Şalgam Fermantasyonundaki Baskın Mikrofloranın Sayımı ve Tanımlanması

Bu çalışmanın amacı, iki aşamadan oluşan ve geleneksel üretim yöntemi kullanılan şalgam fermantasyonu sırasında gelişen laktik asit bakterisi ve maya türlerini izole etmek ve tanımlamaktır. İzole edilen türler morfolojik, fizyolojik ve biyokimyasal olarak uygun ticari kitlerin (API 50 CH and API 20C AUX) kullanımıyla tanımlanmıştır. Fermantasyon sırasında laktik asit bakterisi ve maya sayısı artmıştır. Birinci ve ikinci fermantasyon sırasında en baskın laktik asit bakterisi ve maya türünün sırasıyla Lactobacillus plantarum ve Saccharomyces cerevisiae olduğu bulunmuş ve bunun yanı sıra düşük miktarda Lactobacillus pentosus ve Candida krusei oluştuğu saptanmıştır. Araştırmanın sonraki aşamalarında, kalite ve stabilite bakımından daha iyi bir ürün elde etmek için şalgamın mikrobiyolojik ve teknolojik özelliklerinin detaylı olarak belirlenmesi önerilmiştir. Böylece, araştırmacılar starter kültür kullanarak şalgam üretme imkânını düşünecekler ve üreticiler endüstriyel kullanım için bu starter kültürlerden yararlanacaklardır.The aim of this study is to isolate and identify lactic acid bacteria and yeast strains of dominant microflora developed during the fermentation of shalgam produced by the traditional method consisting of two stages. Isolated strains were identified by morphological, physiological and biochemical characterizations using the commercially available system API 50 CH and API 20C AUX. The number of LAB and yeast increased during fermentation. The most dominant LAB and yeast during the first and second fermentation stages were Lactobacillus plantarum and Saccharomyces cerevisiae, respectively. Moreover, low populations of Lactobacillus pentosus and Candida krusei were present during fermentation. Future studies should focus on the microbiological and technological properties of shalgam in details to improve quality and stability properties of this product. Potential use of starter cultures in shalgam production should be studied, and shalgam producers should be encouraged to use these starter cultures for industrial production

Determination of antibiotic resistance of lactic acid bacteria isolates of probiotic foods

Bu çalışmada, bazı ticari probiyotik gıdalardan izole edilen laktik asit bakterilerinin antibiyotik dirençlerinin belirlenmesi amaçlanmıştır. Çalışmamızda ticari probiyotik gıda örneklerinden Lactobacillus spp., Lactobacillus acidophilus ve Bifidobacterium spp. türleri izole edilmiş ve Kirby-Bauer Disk Difüzyon yöntemi ile antibiyotik dirençlilikleri analiz edilmiştir. Lactobacillus spp. izolatlarında vankomisin (%20), tetrasiklin (%20), ampisilin (%20), gentamisin (%20) ve siprofloksasine (%80) karşı direnç saptanırken, izolatların eritromisin (%100), kloramfenikol (%100) ve nitrofurantoin'e (%100) ise duyarlı oldukları bulunmuştur. Lactobacillus acidophilus izolatlarının ise gentamisin (%25) ve siprofloksasine (%75) karşı dirençli oldukları saptanırken, tüm L. acidophilus izolatlarının vankomisin, eritromisin, tetrasiklin, ampisilin, kloramfenikol, ripamfisin ve nitrofurantoin'e duyarlı oldukları bulunmuştur. Bifidobacterium spp. izolatının vankomisin, tetrasiklin, ampisilin ve siprofloksasin'e karşı dirençli olduğu, buna karşın eritromisin, gentamisin, kloramfenikol ve nitrofurantoin'e duyarlı olduğu bulunmuştur.The current study aimed at the determination of resistances of lactic acid bacteria against antibiotics, which isolated from some commercial probiotic foods. Lactobacillus spp., Lactobacillus acidophilus and Bifidobacterium spp. were isolated and their antibiotic resistances were analysed by Kirby-Bauer Disc Diffusion method. While Lactobacillus spp. isolates were determined resistant to vancomycin (20%), tetracycline (20%), ampicillin (20%), gentamicin (20%) and ciprofloxacin (80%), these isolates were found susceptible to chloramphenicol (100%), erythromycin (100%) and nitrofurantoin (100%). As regards to L. acidophilus, while resistance to gentamicin (25%) and ciprofloxacin (75%) was determined, all isolates of L. acidophilus were found susceptible to vancomycin, chloramphenicol, rifampicin, tetracycline, erythromycin, nitrofurantoin and ampicillin. Bifidobacterium spp. isolate were found resistant to vancomycin, tetracycline, ampicillin and ciprofloxacin, whereas isolates were sensitive to chloramphenicol, erythromycin, nitrofurantoin and gentamicin

Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of lactobacillus rhamnosus

The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers

The Production of Bread with Chickpea Ferment and Dominant Microflora

Bu çalışmada nohut mayalı ekmek üretimi ve fermantasyonda ortama hakim olan mikrofloranın belirlenmesi amaçlanmıştır. Nohut mayalı ekmek üretimi için öncelikle Meksika çeşidi nohut kullanılarak fermente nohut mayası üretimi gerçekleştirilmiş ve ardından bu maya ile nohut mayalı hamur elde edilmiştir. Nohut mayasında ve hamurunda mikrobiyolojik analizler ve pH tayini yapılmıştır. Nohut mayasında ve hamurunda hakim mikroflora; laktik asit bakterisi, maya, aerob spor yapan bakteri ve anaerob spor yapan bakteri olarak belirlenmiştir. Ortama hakim mikrofloranın metabolik aktivitesi ile pH değerinde düşüş gözlenmiştir. Sonuç olarak nohut mayalı ekmek üretiminde sadece maya ve laktik asit bakterilerinin rol oynamadığı yanı sıra aerob spor ve anaerob spor yapan Bacillus ve Clostridium türlerinin bulunma ihtimalinin de olduğu desteklenmiştir.In this study it was aimed production of bread with chickpea ferment and determination of dominant microflora during fermentation. For the production of bread with chickpea ferment, production of fermented chickpea medium was first occurred by using type of Mexico chickpea and then dough with chickpea ferment were made. Microbiological analysis and pH in chickpea ferment medium and dough were determined. Dominant microflora in chickpea ferment medium and dough was found as lactic acid bacteria, yeast, aerobe spore bacteria and anaerobe spore bacteria. A drop in pH was observed due to metabolic activity of dominant microflora. As a result, in production of bread with chickpea ferment, not only lactic acid bacteria and yeast played an important role but also probability of presence of Bacillus and Clostridium species from spore forming bacteria was supported

Determination of antimicrobial effects of probiotic lactic acid bacteria and garlic extract against some foodborn pathogenic bacteria

In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract

The production of bread with chickpea ferment and dominant microflora

Bu çalışmada nohut mayalı ekmek üretimi ve fermantasyonda ortama hakim olan mikrofloranın belirlenmesi amaçlanmıştır. Nohut mayalı ekmek üretimi için öncelikle Meksika çeşidi nohut kullanılarak fermente nohut mayası üretimi gerçekleştirilmiş ve ardından bu maya ile nohut mayalı hamur elde edilmiştir. Nohut mayasında ve hamurunda mikrobiyolojik analizler ve pH tayini yapılmıştır. Nohut mayasında ve hamurunda hakim mikroflora; laktik asit bakterisi, maya, aerob spor yapan bakteri ve anaerob spor yapan bakteri olarak belirlenmiştir. Ortama hakim mikrofloranın metabolik aktivitesi ile pH değerinde düşüş gözlenmiştir. Sonuç olarak nohut mayalı ekmek üretiminde sadece maya ve laktik asit bakterilerinin rol oynamadığı yanı sıra aerob spor ve anaerob spor yapan Bacillus ve Clostridium türlerinin bulunma ihtimalinin de olduğu desteklenmiştir.In this study it was aimed production of bread with chickpea ferment and determination of dominant microflora during fermentation. For the production of bread with chickpea ferment, production of fermented chickpea medium was first occurred by using type of Mexico chickpea and then dough with chickpea ferment were made. Microbiological analysis and pH in chickpea ferment medium and dough were determined. Dominant microflora in chickpea ferment medium and dough was found as lactic acid bacteria, yeast, aerobe spore bacteria and anaerobe spore bacteria. A drop in pH was observed due to metabolic activity of dominant microflora. As a result, in production of bread with chickpea ferment, not only lactic acid bacteria and yeast played an important role but also probability of presence of Bacillus and Clostridium species from spore forming bacteria was supported

Design of probiotic dry fermented sausage (sucuk) production withmicroencapsulated and free cells of Lactobacillus rhamnosus

The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields

Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different flour types and dough yields were studied. The main lactic acid bacteria species identified were Lactobacillus (L.) sanfranciscensis, Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis, L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs. Lactic acid bacteria and yeasts of liquid sourdoughs after fermentation were in the range of 9.61-9.89 log cfu/g and 6.55-7.36 log cfu/g, respectively. Various chemical parameters such as pH, total titratable acidity, lactic and acetic acids, ethanol and sugars were determined for liquid sourdoughs. Acidification and metabolite contents of these products were different, depending on the starter culture, flour type and dough yield. Total titratable acidity was more pronounced in the sourdoughs produced with whole wheat flour (14.08 mL NaOH) and rye flour (13.56 mL NaOH), dough yield 250 (13.93 mL NaOH) and control sample (13.12 mL NaOH) which were produced without inoculum. © 2016 Gülten Yagmur et al., published by De Gruyter Open

International Nosocomial Infection Control Consortium (INICC) national report on device-associated infection rates in 19 cities of Turkey, data summary for 2003-2012

Background: Device-associated healthcare-acquired infections (DA-HAI) pose a threat to patient safety, particularly in the intensive care unit (ICU). We report the results of the International Infection Control Consortium (INICC) study conducted in Turkey from August 2003 through October 2012