Gaseous ozone application on microbial properties of broiler feeds

Ozone is generally used for preservation and disinfection in many different areas, especially in the food, chemical industry, and health sector due to decompose into oxygen and leave no residue. In this study, the impacts of ozone application on the microbiological of commercially produced broiler feeds were investigated. For this purpose, Aspergillus niger NRRL 326 was introduced into the starter, grower, and finisher diets. Then the effects of gaseous ozone application at different doses (0.9 and 5.6 g h?1) and durations (15 and 30 min) were investigated. A. niger and total mould-yeast numbers were decreased in the feed samples as a result of the ozone application and statistically, a significant difference was found (p <.05). In this study, ozone dose, duration, and their interactions were found to be effective on the decrease of mould-yeast counts in all treated broiler feeds. However, the effect of ozone was higher on pelleted form feeds (grower and finisher). It might be concluded that the disinfection properties of ozone can change according to the physical and chemical structure of feed material and the surface area which contact with ozone.Highlights Ozone application can result in a moderate reduction in A. niger and total mould-yeast counts The most reduction on microbial load was observed in the feed applicated with 5.6 g h?1 gaseous ozone for 30 min. Ozone treatment might be useful to preserve and extend the shelf-life of broiler feeds Ozone efficiency also depends on the contact surface of the application area apart from the treatment time and dose. © 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.The manuscript hereby presented is a part of the MSc thesis of Orcun CELIK. The authors are grateful for the technical support of the Agricultural Faculty, Tekirdag Namik Kemal University, Turkey. This research did not receive any specific funding. Also, this study was achieved with the support of PCS Electronic in ?stanbul (Turkey), in particular Mehmet EFE who is the ozone master

