ctividades antibacteriana y antioxidante de extractos de especies endémicas turcas de Sideritis

Sideritis species are traditionally used as teas, flavoring agents and for medicinal purposes in Turkey . In this study, the antioxidant and antimicrobial activities of Sideritis condensata Boiss. & Heldr. (SC) and Sideritis eryhrantha v ar. erythrantha Boiss. & Heldr. (SE) endemic species' extracts of Lamiaceae were determined. These extracts were investigated for antibacterial activity by using the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences within bacteria were significant at pLas especies de Sideritis de usan tradicionalmente para la elaboración del té, como flavorizantes y con fines médicos en Turquía. En este estudio, se han determinado las actividades antimicrobiana y antioxidante de extractos de especies endémicas de la Familia Lamiaceae , como son Sideritis condensata Boiss. & Heldr. (SC) y Sideritis erythrantha v ar. erythrantha Boiss. & Heldr. (SE). La actividad antibacteriana fue determinada mediante el método de difusión en agar con 15 especies de bacterias: Aeromonas hydrophila, Bacillus cereus , Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli , Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus y Yersinia enterocolitica. Se consideraron diferencias estadísticamente significativas cuando

Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs

The interactive effects of lactic acid bacteria (LAB) and yeasts were identified through isolation of sourdough sponges. Fourteen sourdough samples were collected from different bakeries in Isparta. Carnobacterium divergens (Lactobacillus divergens) (6.1%), Lactobacillus brevis (15.1%), Lactobacillus amylophilus (6.1%), Lactobacillus sake (6.1%), Lactobacillus acetotolerans (6.1%), Lactobacillus plantarum (3.0%), Pediococcus pentosaceus (6.1%) and P. acidilactici (6.1%), Tetragenococcus halophilus (Pediococcus halophilus) (3.0%) were isolated from sourdoughs as LAB while Saccharomyces cerevisiae (27.0%), S. delbrueckii (2.7%), Torulopsis holmii (10.8%) and T. unisporus (2.7%) were also isolated from sourdough sponges as yeasts. Seven kinds of bread were made with the inoculation 1.5% S. cerevisiae and/or 1.5% lactobacilli (Lb. amylophilus, Lb. brevis, Lb. plantarum, Lb. sake and Lb. acetotolerans). Six kinds of bread were produced with the mixture of the above five different LAB and S. cerevisiae, and the seventh bread made with S. cerevisiae (commercial culture) alone as control bread. The sample prepared with 1.5% Lb. amylophilus and 1.5% S. cerevisiae showed the best results on rheological properties of bread while that with 1.5% mixed LAB and 1.5% S. cerevisiae was the poorest. LAB used in sourdough breads increased shelf life and delayed staling. In sensory analyses, 1.5% Lb. sake and 1.5% S. cerevisiae application were preferred well by the panel. © 2004 Elsevier Ltd. All rights reserved

Singularity analysis of a fixator by closest points approach [Fiksatörün En Yakin Noktalar Yaklaşimiyla Tekillik Denetimi]

Medical Technologies National Conference, TIPTEKNO 2015 --15 October 2015 through 18 October 2015 -- --External fixators are robotic devices widely used in orthopaedics. While bringing the bone fragments to a desired position, these devices should not present any threat to the patient health. One of the threat causes is singularity. In a singular position, stable structure of the fixator is lost and its top and bottom rings may move independently. In this work, singularity analysis is performed with a geometric method, closest points approach. It has been shown that results of this approach are consistent with the other singularity analysis methods. © 2015 IEEE

Microbiological, steady, and dynamic rheological characterization of boza samples: Temperature sweep tests and applicability of the Cox-Merz rule

Boza is a beverage produced by lactic acid bacteria (LAB) and yeast, which affects rheological properties. In the present study, boza samples collected from a local market were characterized with reference to microbiological and rheological approaches. The boza samples were characterized with respect to their microbiological population, i.e. the numbers of LAB and yeast. The numbers of LAB and yeast were found to range from 2.88 × 106 to 2.06 × 1010 CFU/mL and from 3.71 × 103 to 9.40 × 105 CFU/mL, respectively. Their steady and dynamic rheological properties were investigated within the temperature range of 0-50 °C. Apparent viscosity values (?) of the boza samples decreased with shear rate, indicating that the samples behaved as a pseudoplastic fluid. The Ostwald-de Waele model satisfactorily described (R2 > 0.99) the flow behavior of the samples at 5 and 20 °C. Storage modulus (G') values were higher than loss modulus (G¨), indicating that boza samples had a solid-like structure. Temperature had a remarkable effect on the steady and dynamic properties of the samples; therefore, temperature sweep tests were also conducted to determine temperature dependency of the samples. The ?50, G', and G¨ values decreased with increase in temperature. The Arrhenius equation could be satisfactorily used to describe changes in these parameters depending on temperature. A modified Cox-Merz rule with shift factors ranging from 1.0 to 2.2 was successfully applied to put forward a relationship between steady shear and dynamic shear viscosity data. © Tübïtak