Probiotic lactobacilli in faeces of breastfed babies

Balanced colonization of the gastrointestinal tract in the newborn is very important for the acquisition of an immune system in infancy. Lactobacillus spp. is useful in human nutrition because of its potential probiotic and functional features. In this research, 27 strains were identified representing 104 species of Lactobacillus isolated from baby feces. The probiotic and functional properties of isolates were investigated. In this study, the sample consisted of 14 children aged 3-47 weeks who were breastfed. Strains were determined phenotypically by testing arginine hydrolysis, salt tolerance, production of gas from glucose, and growth at 15 and 45 degrees C. Isolated strains were genotypically characterized as Lactobacillus paracasei subsp. paracasei (41), L. casei (17), L. fermentum (24), Lactobacillus spp. (11), and L. rhamnosus (11) using 16S rDNA sequence analysis. Several strains of L. fermentum, and a majority of the strains of L. rhamnosus and L. casei/L. paracasei subsp. paracasei were able to produce hydrogen sulfide. Almost all strains showed antibacterial activity against the enteric pathogens Escherichia coli O157:H7, E. coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Enteritidis. In this research, lactobacilli isolated from babies had probiotic properties

Farklı evlerden toplanan ve farklı üzümlerden üretilen hardaliye örneklerinin fizikokimyasal, fonksiyonel ve mikrobiyolojik özellikleri]

Twenty-three hardaliye beverage samples were collected from different regions of Kirklareli city in Turkey and five hardaliye samples were produced under laboratory conditions according to traditional methods. Total phenolic compounds, monomeric anthocyanins (malvidin-3-glucoside), volatile acid, ethyl alcohol. total sugar contents, total acidity (lactic acid), pH, color values (L (brightness), a (red-green), b (yellow-blue)), total mesophilic aerobic bacteria, lactic acid bacteria, yeast and mold and coliform counts were determined. Acidity between 0.38 and 0.919%, pH from 3.54 and 4.33, color (L.a.b.) values from 7.57 to 13.74, from 0.71 to 7.68, from 0.73 to 4.50, respectively were determined. Total phenolics from 368.8 to 2647.5 mg L-1, ethanol between 0.4 and 6.0% in 7 out of 23 examples, TMAB number 3x10(1)-3.2x10(6)cfu mL(-1), LAB 1x10(2)-3x10(5)cfu mL(-1) in 16 out of 23 samples, yeast and mold count 1x10(1)-2,3x10(4)cfu mL(-1) in 18 out of 23 samples were found. According to the results obtained. coliforms and Escherichia coif were not found in the analyzed samples. Statistical analysis results revealed that differences between samples were significant (P <= 0.01). Given its bioactivc characteristics, hardaliye beverage should be produced at large-scale and be recognized by large communities.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O018]The authors gratefully acknowledged the TUBITAK (Project number: 110O018) for providing funding for this work

Some Technological and Functional Properties of Lactic Acid Bacteria Isolated from Hardaliye

Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and it is widely produced and consumed in the Thrace region of Turkey. The aim of this study was to determine the dominant lactic acid bacteria (LAB) species found in hardaliye and to investigate their technological properties related to probiotic action and potential use as a starter culture for production of hardaliye. For this aim; LAB were isolated from 28 hardaliye samples (23 hardaliye samples that were obtained from different regions of Kirklareli, Turkey and 5 hardaliye samples were produced by using traditional methods in laboratory conditions). After carrying out conventional and molecular biological methods, it was found that all LAB species isolated belonged to genus Lactobacillus. The dominant species in the microbiota was found to be Lactobacillus plantarum while around 98% of the isolates were similar to each other. Therefore, it was well understood that a small diversity of LAB strains played role during the fermentation process. The results of this study revealed that the isolates had the potential to be used as starter cultures in hardaliye production due to their antimicrobial effects and acid production capabilities.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O018]The authors gratefully acknowledged the TUBITAK (Project number: 110O018) for providing funding for this work

Bazı lahanagil (Cruciferae) ve baklagil (Fabaceae) türlerinin tohum filizlerindeki kimyasal özelliklerin de?işimi ve beslenme de?eri]