PRODUCTION OF CHEESE WITH HIGH CLA CONTENT BY PROPIONIBACTERIUM ISOLATED FROM MİHALİÇ CHEESE

Mihaliç peyniri karakteristik özellikleri propiyonik asit bakterileri tarafından sağlanan, Türkiye’nin önemli geleneksel peynirlerden biridir. Bu çalışmanın amacı; Mihaliç peynirlerinden propiyonik asit bakterilerinin izole edilip MALDI-TOF-MS ile tanımlanması ve bu bakterilerin konjuge linoleik asit (KLA) üretme potansiyelleri yüksek olanları ile fonksiyonelliği arttırılmış Mihaliç peyniri üretilmesidir. Bu araştırma kapsamında yerel üreticilerden toplanan Mihaliç peynirlerinden 21 adet propiyonik asit bakterisi izole edilmiş bunların %57’si Propionibacterium freudenreichii subsp. freudenreichii, %33’ü Propionibacterium freudenreichii subsp. shermanii ve %10’u Propionibacterium thoenii olarak tanımlanmıştır. İzolatların linoleik asit, pH ve tuz duyarlılıkları belirlenmiş ve KLA üretim kapasitesi en yüksek olan Propionibacterium freudenreichii subsp. shermanii ve Propionibacterium thoenii, Mihaliç peyniri üretimi için kullanılmıştır. Peynirlerin KLA içeriğini arttırabilmek için süte saf linoleik asit ve linoleik asit içeriği yüksek olan çörek otu yağı ilave edilmiştir. Peynir üretiminde kültürler ayrı ayrı ve beraber kullanılmış ayrıca kontrol olarak kültürsüz peynir de üretilmiştir. Üretilen peynirlerin fizikokimyasal, mikrobiyal ve tekstürel özellikleri incelenmiştir. En yüksek KLA miktarı saf linoleik asit ilave edilmiş peynirlerde belirlenmiştir. P. freudenreichii subsp. shermanii tek başına ya da P. thoenii ile beraber kullanıldığında yüksek KLA üretimine neden olmuştur. Peynirlerin KLA oranları olgunlaşma sonunda 3,93-6,28 mg/g yağ arasında değişmiştir. En yüksek KLA miktarı linoleik asit ilave edilmiş sütten her iki kültürün beraber kullanımıyla üretilen peynir örneğine aittir. Kültürsüz üretilen kontrol peynirine göre %17,8 daha fazla KLA içermektedirler. Linoleik asit ilavesinin KLA üzerindeki olumlu etkisi ise %26,8’dir. Herhangi bir linoleik asit ve kültür kullanılmadan üretilen peynirle karşılaştırıldığında ise KLA miktarı %59,8 oranında artmıştır. Olgunlaşmanın peynirlerin KLA miktarı üzerinde anlamlı bir etkisi olmamıştır (p>0,05). Fakat kullanılan linoleik asit kaynağı ve kültür türü KLA oranını anlamlı seviyede etkilemiştir(p<0,05). Sonuç olarak tek başına kültür ilavesi ya da tek başına linoleik asit ilavesi KLA üretimini artırırken, her iki uygulamanın beraber yapılması KLA üretiminde sinerjistik etki yaratmıştır.Mihaliç cheese which is given characteristic properties by Propionibacterium species (PAB), is one of the most important traditional cheeses in Turkey. The objectives of this research are the isolation of PAB from Mihaliç cheeses, the identification of them by MALDI-TOF-MS, and the production of functional Mihaliç cheese with PAB having a high potential of conjugated linoleic acid (CLA) production. To isolate PAB, 25 different Mihaliç kinds of cheese were purchased from the local producers and sellers. A total of 21 PAB were identified by MALDITOF- MD and 57% of them Propionibacterium freudenreichii subsp. freudenreichii, 33% Propionibacterium freudenreichii subsp. shermanii and 10% of Propionibacterium thoenii. The sensitivity of PAB against linoleic acid, pH, and salt was evaluated and then Propionibacterium freudenreichii subsp. shermanii and Propionibacterium thoenii were chosen as a starter culture for cheese production because of their high CLA potential and resistance to pH and salt. Milk was fortified with pure linoleic acid or black seed oil with high linoleic acid content in order to produce CLA enriched cheese. Chosen PAB isolates were added to milk separately and together and uncultured cheese was also produced as a control. The highest level of CLA was determined in the cheese produced with pure linoleic acid. When P. freudenreichii subsp. shermanii alone or combined with P. thoenii resulted in the highest CLA production. CLA ratios of cheeses varied between 3,93-6,28 mg/g fat at the end of the ripening period. The cheese produced by using both cultures together, from milk supplemented with linoleic acid contains 17,8% more CLA than the uncultured control cheese. There was also a positive effect of linoleic acid addition (%26,8) on CLA content. When compared with cheese produced without any linoleic acid and culture, the amount of CLA increased by 59,8%. Ripening did not have a significant effect on the CLA content of cheeses. It is obvious that the addition of linoleic acid or CLA producing cultures to the cheese production process altered the CLA level certainly. Taken together, these results suggest that there is a relation between linoleic acid fortification and CLA producing cultures causing the synergistic effect on CLA elevation in chees

Hardaliye: a beverage produced by the fermentation of grape juice

European Biotechnology Congress -- MAY 16-18, 2013 -- Comenius Univ, Bratislava, SLOVAKIA[No Abstract Available]European Biotechnol Themat Network Assoc (EBTNA), Comenius Univ, Fac Nat Sc

Hardaliye: a beverage produced by the fermentation of grape juice

European Biotechnology Congress -- MAY 16-18, 2013 -- Comenius Univ, Bratislava, SLOVAKIA[No Abstract Available]European Biotechnol Themat Network Assoc (EBTNA), Comenius Univ, Fac Nat Sc

Optimization of the production of β-carotene by Blakeslea trispora using bug damaged wheat

