Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Kaban, Güzin(2)
- Kamiloğlu, Aybike(2)
- Kaya, Mükerrem(2)
- Cankurt, Hasan(1)
- Dertli, Enes(1)
- Elbir, Tugba(1)
- Güllüce, Medine(1)
- Kamiloglu, Aybike(1)
- Karadayı, Mehmet(1)
- Sagdic, Osman(1)
- Sallan, Selen(1)
- Sayın Börekçi, Bilge(1)
- Sayın, Bilge(1)
- Tatlisu, Nevruz Berna(1)
- Toker, Omer Said(1)
- Topçu, Kubra Cinar(1)
- Topçu, Kübra Çinar(1)
- Yilmaz, Mustafa Tahsin(1)
- Çinar Topçu, Kübra(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 - MakaleAçık Erişim2022Scopus SJRQ1Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
Kaban, Güzin; Sallan, Selen; Çinar Topçu, Kübra; Sayın Börekçi, Bilge; Kaya, Mükerrem
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
AtıfScopus25WoS23OpenAlex25İncele - 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 - MakaleAçık Erişim2021Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk
Kamiloglu, Aybike; Elbir, Tugba; Topçu, Kubra Cinar
The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).
- MakaleAçık Erişim2016Scopus SJRQ1Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Dertli, Enes; Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Cankurt, Hasan; Sagdic, Osman
In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18 °C and time; 8, 12 and 16 days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk.
AtıfScopus48WoS43OpenAlex54İncele