The seeds of some species in Cruciferae and Fabaceae (Broccoli, Brussels sprout, soybean, Persian clover) were germinated for sprout consumption either alone or as mixtures under the full day light, 12 hours light + 12 hours darkness and fully darkness conditions in growth chamber at 20 +/- 1 degrees C for 5 days. Protein, sugar and vitamin C contents in all sprouts germinated under light conditions were higher than that of grown under dark conditions. Protein content was between 2.21 g 100 g(-1) (Brussels sprouts) and 8.49 g 100 g(-1) (soybean). The sprouts contained higher amount of sugar than seeds. Vitamin C content of sprouts were approximately three to nine fold higher than their seeds. No significant differences were found between sprouts and their seeds for calcium, phosphorus and potassium contents

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

Changes in chemical properties of seed sprouts of some Cruciferae and Fabaceae species and their nutritional value

Cruciferae ve Fabaceae familyasına ait bazı türlerin tohumları (Brokoli, Brüksel lahanası, Soya ve İran üçgülü) filiz tüketimi amacıyla ışık, 12 saat ışık + 12 saat karanlık ve tamamen karanlık koşullarda ayrı ayrı ya da karışımlar halinde bitki büyüme kabininde 20 ± 1 oC’de 5 gün süreyle çimlendirilmiştir. Işık koşullarında çimlendirilen tüm filizlerin protein, şeker ve C vitamini içeriği, karanlıkta yetiştirilenlere göre daha yüksek bulunmuştur. Protein içeriği 2.21 g 100 g-1 (Brüksel lahanası) ile 8.49 g 100 g-1 (soya) arasında değişmiştir. Filizlerin tohumlara göre daha yüksek şeker içerdiği ve filizlerin C vitamini kapsamının tohumlarla karşılaştırıldığında yaklaşık 3 ile 9 kat daha fazla olduğu tespit edilmiştir. Kalsiyum, fosfor ve potasyum seviyeleri bakımından tohumlar ve filizler arasında farklılık görülmemiştir.The seeds of some species in Cruciferae and Fabaceae (Broccoli, Brussels sprout, soybean, Persian clover) were germinated for sprout consumption either alone or as mixtures under the full day light, 12 hours light + 12 hours darkness and fully darkness conditions in growth chamber at 20 &plusmn; 1 oC for 5 days. Protein, sugar and vitamin C contents in all sprouts germinated under light conditions were higher than that of grown under dark conditions. Protein content was between 2.21 g 100 g-1 (Brussels sprouts) and 8.49 g 100 g-1 (soybean). The sprouts contained higher amount of sugar than seeds. Vitamin C content of sprouts were approximately three to nine fold higher than their seeds. No significant differences were found between sprouts and their seeds for calcium, phosphorus and potassium contents

Determination of Physicochemical Properties and Oxidative Stability of Rice Bran Oils

Bu çalışmada; stabilizasyon işleminin pirinç kepeği yağının fizikokimyasal özelliklerine ve yağ asidi bileşimine etkisinin belirlenmesi amaçlanmıştır. İki farklı pirinç kepeği çeşidi (Osmancık ve Opela); mikrodalga, etüv ve mikrodalga+etüv olmak üzere 3 farklı yöntemle stabilize edilmiştir. Pirinç kepekleri toplamda dokuz farklı stabilizasyon şartında muamele edilmiştir. Mikrodalga ile stabilizasyonda 600 W 1 dk, 600 W 2 dk, 600 W 3 dk; etüv ile stabilizasyonda 80°C’de 30dk, 100°C’de 30dk, 120°C’de 30dk, etüv ve mikrodalganın birlikte kullanıldığı kombine yöntemde ise 600 W 2dk mikrodalga+80°C’de 30dk etüv; 600 W 2dk mikrodalga+100°C’de 30dk etüv ve 600 W 2dk mikrodalga+120°C’de 30dk etüv uygulaması yapılmıştır. Stabilizasyon işleminden sonra pirinç kepek yağı solvent ekstraksiyon yöntemi ile elde edilmiştir. Elde edilen pirinç kepeği yağlarına ait serbest yağ asitliği değeri, peroksit sayısı, yağ asitleri bileşimi, sterol kompozisyonu, iyot sayısı, sabunlaşma sayısı, özgül ağırlık değeri ve kırılma indisi değeri belirlenmiştir. Uygulanan stabilizasyon işlemleri sonucunda pirinç kepeği yağlarının serbest yağ asitliği, peroksit sayısı ve iyot sayısı değerlerinin azaldığı tespit edilmiştir (p0,05). Pirinç kepeği yağında en çok bulunan sterol ?-sitosterol olarak tespit edilmiştir.In this research, it was aimed to determine the effects of stabilization on some physicochemical properties and fatty acid composition of rice bran oil. The rice bran samples (Osmancık and Opela) was stabilized under three ways (microwave, drying oven and microwave + drying oven) including nine conditions (drying oven: 80°C 30 min, 100°C 30 min, 120°C 30 min; microwave : 600 W 1 min, 600 W 2 min, 600 W 3 min; microwave + drying oven: 600 W 2 min microwave - 80°C 30 min drying oven, 600 W 2 min microwave - 100°C 30 min drying oven, 600 W 2 min microwave - 120°C 30 min drying oven). The rice bran oil was obtained by solvent extraction technology. The free fatty acids content, peroxide value, iodine number, saponification number, specific gravity, refractive index, fatty acid composition and the sterol composition of rice bran oil samples were determined. The acidity, peroxide value and iodine number of the oil samples were significantly decreased with the stabilization process applied (p0,05). ?-sitosterol was detected as the main sterol in rice bran oil

