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Öğe Antibiotic resistance and hemolytic activity ın enterococciisolated from tulum cheese sold in Aksaray province(Gıda Teknolojisi Derneği, 2020) Ayhan, Şule; Kahve, Halil İbrahim; Aydın, Furkan; Ardıç, MustafaThis study aimed to evaluate the hemolytic activity and antibiotic susceptibility of enterococci isolated from Tulum cheese samples sold in Aksaray province. The isolates were identified as E. faecium (n = 30), E. faecalis(n = 25), and E. durans (n = 7) as a result of 16S rRNA gene sequencing. Three strains (E. faecalis ATC12, E. faecium ATC49, and E. faecium ATC54) exhibited ß-hemolytic activity, whereas others were non-hemolytic. Enterococci were found to have an intermediary or high resistance to nalidixic acid (%100), oxacillin (92%), and streptomycin (72.6%), respectively. E. faecalis strains had more resistant phenotypes to various clinically significant antibiotics than E. faecium and E. durans. Multi-drug resistance was found in 41.93% of the isolates. According to the results, Tulum cheese produced in Aksaray could be a potential vehicle for the transmission of antibiotic resistance via the food chain.Öğe Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ?-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage(MDPI AG, 2021) Alirezalu, Kazem; Yaghoubi, Milad; Poorsharif, Leila; Aminnia, Shadi; Kahve, Halil İbrahim; Pateiro, Mirian; Lorenzo, Jose Manuel; Munekata, Paulo EduardoThe effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ?-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ?-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ?-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ?-PL nanoparticles. Furthermore, 1000 ppm ?-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ?-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.Öğe Evaluation of the effect of chitosan coating on microbiological and oxidative properties of refrigerated beef(Gıda Teknolojisi Derneği, 2020) Kahve, Halil İbrahim; Duran, AyhanBeef is an animal food sensitive to deterioration with short shelf-life due to its rich nutrient content. Many studies concerned with the use of edible coating are carried out to increase the shelf life of beef. In this study, it was aimed to extend the shelf life of beef using chitosan. For this purpose, the bovine meat was coated with chitosan and stored at +4 ºC for 7 days. Total mesophilic aerobic bacteria, Stapylococcus aureus, Pseudomonas spp. counts and thiobarbituric acid values were analyzed. As a result, it was found that the chitosan coating reduced the TMAB, Pseudomonas spp. counts and TBARS values (P<0.05) and inhibited all S. aureus up to day 5 of storage. According to the data obtained from this study, it has been concluded that chitosan can be used as a bio-preservative in the meat industry due to the antimicrobial and antioxidantive properties.Öğe Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam(Academic Press, 2022) Kahve, Halil İbrahim; Akbulut, Mehmet; Çoklar, HacerShalgam is a fermented beverage obtained by lactic acid fermentation and its quality depends on flora. Therefore, it is essential to be able to characterize yeasts, in order to improve the quality and safety controls of final products. This study aimed to identify endogenous yeasts found during the fermentation of shalgam and to determine their technological properties. 172 yeast isolates were obtained and the DNA fingerprints were constituted by iPBS-PCR method. Sequencing of ITS regions of different groups revealed the species of Pichia kudriavzevii, P. fermentans, Saccharomyces cerevisiae, Candida oleophila, Kazachstania bulderi, and Geotrichum candidum. Interestingly, the prevalence of P. kudriavzevii in the flora increased during the fermentation, while the other species decreased. To determine the preliminary technological properties of yeasts, their development at different conditions was examined and 31 technologically superior strains were determined by Principal Component Analysis (PCA). Among these, 17 P. kudriavzevii strains had a vigorous fermentation rate and selected to assess their enzymatic activity. The isolates had diverse enzyme activities, including esterase, esterase lipase, and leucine arylamidase, which may have crucial roles for aroma formation. According to the results, P. kudriavzevii 3-3S9, 3-3S2, and 3-3Y1 strains were selected to be candidate starters for shalgam production.Öğe In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods(SpringerLink, 2023) Kahve, Halil İbrahimThe isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.