Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026Scopus SJRQ1/r/bayburt/10966
  Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese

  Arslaner, Ayla; Yılmaz, Özlem

  This study evaluated the quality attributes of Protected Designation of Origin (PDO) Erzincan Tulum cheese by comparing control cheeses made with Kemah spring salt (KS) to those made with Sivas spring salt (SS), Çankırı rock salt (CS), and a low-sodium salt (rock salt–KCl blend, 50:50, LNaS). Cheeses were ripened at −2 to 0 °C for 120 days. Analyses included chemical composition, mineral profile, proteolysis, lipolysis, fatty acid composition, volatile compounds, and sensory properties. During ripening, dry matter and pH increased significantly (p < 0.05). Mineral content varied by salt type: LNaS had higher potassium and lower sodium, KS-C had the highest sodium and phosphorus, and SS-C the highest magnesium (p < 0.05). Proteolysis increased in all samples, with the highest levels in LNaS (p < 0.05). Lipolysis increased in all samples (p < 0.05), with CS-C showing the highest free fatty acid (FFA) content. Fifty volatile compounds were identified; carbonyl compounds were highest in LNaS-C and esters were highest in SS-C. Sensory evaluation showed that CS-C had the highest overall acceptability score and SS-C the lowest (p < 0.05). CS-C outperformed the control in sensory quality, and LNaS-C achieved similar sensory acceptance without compromising quality. Salt content and type were identified as critical factors in determining the authenticity of PDO Erzincan Tulum cheese.

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  AtıfWoS1·OpenAlex1

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• MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/12724
  Genotypic 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.

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  AtıfScopus4·WoS4·OpenAlex2

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• MakaleAçık Erişim2022Scopus SJRQ1/r/bayburt/13010
  Optimization of Ultrasonic Extraction of Nutraceutical and Pharmaceutical Compounds from Bee Pollen with Deep Eutectic Solvents Using Response Surface Methodology

  Çelik, Saffet; Kutlu, Naciye; Gerçek, Yusuf Can; Bayram, Sinan; Pandiselvam, Ravi; Bayram, Nesrin Ecem

  In recent years, there has been increasing interest in green extraction methods and green solvents due to their many advantages. In this study, the effects of an ultrasonic extraction method and deep eutectic solvents (DESs) on the extraction of different bioactive substances from bee pollen were investigated. In this regard, the effects of process variables such as the molar ratio of the DES (1, 1.5, and 2), sonication time (15, 30, and 45 min), and ultrasonic power (90, 135 and 180 W) on total individual amino acids, total individual organic acids, and total individual phenolic compounds were investigated by response surface methodology (RSM). The optimal conditions were found to be a molar ratio of 2, sonication time of 45 min, and ultrasonic power of 180 W (R2 = 0.84). Extracts obtained via the maceration method using ethanol as a solvent were evaluated as the control group. Compared with the control group, the total individual amino acid and total individual organic acid values were higher using DESs. In addition, compounds such as myricetin, kaempferol, and quercetin were extracted at higher concentrations using DESs compared to controls. The results obtained in antimicrobial activity tests showed that the DES groups had broad-spectrum antibacterial effects against all bacterial samples, without exception. However, in yeast-like fungus samples, this inhibition effect was negligibly low. This study is the first to evaluate the impact of DESs on the extraction of bioactive substances from bee pollen. The obtained results show that this innovative and green extraction technique/solvent (ultrasonic extraction/DES) can be used successfully to obtain important bioactive compounds from bee pollen.

  AtıfScopus33·WoS28·OpenAlex36

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