?-karoten, A vitamininin öncü maddesi olarak bilinen ve sekiz izopiren birimi içeren bir tetraterpenoiddir. Gıda ve yemlerde sıklıkla kullanılan ?-karoten, hücre ve doku hasarlarını azaltmada etkili bir antioksidan olmasının yanında fırıncılık ürünleri, alkolsüz içecekler ve margarinlerde gıda renklendiricisi olarak da geniş kullanım alanı bulmaktadır. Günümüzde doğal gıda katkı maddelerine olan artan ilgi nedeniyle, doğal renklendiricilerin mikrobiyel üretimi ile ilgili yapılan çalışmalar da önem kazanmaktadır. Süne hasarı (Eurygaster spp. ve Aelia spp.) görmüş buğday, fırıncılık endüstrisinde kullanıma uygun olmamaktadır. Çünkü bu hasar hem buğday verimini hem de gluten kalitesini etkilemektedir. Bu nedenle bu çalışmanın amacı, B. trispora tarafından ?-karoten üretiminde besin ortamının temel karbon ve azot kaynağı olarak, süne zararı görmüş buğdayın kullanım potansiyelini belirlemektir. B. trispora DSM-2387 ve B. trispora DSM-2388 tarafından ?-karoten üretiminde kullanılan besin ortamında süne hasarlı buğday, tuz karışımı (K2HPO4 ve MgSO4) ve asparajin sırasıyla %1,5-4, %0,05-0,16, ve % 0,1-0,3 değerlerinde denenmiştir. Maksimum ?-karoten üretimini elde etmek amacıyla, gerekli optiumum besin ortamı bileşenlerini belirlemek için Cevap Yüzeyi Yöntemi kullanılmıştır. Üretilen ?-karoten miktarı spektrofotometrik olarak belirlenmiştir. Kuadratik modele ait denklemin R2 değeri 0,999 olarak belirlenmiştir. Besin ortamının optimizasyonu sonucunda, en yüksek verime % 3,6631 buğday, % 0,1284 tuz karışımı ve %0,1881 asparajin içeren besin ortamı ile ulaşılabileceği tahmin edilmiştir. Optimize edilmiş besin ortamı kullanılarak B. trispora DSM-2387 ve B. trispora DSM-2388 ile ?-karoten üretiminin (250.407 mg /l) kontrol besin ortamına kıyasla yüksek olduğu tespit edilmiştir. Sonuç olarak süne hasarlı buğdayın, B. trispora ile ?-karoten üretiminde substrat olarak kullanılabileceği gösterilmiştir.?-carotene is a tetraterpenoid containing eight isoprene units. It is an important compound because of its role as a precursor of Vitamin A. It has been widely used in the food industry as a natural colorant for various products, i.e. margarine, soft drinks, and baked goods. Because of the increasing consumer demand for natural food additives, researches about microbial production of natural colorants using various agroindustrial substrates are of great importance. It is known that bug (Eurygaster spp. and Aelia spp.) damaged wheat is unacceptable to be used in the baking industry, since this damage affects both the wheat yield and the gluten quality. Thus the aim of this study was to investigate the potential usage of bug damaged wheat as the main nitrogen and carbon source of the media for production of ?-carotene by Blakeslea trispora. The media for the production of ?-carotene by B. trispora DSM-2387 and B. trispora DSM-2388 in shake flask culture consisted of bug damaged wheat, salt mix (K2HPO4 and MgSO4) and asparagine in the ranges of 1.5-4 %, 0.05-0.16 %, and 0.1-0.3%, respectively. Response surface methodology (RSM) was employed to determine the optimum concentrations of media components for the maximum ?-carotene production. ?-carotene concentration was determined spectrophotometrically. A full quadratic model fit the data best for ?-carotene production with a high R-square value (0,999). According to the results of RSM, the optimal concentrations of the components for the maximum production of ?-carotene were calculated as 3.6631%, 0.1284% and 0.1881% for wheat, salt mix, and asparagine, respectively. Using optimized media increased ?-carotene production by B. trispora DSM-2387 and B. trispora DSM-2388 to a considerable level (250.407 mg ?-carotene /l) as compared to the control medium. As a result, it was shown that bug damaged wheat could be used as a substrate for ?-carotene production by B. trispora

Optimizing beta-carotene production by Blakeslea trispora using bug damaged wheat

