Sucukların olgunlaşmasında Micrococcaceae familyasına ait bazı bakteriler ile bazı mayaların birbirleri ile olan karşılıklı ilişkileri

TEZ556Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 1988.Kaynakça (s. 40-43) var.vi, 45 s. : rnk. res. ; 30 cm.

Fermente sucukların olgunlaşması sırasında bazı mayaların fonksiyonları

TEZ1180Tez (Doktora) -- Çukurova Üniversitesi, Adana, 1992.Kaynakça (s. 156-177) var.xiii, 179 ss: rnk. res. ; 30 cm.

Influence of different growth factors on pigment production of Rhodotorula spp.

European Biotechnology Conference -- MAY 05-07, 2016 -- LATVIAWOS: 000380240300036

Potential Use of Bacillus coagulans in the Food Industry

Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized

Determination of changes in microflora of frozen minced beef and lamb thawed by microwave process

Günümüzde dondurulmuş gıdaların çözündürülmesinde kullanılan yöntemlerden biri de mikrodalga ile çözündürme işlemidir. Mikrodalga ile çözûndürmede ısıtma süresi mikrobiyolojik bozulma için gerekli süreden kısa ve bu nedenle de, mikrobiyolojik güvence yüksektir. Bu çalışmada mikrodalga ile çözündürülen dondurulmuş dana ve koyun kıymalarının mikroflorasındaki bazı mikroorganizmalarda (toplam aerob mezofilik bakteri, Enterobacteriaceae, Staphylococcus aureus ve maya-küf) meydana gelen değişmeler incelenmiştir. Mikrodalga ile çözündürmenin, diğer geleneksel yöntemlere göre mikroorganizmalar Üzerine etkisi araştırılmıştır.Elde edilen sonuçlara göre, mikrodalga ile çözündürülen kıymalarda, toplam aerob mezofilik bakteri ve Enterobacteriaceae sayımları diğer çözündürme yöntemlerine göre daha düşük olarak saptanmıştır. Oda koşullarında çözündürmede, en yüksek bakteri sayım değerleri bulunmuştur. Ayrıca, maya-küf sayımlarının farklı çözündürme işlemlerinden etkilenmediği saptanmıştır. Örneklerin hiçbirinde Staphylococcus aureus'a rastlanmamıştır.Today, microwave thawing technology is one of the methods used for defrosing of frozen food. Since the heating time is shorter than which is required for microbiological spoil of the food, microwave thawing has advantages such as high microbiological safety. In this study; changes of some microorganisms in the microflora (total aerob mezofilic bacteria, Enterobacteriaceae, Staphylococcus aureus and yeast-mould) occurred during the thawing process of frozen minced beef and lamb both by microwave processes were examined. Effects of microwave thawing on microorganizms were investigated in comparison with traditional methods.The data obtained in this research showed that in the minced meat thawed through microwave processor the counts for total aerob mezofilic bacteria and Enlerobacteriaceae were less than those done with other thawing processes. The highest counts for bacteria were obtained in the room temperature conditions. It was also discovered that the counts for yeast and mould were not affected by the changes in the thawing process. No Staphylococcus awreus was observed in any samples used in this study

Natural Preservatives: An Alternative for Chemical Preservative Used in Foods

Microbial degradation of foods is defined as a decrease of food safety due to microorganism activity. Organic acids, sulfur dioxide, sulfide, nitrate, nitrite, dimethyl dicarbonate and several preservative gases have been used as chemical preservatives in foods as well as natural preservatives which are indigenous in foods. It is determined that usage of herbal preservatives such as blueberry, dried grape, prune, garlic, mustard, spices inhibited several microorganisms. Moreover, it is determined that animal origin preservatives such as whey, honey, lysosomes of duck egg and chicken egg, chitosan have antimicrobial effect. Other than indigenous antimicrobials in foods, antimicrobial agents produced by microorganisms could be used as natural preservatives. The antimicrobial feature of preservatives depends on the antimicrobial spectrum, chemical and physical features of material, concentration, mode of action, components of food, process conditions, and pH and storage temperature. In this review, studies about antimicrobial components which are indigenous in food (such as herbal and animal origin antimicrobial agents), antimicrobial materials synthesized by microorganisms, and their usage as an antimicrobial agent to preserve foods are discussed