Öğe In vitro probiotic characterization of yeasts with their postbiotics' antioxidant activity and biofilm inhibition capacity(SpringerLink, 2024) Aydın, Furkan; Aktepe, Yeşim; Kahve, Halil İbrahim; Çakır, İbrahimThis study evaluated the in vitro probiotic potential and postbiotic properties of yeast strains isolated from traditional fermented foods, emphasizing antioxidant activity (AOA) and biofilm inhibition capacity (BIC). The yeasts were molecularly confirmed using start codon targeted polymorphisms as Kluyveromyces lactis (n = 17), Saccharomyces cerevisiae (n = 9), Pichia kudriavzevii (n = 6), P. fermentans (n = 4), Wickerhamomyces anomalus (n = 2), and Torulaspora delbrueckii (n = 1). The probiotic assessment of live cells included viability in simulated gastric and pancreatic juices, autoaggregation, hydrophobicity, and AOA, using S. boulardii MYA-796 as reference. Additionally, cell-free supernatants (CFS) were tested for AOA and BIC against Cronobacter sakazakii, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus. Several strains exhibited significantly higher in vitro probiotic characteristics compared to S. boulardii MYA-796 (P < 0.05), particularly in gastric and pancreatic survival, hydrophobicity, and AOA. Notably, CFS exhibited greater AOA than live cells and strong BIC, especially against L. monocytogenes and S. aureus. Multivariate analysis identified K. lactis TC11, S. cerevisiae M33T1-2, P. kudriavzevii S96, W. anomalus OB7Y1, and T. delbrueckii KY31 as having superior probiotic properties, attributed to enhanced gastric survival, autoaggregation, and AOA. CFS of S. cerevisiae M33T1-2 and T. delbrueckii KY31 demonstrated significant BIC, with over 60% inhibition across all tested pathogens.Öğe Kitosanın kaplama materyali olarak et endüstrisinde kullanımı(Aksaray Üniversitesi Fen Bilimleri Enstitüsü, 2016) Kahve, Halil İbrahim; Duran, AyhanBu çalışmada karbonhidrat bazlı yenilebilir bir film materyali olan kitosan ve vakum ambalajlamanın, kırmızı etlerin mikrobiyal ve kimyasal özelliklerine etkisi araştırıldı. Kırmızı etlerin yüksek su kapasitesili taze ürünler olmasından dolayı, raf ömürleri kısadır. Bu nedenle son zamanlarda kırmızı etlerin raf ömürlerini artırmaya yönelik çalışmalar yapılmaktadır. Özellikle yenilebilir olması, toksik hiçbir etkisinin olmaması, antimikrobiyal ve antifungal etkisi gibi birçok avantajından dolayı kitosan da et endüstrisinde yenilebilir kaplama olarak kullanılmaktadır. Çalışmada normal kırmızı et, kitosanla kaplanmış kırmızı et, vakum ambalajlanmış kırmızı et ve kitosanla kaplanmış vakum ambalajlanmış etler +4ºC'de depolanmıştır. Vakum ambalaj uygulanmamış etlerde depolama süresi 7 gün seçilmiş ve numuneler 0, 3, 5 ve 7. günlerde analize alınmıştır. Vakum ambalajlı etlerde ise depolama süresi 45 gün seçilmiş ve numuneler 0, 15, 30 ve 45. günlerde analize alınmıştır. Kitosan kaplama ve vakum ambalajlama uygulanmış kırmızı etlerde mikrobiyolojik olarak toplam mezofil aerob bakteri sayısı, Staphylococcus aureus ve Salmonella analizleri yapılmıştır. Kimyasal olarak ise etlerdeki TBA sayıları incelenmiştir. Yapılan analizler sonucunda kitosanın, toplam mezofil aerob bakteri sayısı ve Staphylococcus aureus sayısındaki artışı önemli ölçüde (p<0,05) engellediği, vakum paketlemenin ise kırmızı ette TBA sayısını düşürmede daha etkili olduğu saptanmıştır.Öğe Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough(MDPI, 2023) Aydın, Furkan; Günen, Tacettin Utku; Kahve, Halil İbrahim; Güler, Emrah; Özer, Göksel; Aktepe, Yeşim; Çakır, İbrahimDNA markers help detect the intraspecific genetic diversity of yeast strains. Eight ISSR (Inter Simple Sequence Repeats) primers were used to assess the intraspecific diversity of Saccharomyces cerevisiae (n = 96) from different populations (n = 3), evaluate the technological characteristics, and investigate trait-loci associations. The primers amplified 154 reproducible and scorable bands, of which 79.87% were polymorphic. The UPGMA (unweighted pair group method with arithmetic mean) dendrogram clustered 96 isolates into two main clusters, supported by STRUCTURE HARVESTER results (?K = 2). Analysis of molecular variance (AMOVA) indicated significant genetic differences between (15%) and within the populations (85%) (p < 0.001). Twenty-nine genetically distinct strains were selected for the technological characterization. Principal component analysis (PCA) revealed that five strains with high fermentation capacity, leavening activity, high growth index at 37 °C, and harsh growth conditions were technologically relevant. Trait-loci association analyses indicated that the highest correlation (r = 0.60) was recorded for the fermentation capacity on the 8th and 113th loci, amplified by ISSR-1 and ISSR-6 primers, respectively (p < 0.05). The strains yielding high performances and the associated loci amplified by ISSR markers possess a high potential to generate locus-specific primers to target the strains with high fermentation capacity.