Purpose beta-carotene, found naturally in many foods, has been widely used as a colourant in various products. The aim of this study is to optimize the production of -carotene by Blakeslea trispora using bug-damaged wheat as the main nitrogen and carbon source. Design/methodology/approach Response surface methodology (RSM) has been used to determine the optimum concentrations of media components for the maximum -carotene production. -carotene concentration was determined quantitively using a spectrophotometric method. Findings A full quadratic model fit the data best for -carotene production with a high R-2 value (0.999). Using optimized media increased the production of -carotene by B. trispora DSM-2387 and B. trispora DSM-2388 to a higher level (250.407 mg/l) than the control medium (72.195 mg/l). Originality/value This study showed that bug-damaged wheat, an agro-industrial waste having low economical value, may be used as a valuable substrate for microbial production of -carotene, a natural food colourant possessing high economical value.Namik Kemal University Scientific Research Projects FundNamik Kemal University [NKUBAP.00.24.AR.13.10]The authors would like to thank Namik Kemal University Scientific Research Projects Fund for the support of the study with the project coded NKUBAP.00.24.AR.13.10

Aflatoxin M1 Determination in Traditional Küp Cheese Samples of Turkey Using Immunoaffinity Column and High-Performance Liquid Chromatography

Mycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional K&uuml;p cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevşehir and Yozgat) and analyzed to determine Aflatoxin M1 (AFM1 ) level. AFM1 analysis was carried out by, immunoaffinity column (IAC) clean-up and high performance liquid chromatography (HPLC) attached with fluorescence detector (FL) The level of AFM1 in all samples was in the range of 16 and 136 ng/kg which is lower than the maximum tolerance limit of the Turkish Codex Regulations (250 ng/kg). The levels of contamination indicated that more detailed and continuous monitoring is required to increase the public health conscious and reduce consumers exposure to AFM1

Aflatoxin M1 Determination in Traditional Küp Cheese Samples of Turkey Using Immunoaffinity Column and High-Performance Liquid Chromatography

Mycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region in Turkey (Ankara, Nevşehir and Yozgat) and analyzed to determine Aflatoxin M1 (AFM1) level. AFM1 analysis was carried out by, immunoaffinity column (IAC) clean-up and high performance liquid chromatography (HPLC) attached with fluorescence detector (FL) The level of AFM1 in all samples was in the range of 16 and 136 ng/kg which is lower than the maximum tolerance limit of the Turkish Codex Regulations (250 ng/kg). The levels of contamination indicated that more detailed and continuous monitoring is required to increase the public health conscious and reduce consumers’ exposure to AFM1

Utilization of food waste products by fermentation processes

European Biotechnology Congress -- MAY 16-18, 2013 -- Comenius Univ, Bratislava, SLOVAKIA[No Abstract Available]European Biotechnol Themat Network Assoc (EBTNA), Comenius Univ, Fac Nat Sc

A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

Understanding of cocoa butter crystallization mechanism throughout chocolate production is an important part to achieve the desired quality of chocolate. The alterations in the polymorphic composition of cocoa butter have a significant effect on the crystal stability and the tendency of the crystal to transition into other forms. In this study, rheological analysis by temperature scanning test used to evaluate characteristic gelling and melting properties, was applied to white chocolate samples which were melted at different temperatures (37 °C, 50 °C) and solidified at different storage conditions (25 °C, 4 °C, ? 18 °C) as well as to solid white chocolate samples (control) which have not been melted at all. The goal was to determine the chocolate melting temperature by identifying the starting point (onset) of the descent of the prob gap as a result of the deterioration of solid phase of chocolate samples in the rheometer. The crystals contained in the solid white chocolate were not determined using any rheological method so far. However, in this study, the crystal types composing the main body of the three white chocolate samples were determined by rheometer. Consequently, the effect of melting and resolidifying of white chocolate on the possible cocoa butter crystal types throughout the storing process has been observed. Further evaluation has been made on the fatty acid profile of chocolate to detect whether the variations in crystal types is originating from fatty acid composition or not. It was found that palmitic acid, stearic acid and oleic acid are the dominating acids in white chocolate and there is no statistically significant difference between fatty acid compositions (p > 0.05). © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature