Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from TheWines Made by Spontaneous Fermentation Using Papazkarasi Grapes from Thrace Region

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the wines of all producers began to show similar properties. Today, studies focus on terroir wines production with local characteristics by using the countries' own local wine yeasts as a starter. Within the scope of this study Papazkarasi grapes were collected from 4 vineyards with different characteristics, such as viticulture practices, microclimatic conditions and locations in the borders of Edirne and Kirklareli. In addition, the grapes were also collected from the vineyard in Tekirdag Viticulture Research Institute. Spontaneous fermentation was done by crushing the collected grapes in the laboratory. At the end of the fermentation, yeast isolations were made from the musts to YPD medium and a total of 66 isolates were obtained as a result of purification. Fermentation rate, H2S production amount, growth at high temperature, growth at high sugar concentration, resistance to high ethanol, ability to grow at low pH values, resistance to SO2, and volatile acid analysis were done to determine whether they meet the technological requirements for basic winemaking, together with two commercial wine yeasts. DNA sequencing analyzes were made by selecting 15 of the isolates that were found to have the necessary characteristics and it was determined that they belonged to the Saccharomyces cerevisiae species. DNA fingerprinting analysis was performed using delta 12-21 primers to determine the strain differences of the isolates determined to belong to the same species. By DNA fingerprint analysis, it was determined that 9 out of 15 isolates were different strains

Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the wines of all producers began to show similar properties. Today, studies focus on terroir wines production with local characteristics by using the countries' own local wine yeasts as a starter. Within the scope of this study Papazkarası grapes were collected from 4 vineyards with different characteristics, such as viticulture practices, microclimatic conditions and locations in the borders of Edirne and Kırklareli. In addition, the grapes were also collected from the vineyard in Tekirdağ Viticulture Research Institute. Spontaneous fermentation was done by crushing the collected grapes in the laboratory. At the end of the fermentation, yeast isolations were made from the musts to YPD medium and a total of 66 isolates were obtained as a result of purification. Fermentation rate, H2S production amount, growth at high temperature, growth at high sugar concentration, resistance to high ethanol, ability to grow at low pH values, resistance to SO2, and volatile acid analysis were done to determine whether they meet the technological requirements for basic winemaking, together with two commercial wine yeasts. DNA sequencing analyzes were made by selecting 15 of the isolates that were found to have the necessary characteristics and it was determined that they belonged to the Saccharomyces cerevisiae species. DNA fingerprinting analysis was performed using delta 12-21 primers to determine the strain differences of the isolates determined to belong to the same species. By DNA fingerprint analysis, it was determined that 9 out of 15 isolates were different strains

Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage

In this study, non-fermented probiotic grape juices were produced with the inoculation of two different strains of lactic acid bacteria (Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079) separately. The viability of probiotic microorganisms, as well as the grape juices' physicochemical properties were evaluated throughout 21 days of storage at 4 degrees C. In grape juice, both strains had similar survival rates, and viable cell counts remained above the recommended therapeutic minimum (10(7) CFU mL(-1)) throughout the monitored storage time. Both of the probiotic samples showed a drop in pH, total phenolic content and viscosity during storage, as well as an increase in acidity. The values of lightness, redness, and yellowness in grape juice containing L. acidophilus DSM 20079 were reduced over cold storage period; otherwise, color characteristics for the control and sample with added L. fermentum CECT 5716 were maintained. This study showed that grape juice is an effective vehicle for delivering the Lactobacillus strains studied, with their probiotic activity remaining for 21 days at 4 degrees C, making it a probiotic beverage alternative for non-dairy product users. Furthermore, L. fermentum CECT 5716 can be more suitable due to its maintenance of color properties in grape juice over the storage.Viticulture Research Institute, TekirdagWe would like to thank the Viticulture Research Institute, Tekirdag, for the support provided for this work and also the Selcuk University, Department of Food Engineering, for providing the probiotic bacteria

