A5040524532- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Food composition and properties
- Gut microbiota and health
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Enzyme Production and Characterization
- Microbial Inactivation Methods
- Genomics and Phylogenetic Studies
- Bacteriophages and microbial interactions
- Protein Hydrolysis and Bioactive Peptides
- Polyamine Metabolism and Applications
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolic Engineering and Bioproduction
- Parasitic Infections and Diagnostics
- Polysaccharides and Plant Cell Walls
- Cultural and Sociopolitical Studies
- Phytochemicals and Antioxidant Activities
- Biofuel production and bioconversion
- Freezing and Crystallization Processes
- Infant Nutrition and Health
- Landfill Environmental Impact Studies
- Coccidia and coccidiosis research
- Bee Products Chemical Analysis
Yıldız Technical University
2021-2025
Pamukkale University
2010-2022
Muğla University
2017
Ankara University
2007-2009
Hacettepe University
2009
University of Helsinki
2008
The ability of Lactobacillus plantarum to produce exopolysaccharides (EPS) various structures and properties is effective in showing both starter probiotic culture qualification. In this study, the potential health promoting functions ropy EPS produced by strains isolated from tarhana were tested. A stimulation pro-inflammatory IL-12 TNF-α cytokines was observed presence suggesting an vitro immune modulation. Similarly, tested demonstrated promoted growth fermentation medium. medium level...
Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to antibacterial effects against foodborne pathogens spoilage bacteria. However, recent advancements unveiled expanding potential beyond applications, with increasing evidence of efficacy clinically significant pathogenic biofilm formation, viral infections, even cancer. These emerging discoveries continuously added new layers the application bacteriocins,...
MisL is a Salmonella enterica serotype Typhimurium fibronectin binding protein whose expression induced during infection of mice. T-POP transposon mutagenesis identified marT as positive regulatory element controlling misL::lacZYA transcriptional fusion. Gel shift analysis MarT activator the misL promoter.
The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. RBPs were prepared with addition 500 1000 ppm AE. Also, Escherichia coli ATCC25922 Listeria monocytogenes ATCC19118 inoculated to each RBP follow activity. An evaluation instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS microbiological properties carried out revealed that a* value...
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. contains wheat flour, yogurt, various vegetables might create microbiological toxicological risk, especially for Bacillus cereus Staphylococcus aureus. In this study, characterization of the metabolites responsible antibacterial activity Pediococcus acidilactici PFC69 Lactococcus lactis PFC77 obtained from tarhana was performed,...
In recent years, prejudice in society against monosodium glutamate (MSG) has directed food manufacturers to alternative sources. Yeast extracts are considered as "natural" due the production process and stand out their nutritional properties well giving a flavor similar MSG. this study, chemical, functional of yeast extract powders produced from Saccharomyces cerevisiae TGM10, boulardii S11 Kluyveromyces marxianus TGM66 were evaluated. Results revealed that most protein-rich sample was S....
Tarhana is a traditional cereal-based fermented food produced with mixture of yoghurt and flour. The main microbiota in the fermentation tarhana yeast, together lactic acid bacteria. In this study, yeast home-made (HMT) plant-type (PTT) dough samples was evaluated compared during fermentation. Culture-dependent LSU ITS-5.8S rDNA sequence analysis isolates collected clarified 45 selected representing different clusters. These displayed high homologywith species Pichia kudriavzevii (11),...
This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions province. The analyzed for their chemical and microbiological properties. microbiota was examined through metagenomic analysis high-throughput sequencing, followed by bioinformatic processing with QIIME2 DADA2 tools. Taxonomic analyses revealed that Lactiplantibacillus plantarum Fructilactobacillus...