Studies on physico-chemical properties, fatty acid composition of terebinth (pistacia terebinthus L.) oil and presence of anatoxins in fruits

In present study, physico-chemical characteristics, fatty acids composition and aflatoxin contents quantities of terebinth nuts (Pistacia terebinthus L.) were determined. Oil contents, free fatty acid contents, peroxide values, iodine values and fatty acids composition of oils extracted from ripe fruits were determined. It is suggested that on account of high oil contents (35.26-47.52 %), low peroxide values (0.450.76 meqC2/kg) and nice aroma and taste of terebinth fruits they could possibility be used for the oil industry. Palmitic acid was the main saturated fatty acid (19.91-23.58 %) while oleic acid was the main mono-unsaturated fatty acid (49.26-52.67 %); and finally total trans fatty acids were found (0.16-0.89%)

The effects of using different mustard seeds and starter cultures on some properties of hardaliye

In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans (LB21), Lactobacillus pontis (LB26), Lactobacillus paracasei ssp. paracasei (LB30) as starter cultures were added into pasteurised grape juice. Production of hardaliye using either white or black mustard seeds with Lactobacillus paracasei ssp. paracasei LB30 reached to minimum pH value. It was determined that, lactobacilli which was added as starter cultures and mustard seeds had no clear effect on decrease in total sugar contents. During the 7-day fermentation period, lactic acid bacteria count in hardaliye, produced using white mustard seeds, changed from 4.60, 4.69, 4.47 and 4.79 log CFU/ml to 4.92, 4.94, 5.90 and 6.83 log CFU/ml respectively and in the other samples, produced using black mustard seeds changed from 4.25, 4.07, 4.07 and 4.20 log CFU/ml to 6.60, 7.20, 6.54 and 6.77 log CFU/ml respectively

Assessment of novel human origin Lactobacillus isolates for the manufacture of probiotic yoghurt-like product

In present study, Lactobacillus paracasei subsp. paracasei IF11, L. rhamnosus IF6 and L. fermentum IF14, isolated from infant faeces, were combined with Streptococcus thermophilus one by one and examined to use as starters to produce yoghurt-like product (YLP). The samples were stored at 4 +/- 2 degrees C for 21 d. Lactic acid, pH and viability were analyzed at days 1, 7, 14, and 21 of storage. Acetaldehyde and sensory properties were assayed as quality criteria at day 1 and 14. Viscosity was also assayed at day 1. While the lactic acid contents of the experiments increased gradually, pH decreased during storage. The mean acetaldehyde contents and viscosity of YLP experiments ranged from 15.50 to 29.20 mg/kg and 1600 to 2200 cp, respectively. Viable counts of experimental Lactobacillus strains were found to be above the threshold for the therapeutic minimum (10(6)-10(7) cfu/ml) and maintained during storage period. Panelists were given desirable organoleptic attitudes for all final products