Effect of Pump Hygiene on Microbiological Quality of Demijohn Water

Bu araştırmada, Tekirdağ ilinde tüketime sunulan 20 adet (5 marka ve her markadan 4 farklı örnek) damacana içme suyundan; tüketiciye ulaştığı anda, su pompası takıldıktan sonra ve suyun bitimine yakın 3 farklı zamanda numune alınmış ve mikrobiyolojik kalitesindeki değişiklikler belirlenmeye çalışılmıştır. Analiz sonuçlarına göre; toplam mezofilik aerobik bakteri sayısı başlangıçta ortalama 8,36x101 kob/ml olarak tespit edilirken, damacanaya takılan pompa ile bu sayının ortalama 3,43x103 kob/ml seviyelerine çıktığı belirlenmiştir. Koliform bakteriye başlangıçta hiçbir örnekte rastlanmazken, pompa takılması ile örneklerin % 60’ında 15-46 EMS/ml arasında koliform bakteri tespit edilmiştir. Tüketime sunulan damacana suların mikrobiyolojik olarak temiz olduğu, fakat tüketim süresi, pompa hijyeni ve kullanım koşullarına bağlı olarak mikrobiyolojik kontaminasyonun arttığı belirlenmiştir.In this study, twenty demijohn drinking water samples (5 different brands and 4 different samples from every brand) sold in Tekirdağ city of Turkey, were analyzed to determine their microbiological quality. Microbiological analysis of demijohn drinking water samples performed in three stages; 1st: just after delivery of water to consumer, 2nd: after plugging re-usable water pump, and 3rd: from remainder water at the bottom of demijohn. Microbial contamination risks were determined these stages. Average total aerobic mesophilic bacteria counts in water samples were determined as 8,36x101 cfu/ml. By plugging pump, this value increased to a average 3.43x103 cfu/ml. At the begining coliforms were not detected in any water samples. However, coliforms were determined in 60 percent of samples between 15-46 MPN/ml in the samples after using pump. Although microbiologic quality of demijohn waters were at the safety limits, microbial contamination increased due to the consumption period, pump hygiene and usage conditions during the consumption period

A Research on Quality Properties of Some Pickled Grape Leaves

Bu çalışmada, melezleme ıslahı sonucu elde edilmiş yeni üzüm çeşitlerimizden olan Trakya İlkeren ve Tekirdağ Çekirdeksizi asma yaprakları ile ülkemizde salamura yaprak konusunda önemli çeşitlerden olan Narince ve Yapıncak çeşidi asma yaprakları, iki farklı tuz konsantrasyonlu (%10 ve 14,5) salamurada fermentasyona bırakılmıştır. Taze asma yapraklarının kuru madde, ortalama ağırlık, tüylülük ve dilimlilik özellikleri belirlenmiştir. Salamuranın titrasyon asitliği ve pH değişimi haftalık olarak takip edilmiştir. Fermentasyon bitiminde cam kavanozlar içinde muhafazaya alınan salamura asma yapraklarında, ortalama ağırlık (3,84-4,40 g), toplam kuru madde miktarı (%14,2- 19,2), titrasyon asitliği (%0,94-1,30), pH ( 2,79-3,18), indirgen şeker (% 0,03-0,10), ham selüloz (%10,16-15,55) ve renk (L*,a* ve b*) değerleri belirlenmiştir. Salamura yapraklardan hazırlanan yaprak sarmalarında yapılan duyusal değerlendirmede, %14,5 tuzlu salamurada hazırlanan yaprakların %10 tuzlu salamuradakilere göre daha çok beğenildiği, diğer taraftan Tekirdağ Çekirdeksizi ve Trakya İlkeren çeşidi asma yaprağı örneklerinin duyusal değerlendirmede yüksek puanlar alarak salamuraya işlemeye en az diğer çeşitler (Narince, Yapıncak) kadar uygun oldukları tespit edilmiştir.Leaves of two new different cultivars of Trakya Ilkeren and Tekirdağ Çekirdeksizi and leaves of Narince and Yapıncak species growing in Turkey were fermented in 10% and 14,5% brine concentration for 5 weeks. Percent dry matter, average weight, hairiness and slicing of fresh leaves were determined. During the fermentation time, chemical properties of brine, such as titratable acidity and pH were determined at certain intervals. The average weight, dry matter, titratable acidity, pH, reducing sugar and crude fiber contents and colour values of pickled leaves after fermentation ranged between 3.84-4.40 g; 14.2-19.2%; 0.94-1.30%, 2.79-3.18; 0.03-0.10%; 10.16-15.55% respectively. While in sensory evaluation of the Sarma prepared from pickled leaves, %14,5 salted brine had high scores than prepared from %10 salted brine, on the other hand, Tekirdağ Çekirdeksizi and Trakya Ilkeren leaves took higher points and found to be appropriate for brine, as much as other varieties like Narince and Yapıncak