Öğe Shanklish peynirinden izole edilen endojen mayaların moleküler tanımlanması ve enzimatik karakterizasyonu(İbrahim ÇAKIR, 2024) Kahve, Halil İbrahimBu çalışmada, Ortadoğu’da uzun yıllardan beri tüketilen ve son yıllarda Türkiye’de de üretilmeye başlanan Shanklish peynirlerinden mayaların izolasyonu, Start Codon Targeted (SCoT) markör yöntemi kullanılarak identifikasyonu ve enzimatik aktivitelerinin belirlenmesi amaçlanmıştır. Olgunlaştırılmış peynirlerden 24 adet maya izole edilmiş, SCoT markör yöntemiyle DNA parmak izleri elde edilerek gruplandırılmış ve her gruptan temsili izolatlar sekanslanarak identifikasyon sonuçları elde edilmiştir. Bu sonuçlara göre, 19 adet Kluyveromyces lactis, 2 adet Pichia kudriavzevii, 1 adet Pichia fermentans, 1 adet Pichia membranifaciens ve 1 adet Clavispora lusitaniae suşu tanımlanmış ve API-ZYM enzim test kiti yardımıyla enzimatik karakterizasyonları belirlenmiştir. Bu suşlar arasından K. lactis ANO17 suşu yüksek esteraz lipaz, lösin arilamidaz, valin arilamidaz, sistin arilamidaz, asit fostataz, Naftol-as-bi-fosfohidroliz, ?-glukosidaz ve ?-glukosidaz aktivitesi gösterirken orta seviyede esteraz, ?-galaktosidaz ve düşük seviyede alkalin fostataz aktivitesi göstermiş ve bu suş enzimatik aktivite yönünden en umut verici suş olarak tespit edilmiştir. Çalışma sonuçlarına göre, K. lactis ANO17 suşunun olası starter/destek kültür kombinasyonlarında laktik asit bakterileriyle birlikte kullanımının teknolojik yönden üstün peynir elde edilmesinde faydalı olacağı düşünülmektedir.Öğe Surface defects due to bacterial residue on shrimp shell(Elsevier B.V., 2024) Çelebi, Özgür; Bahadır, Tolga; Şimşek, İsmail; Aydın, Furkan; Kahve, Halil İbrahim; Tulun, Şevket; Büyük, Fatih; Çelebi, HakanThe changes in the surface chemistry and morphological structure of chitin forms obtained from shrimp shells (Shp[sbnd]S) with and without microorganisms were evaluated. Total mesophilic aerobic bacteria (TMAB), estimated Pseudomonas spp. and Enterococcus spp. were counted in Shp-S by classical cultural counting on agar medium, where the counts were 6.56 ± 0.09, 6.30 ± 0.12, and 3.15 ± 0.03 CFU/g, respectively. Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM)/Energy dispersed X-ray (EDX) were used to assess the surface chemistry/functional groups and morphological structure for ChTfree (non-microorganism), and ChTmo (with microorganisms). ChTfree FTIR spectra presented a detailed chitin structure by O[sbnd]H, N[sbnd]H, and C[sbnd]O stretching vibrations, whereas specific peaks of chitin could not be detected in ChTmo. Major differences were also found in SEM analysis for ChTfree and ChTmo. ChTfree had a flat, prominent micropore, partially homogeneous structure, while ChTmo had a layered, heterogeneous, complex dense fibrous, and lost pores form. The degree of deacetylation was calculated for ChTfree and ChTmo according to FTIR and EDX data. The results suggest that the degree of deacetylation decreases in the presence of microorganisms, affecting the production of beneficial components negatively. The findings were also supported by the molecular docking model.Öğe The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef(Elsevier Ltd, 2020) Duran, Ayhan; Kahve, Halil İbrahimBeef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purpose, total mesophilic aerobic bacteria (TMAB), Stapylococcus aureus, lactic acid bacteria (LAB) counts, thiobarbituric acid (TBA) values and total volatile basic nitrogen (TVB-N) content were analyzed in beef obtained from local markets. As a result, it was found that the chitosan coating reduced the TMAB, LAB and TVB-N values and inhibited all S. aureus up to day 15 of storage. In addition, it was seen that the application of CC + VP was significantly more effective (p?0.05) on the reduction of the TBA value, compared to the VP application over a long period of storage (45 days). The combined use of the two technologies is more effective on TVB-N. According to the data obtained from this study, because of the antimicrobial and antioxidant properties of chitosan, it has been concluded that it can be used as a bio-preservative in the meat industry.Öğe The effect of different drying techniques on some bioactive compounds and antibacterial properties of Polygonum sivasicum(Plapiqui, 2024) Kahve, Halil İbrahim; Çoklar, H.; Akbulut, M.Turkey has several endemic edible plant species having health benefits. Polygonum sivasicum is widely consumed as fresh or dried throughout the year by rural people in Sivas province. This study aimed to reveal the health benefits of P. sivasicum and to assess the effects of different drying methods on nutritional, phytochemical, and biological activities. Polygonum sivasicum leaves were collected from Sivas province and dried freeze, oven, microwave, and shade treatments. For each sample, total phenolic content and profile, antioxidant activity, mineral analysis and antibacterial properties were investigated. The highest phenolic content and antioxidant activity were observed in freeze-dried samples (P < 0.05). Rutin was detected as a major phenolic compound, followed by chlorogenic acid, kaempferol-3-O-glucoside, iso-rhamnetin-3-O-glucoside, ferulic acid, luteolin, and caffeic acid, respectively. The P. sivasicum leaves seem to be rich in potassium, phosphorus, and magnessium. P. sivasicum extracts showed antimicrobial activity against S. aureus and L. innocua depending on the extraction solvent. Freeze-drying method can be used as a convenient drying method due to preserve the total phenolic content and individual phenolic compounds.
