{"title":"Application of Drying Techniques on Peach Puree","authors":"A. Polat, O. Taskin, N. Izli","doi":"10.15832/ANKUTBD.595857","DOIUrl":"https://doi.org/10.15832/ANKUTBD.595857","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"124 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87999801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Ishaq, A. Hassan, S. Munir, A. Shahzad, M. S. Anjam, Muhammad Asim Bhutta, M. K. Qureshi
{"title":"Effect of Heritability, Genetic Advance and Correlation on Yield Contributing Traits in Upland Cotton","authors":"M. Ishaq, A. Hassan, S. Munir, A. Shahzad, M. S. Anjam, Muhammad Asim Bhutta, M. K. Qureshi","doi":"10.15832/ANKUTBD.686698","DOIUrl":"https://doi.org/10.15832/ANKUTBD.686698","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78055422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Production and Evaluation of Agricultural Biodegradable Mulch through Heat and Moisture Distribution in Soil","authors":"Mohammad Shahabi, M. Khojastehpour, H. Sadrnia","doi":"10.15832/ANKUTBD.703752","DOIUrl":"https://doi.org/10.15832/ANKUTBD.703752","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74412006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Effects of Natural Boron Mineral on the Essential Oil Ratio and Components of the Spearmint (Mentha spicata L.)","authors":"H. B. Karayel","doi":"10.15832/ankutbd.777185","DOIUrl":"https://doi.org/10.15832/ankutbd.777185","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86256221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. B. Turgay, O. Büyük, A. Yildirim, Fatih Ölmez, Nilüfer Akci
{"title":"Pathotype Diversity of Zymoseptoria tritici (Desm. Quaedvlieg & Crous) Isolates Causing Septoria Leaf Blotch Disease in Central Anatolia of Turkey","authors":"E. B. Turgay, O. Büyük, A. Yildirim, Fatih Ölmez, Nilüfer Akci","doi":"10.15832/ANKUTBD.548058","DOIUrl":"https://doi.org/10.15832/ANKUTBD.548058","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74412503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Prevalence of Listeria spp. in Seafood Samples and Control of Listeria monocytogenes with Using LISTEX™ P100 Bacteriophage Applications in Smoked Rainbow Trout","authors":"H. Gündüz, F. Öztürk","doi":"10.15832/ankutbd.759742","DOIUrl":"https://doi.org/10.15832/ankutbd.759742","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87829814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Taban, M. Çolaklar, S. A. Aytac, H. Özer, A. Gursoy, N. Akçelik
The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production. inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus gro
本研究的目的是研究一种产生细菌素样抑制物质(BLIS)的原生益生菌植物乳杆菌的抗菌活性，该菌株先前从图卢姆奶酪中分离出来，并满足作为奶酪生产辅助培养物的技术标准，在白盐奶酪生产和成熟过程中减少金黄色葡萄球菌的感染。在两项试验中，用人工污染金黄色葡萄球菌的巴氏奶制作奶酪，平均污染水平为6.243 log MPN mL-1。在发酵剂中添加1%的植物芽孢杆菌BG33。该研究还对不含辅助培养物的对照组奶酪进行了研究。采用BAM的5管MPN法对金黄色葡萄球菌计数进行长达90天的监测，并通过PCR扩增编码金黄色葡萄球菌耐热核酸酶的nuc基因400 bp片段来证实MPN法的每个阳性管(最可能数)。植物芽孢杆菌BG33在成熟第18天减少金黄色葡萄球菌数量的能力为0.9 log单位。成熟39天和59天后，与对照组奶酪相比，Lb. plantarum BG33分别降低了1.9和2.0个对数单位的金黄色葡萄球菌数量，对照组奶酪的金黄色葡萄球菌数量分别降低了0.5和1.0个对数单位。综上所述，植物芽孢杆菌BG33在白卤奶酪成熟过程中的BLIS活性可以作为白卤奶酪生产中的生物保护辅助培养物，以防止金黄色葡萄球菌的生长，金黄色葡萄球菌是一种重要的食源性致病菌，对奶酪的安全生产具有重要意义。产生抑制物质(BLIS)的植物乳杆菌，以前从图卢姆奶酪中分离出来，满足奶酪生产中的辅助培养技术标准，在白盐奶酪生产和成熟过程中减少金黄色葡萄球菌。在两项试验中，用人工污染金黄色葡萄球菌的巴氏奶制作奶酪，平均污染水平为6.243 log MPN mL-1。在发酵剂中添加1%的植物芽孢杆菌BG33。该研究还对不含辅助培养物的对照组奶酪进行了研究。采用BAM的5管MPN法对金黄色葡萄球菌计数进行长达90天的监测，并通过PCR扩增编码金黄色葡萄球菌耐热核酸酶的nuc基因400 bp片段来证实MPN法的每个阳性管(最可能数)。植物芽孢杆菌BG33在成熟第18天减少金黄色葡萄球菌数量的能力为0.9 log单位。成熟39天和59天后，与对照组奶酪相比，Lb. plantarum BG33分别降低了1.9和2.0个对数单位的金黄色葡萄球菌数量，对照组奶酪的金黄色葡萄球菌数量分别降低了0.5和1.0个对数单位。综上所述，植物芽孢杆菌BG33在白卤奶酪成熟过程中的BLIS活性可以作为白卤奶酪生产中的生物保护辅助培养物，以防止金黄色葡萄球菌的生长，金黄色葡萄球菌是一种重要的食源性致病菌，对奶酪的安全生产具有重要意义。
{"title":"Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production","authors":"B. Taban, M. Çolaklar, S. A. Aytac, H. Özer, A. Gursoy, N. Akçelik","doi":"10.15832/ANKUTBD.423833","DOIUrl":"https://doi.org/10.15832/ANKUTBD.423833","url":null,"abstract":"The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production. inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus gro","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"10 1","pages":"401-408"},"PeriodicalIF":0.0,"publicationDate":"2019-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89481750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yoghurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of organic corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yoghurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu/g during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) the lower the syneresis on the 21 st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yoghurts. The sensory property of yoghurt involving PC decreased significantly with 5% CF. 2.5% CF+PC was the highest-scored sample.
{"title":"Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour","authors":"F. Yangilar, S. Çakmakçı","doi":"10.15832/TBD.23719","DOIUrl":"https://doi.org/10.15832/TBD.23719","url":null,"abstract":"Abstract It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yoghurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of organic corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yoghurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu/g during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) the lower the syneresis on the 21 st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yoghurts. The sensory property of yoghurt involving PC decreased significantly with 5% CF. 2.5% CF+PC was the highest-scored sample.","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77508811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Arıcı, F. Çoşkun, G. Çelikyurt, M. Mirik, M. Gulcu, Nazan Tokatlı
Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and can be found in the Thrace region of Turkey. The aims of this study were to determine the dominant species of lactic acid bacteria in hardaliye and to investigate their technological and probiotic properties and potential use as starter culture in the production of Hardaliye. For this aim lactic acid bacteria were isolated from total 28 hardaliye samples (23 hardaliye samples collected from different regions of the Kirklareli in Turkey and 5 hardaliye samples produced with the traditional methods in laboratory conditions) and identified. After carrying out conventional and molecular biological methods, it was found that all species of lactic acid bacteria belonged to genus Lactobacillus . Lactobacillus plantarum was the dominant species in the microbiota. ~98% of the isolates were similar to each other. Therefore, diversity of effective lactic acid bacteria during the fermentation is very low. Given the antimicrobial effects and acid production capabilities of lactic acid bacteria, isolates have potential as starter cultures for use in hardaliye production.
{"title":"Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye","authors":"M. Arıcı, F. Çoşkun, G. Çelikyurt, M. Mirik, M. Gulcu, Nazan Tokatlı","doi":"10.15832/ANKUTBD.385870","DOIUrl":"https://doi.org/10.15832/ANKUTBD.385870","url":null,"abstract":"Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and can be found in the Thrace region of Turkey. The aims of this study were to determine the dominant species of lactic acid bacteria in hardaliye and to investigate their technological and probiotic properties and potential use as starter culture in the production of Hardaliye. For this aim lactic acid bacteria were isolated from total 28 hardaliye samples (23 hardaliye samples collected from different regions of the Kirklareli in Turkey and 5 hardaliye samples produced with the traditional methods in laboratory conditions) and identified. After carrying out conventional and molecular biological methods, it was found that all species of lactic acid bacteria belonged to genus Lactobacillus . Lactobacillus plantarum was the dominant species in the microbiota. ~98% of the isolates were similar to each other. Therefore, diversity of effective lactic acid bacteria during the fermentation is very low. Given the antimicrobial effects and acid production capabilities of lactic acid bacteria, isolates have potential as starter cultures for use in hardaliye production.","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85881847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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