Production Of Inulin Containing Jelly Type Soft Confectionery and Optimization Of Ingredients

Tüketicilerin daha kaliteli bir yaşam için sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara olantalep de artış göstermiştir. Bu sebeple, gıda sektöründe çeşitli ürünlerin formülasyonlarında yenilik çalışmalarıyoğun bir şekilde yapılmaktadır. Bu çalışmada, jelly tipi yumuşak şeker ürününe inülin ilave edilerek formülasyonagiren hammaddelerden jelatin, şeker ve inülin oranlarının ürünün tekstürel ve duyusal özelliklerine etkisininincelenmesi amaçlanmıştır. Örnekler üzerinde yapılan tekstür analizi sonucunda jelatin miktarının artmasınınsertliği arttıran, adezif yapışkanlığı ise azaltan en önemli parametre olduğu anlaşılmıştır. Örneklere uygulanantekstür analizi sonuçları değerlendirildiğinde inülin miktarının adezif yapışkanlığı arttırdığı sonucuna varılmıştır.İnülin analizleri sonuçlarının teorik beklenen inülin miktarıyla uyumlu bulunması üretim şartlarında inülin kaybınınyaşanmadığını göstermiştir. Yapılan değerlendirmeler sonucunda duyusal sertlik beğenisinin genel beğeniyidoğrudan etkilediği anlaşılmıştır. Araştırmada elde edilen sonuçlar, tatlılık optimizasyonu yapıldığında jelly tipişekerleme ürünlerinde şeker yerine inülin kullanımının, tüketiciler tarafından sevilerek tüketilen, fonksiyonelözellik kazandırılmış alternatif bir şekerleme ürününün üretilebileceğini göstermektedir.Demand for functional foods has increased with the increasing consumer orientation towards healthy products for a better quality of life. For this reason, innovation studies are being made intensively in the formulation of various products in the food sector. In this study, it was aimed to investigate the effect of gelatin, sugar and inulin ratios on the textural and sensory properties of jelly type soft candy. As a result of the texture analysis, it was understood that increasing the amount of gelatin is the most important parameter which increases the hardness and reduces adhesive adhesion. When the results of texture analysis were evaluated, it was concluded that the amount of inulin increased adhesiveness. Inulin analyses have shown that the results are compatible with the theoretical expected amount of inulin and there is no loss of inulin in the production conditions. According to the results, it was understood that the appreciation of sensory hardness directly affects the general appreciation. The results of this research show that if sweetness optimization is done, an alternative and delightfully consumed jelly type soft confectionery product with functional properties can be produced by using inulin instead of sugar in the formulation

Ticari olarak toz formda satılan reishi mantarlarının biyoaktif özellikleri]

Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism from the action of free radicals. This study examines the bioactive properties of powder form of G. lucidum as a natural functional agent and the antimicrobial effects of the 5 different commercially sold powder of the G. lucidum mushrooms were investigated against various pathogenic bacteria and molds. For this purpose, the phenolic content, antioxidant capacity of G. lucidum samples were determined. The antimicrobial effects of the 5 different G. lucidum mushrooms against various food-related pathogenic bacteria (Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 2592, Vibrio parahaemolyticus ATCC 17802) and molds (Aspergillus parasiticus NRRL 2999 and Aspergillus parasiticus NRRL 465) were expressed as a diameter (mm) of the inhibition zone. The values of total phenolic content of different G. lucidum samples ranged from 2.35 to 10.46 mg GAE g(-1). The scavenging activity of DPPH radicals of G. lucidum samples did not show any significant difference for samples 2, 4, and 5. The same trend was observed between for ABTS+ results of these samples. The highest total phenolic content and antioxidative activity were observed in the sample 1. The extracts of different G. lucidum samples demonstrated statistically significant antibacterial activity against E. coli ATCC 25922. Regarding the antifungal activity of G. lucidum samples, there were not found any significant differences when compared different samples. The results demonstrated that G. lucidum can be used as a functional food ingredient to improve the bioactive properties of foods

Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia

Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L and9.65 g/L and for standard isolate X. campestris DSM 19000, X. hortorum pv. pelargonii and X. axonopodis pv. begonia, respectively. Optimum agitation rate and inoculum volume were found as 180 rpm and 5%. Moreover, better gelforming and thickening properties were obtained for xanthan gum from local isolates. Higher K value was observedfor gum solutions of the local isolates at all concentration when Ostwald de Waele model was used. Activation energies changed between 4.85 and 25.43 kJ/mol and it is the highest for gum from standard isolate. Moreover, K’ andK” values obtained from dynamic rheological analysis were higher for the local isolates than that of standard isolate.The results confirmed that the local isolates appeared to be suitable microorganisms for xanthan gum production

Mature Live Weights and Some Reproductive Characteristics of Orta Anadolu Merinosu Sheep under Breeder Conditions

Bu araştırma, ıslah çalışması yürütülen yetiştirici sürülerindeki Orta Anadolu Merinosu koyunların bazı döl verimi özellikleri ve ergin canlı ağırlıklarını (CA) tespit etmek amacıyla yapılmıştır. Çalışmada Eskişehir ilinin Çifteler, Mahmudiye ve Sivrihisar ilçelerine bağlı 14 köydeki 33 adet sürüdeki 16575 baş koyunun döl verimleri ve 9616 baş koyun ve 297 baş koçun sıfat dönemi öncesi CA’ları belirlenmiştir. Orta Anadolu Merinosu koyunların doğum ve ikizlik oranları yıllar itibarıyla önemli seviyede (p<0.01) farklı bulunmuştur. Koyunlarda CA bakımından hem yıllar hem de yaşlar arasında önemli seviyede (p<0.01) farklılıklar tespit edilmiştir. Koyun ve koçların ortalama CA’ları sırasıyla 56.7 ve 79.6 kg olarak bulunmuş ve CA 3.5 yaşa kadar önemli seviyede (p<0.01) artmıştır. Bu çalışmanın sonucuna göre, halk elinde yetiştirilen ve ıslah çalışması yürütülen sürülerdeki Orta Anadolu Merinosu koyunların döl verim özelliklerinin ve ergin canlı ağırlıklarının tatmin edici seviyede olduğu söylenebilir.The goal of this study was to determine the reproductive performance and mature live weights of Orta Anadolu Merinosu (Central Anatolian Merino) sheep conducted improvement study in breeder’ flocks. The study was conducted on 33 flocks in 14 villages of Çifteler, Mahmudiye and Sivrihisar districts of Eskişehir province. In the study, data obtained from 16575 ewes for reproductive performance, 9616 ewes and 297 rams for live weight were used. The rates of the lambing and, the twinning of Central Anatolian Merino ewes were significantly found different by the years (p<0.01). In terms of ewes' live weight, there were significant differences (p<0.01) for the years and the ages. The means of live weights for ewes and rams were 56.7 and 79.6 kg, respectively. The live weights of ewes and rams increased significantly (p<0.01) until 3.5 years old. As a result, it can be said that the reproductive performance and adult live weights of Central Anatolian Merino sheep in both breeder’ flocks and in improved flocks are in satisfactory level

Xanthan gum production by Xanthomonas campestris fermentation from rice bran

Bu çalışmada, endüstriyel atık maddelerin ekonomik olarak değerlendirilmesi düşüncesi ile çeltik işleme sanayiinin atık maddelerinden olan pirinç kepeği, enzimle hidrolize edildikten sonra kullanılarak Xanthomonas campestris fermentasyonuyla ksantan gam üretilmesi, aynı zamanda küçük ve orta ölçekli işletmelerde pirinç kepeğinin değerlendirilerek çevre kirlenmesinin önlenmesi ve bu işletmelere bir katma değer sağlanması amaçlanmıştır. Araştırma kapsamında; yağı alınmış pirinç kepeği farklı sıcaklık (25, 30, 35 ve 40 o C) ve pH (4,5; 5,0 ve 5,5) değerlerinde farklı enzimlerle (?-amilaz, glukoamilaz, selülaz ve ksilanaz) hidrolize edilmiş ve en yüksek % 41,66 oranında şeker oranına ulaşılmıştır. Substrat olarak hidrolize edilmiş pirinç kepeği kullanılarak; Xanthomonas campestris NRRL B-1459 ile lahanalardan izole edilen X. campestris pv. campestris ve X. axonopodis pv. vesicotaria bakterileri ile ksantan gam üretimi gerçekleştirilmiş ve en yüksek ortalama verimler sırasıyla 21,87, 17,10, 5,60 g/L olarak belirlenmiştir. Elde edilen gamların tampon çözeltilerde farklı sıcaklık (20-100 o C) ve pH (3,5; 5,5; 7,0) değerinde viskozite değerleri incelenmiş ve en yüksek viskozite değeri %1 gam ilavesiyle 20ºC ve 5,5 pH’da ticari gamlarda 470 mPas, X. campestris NRRL B-1459 için 131 mPas ve X. campestris pv. campestris için 139 mPas olarak belirlenmiştir. Ticari ve pirinç kepeğinden üretilen gamlar kullanılarak yapılan mayonezlerin viskozite ölçümlerinde en yüksek değerler % 1 oranında gam ilave edilmişmayonezlerde ticari gam için 4640, X. campestris NRRL B-1459 için 3020 ve X. campestris pv. campestris için 3120 mPas olarak belirlenmiştir. Genel olarak, pirinç kepeğinin substrat olarak kullanılmasıyla yüksek verimde ksantan gam üretimi gerçekleştirilmiştir. Laboratuar şartlarında üretilen ksantan gamın farklı şartlarda sağladığı viskozite değerleri ticari ksantan gama kıyasla zayıf bulunmakla birlikte, substratın biraz desteklenmesi ve elde edilen gamın saflaştırılmasıyla ticarileşme potansiyeli bulunabilir.The main idea of this research is the evaluation of the industrial waste products economically. In this research we aimed to use rice bran, the main waste product of paddy processing, in the xanthan gum production by Xanthomonas campestris fermentation. Also it is aimed to prevent environmental pollution and to provide additional profit in small and medium scale plants by appreciating rice bran. In this study, rice bran was hydrolized with different enzymes (?-amylase, glucoamylase, cellulase ve xylanase) at various pH (4,5; 5.,0 ve 5,5) and temperatures (25, 30, 35 ve 40 o C). The highest sugar content was reached with 41,66%. Xanthan gum was produced by X. campestris NRRL B-1459, X. campestris pv. campestris and X. axonopodis pv. vesicotaria, using hydrolized rice bran as carbon source and the best ones in term of productivity were 21.87, 17.10 and 5.60 g/L respectively. Viscosity measurements for the obtained xanthan gums and commercial gum were carried out in gum solutions at various pH (3,5; 5,5; 7,0) and temperatures (20-100 o C). The highest viscosity was reached in 1% gum solutions at 20o C, 5.5 pH for all gums and values are 470, 131 and 138 mPas respectively. The gums were used making mayonnaise and measured their viscosity. The results for obtained from X. campestris NRRL B-1459 and X. campestris pv. campestris are 3020 and 3120 mPas respectively. Using commercial gum in mayonnaise gave the highest viscosity (4640 mPas). Generally, the use of rice bran as a substrate resulted in higher xanthan yield. Although obtained at laboratory conditions xanthan gum presented lower viscosity than commercial xanthan, if substrate is supported and purificated, the use of rice bran for xanthan gum production has the potential to be effective commercial substrate