun olduğu ve modelin (p<0,001) önemli olduğunu göstermiştir. Maksimum düzeyde GABA eldesi için pH 5,136, MSG konsantrasyonunun 297, sıcaklığın 26 ve NaCl konsantrasyonun 2,82 olduğu optimum üretim koşullarının uygulandığı bu çalışmada GABA üretiminin 43,85 mg/mL olarak tahminlenmiştir.
- 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.
AtıfScopus1OpenAlex1
İncele - MakaleAçık Erişim2020Scopus SJRQ2Characterization of pediococcus acidilactici PFC69 and lactococcus lactis PFC77 bacteriocins and their antimicrobial activities in tarhana fermentation
Kaya, Halil İbrahim; Şimşek, Ömer
Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a microbiological toxicological risk, especially for Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained from tarhana was performed, and antibacterial effects were detected against B. cereus ATCC 11778 and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77 strains were concluded as bioprotective cultures for tarhana and these strains were offered for other cereal-based fermentations.
AtıfScopus29WoS25OpenAlex33İncele - MakaleAçık Erişim2020Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization
Ermis, Ertan; Poyraz, Ecem; Dertli, Enes; Yilmaz, Mustafa Tahsin
Response surface methodology was used to determine the exopolysaccharide production of Lactobacillus brevis E25. The effects of three variables, temperature (30, 36 and 42 °C), incubation time (18, 33 and 48 h) and initial pH of growth medium (4.5, 5.5, and 6.5) were studied. Under optimum growth conditions, the amount of exopolysaccharide derived from Lactobacillus brevis E25 ranged from 10 to 35 gL-1. The size of EPS molecules ranged from 105 to 107 Da. Infra red spectrum analysis showed characteristics absorption peaks indicating the presence of-OH, C=O and C-H groups. Furthermore, only glucose was detected as monosaccharide in exopolysaccharide structure, revealing that the structure of exopolysaccharide is a homopolymeric glucan type. Based on the differential scanning calorimeter thermograms, exopolysaccharide’s melting temperature was observed around 116 °C.
AtıfScopus18OpenAlex18İncele - 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