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RISS 인기검색어
- 검색키워드
- 저자 : Tuncay Gumus (검색결과 6 건)
- 무료
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Tuncay Gumus,Ahmet Sukru Demirci,Osman Sagdic,Muhammet Arici 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.5
In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck),laurel (Laurus nobilis L.), myrtle (Myrtus communis L.),oregano (Origanum vulgare L.), and savory (Satureja thymbra L.) were investigated against the heat resistant molds Aspergillus fumigatus and Paecilomyces variotii isolated from margarine in a previous study in order to assess the potential for using these essential oils as a natural food preservative. In this study, the essential oils of the plants were obtained by steam distillation using Clevenger apparatus and were tested for antifungal activities at 0.25,0.50, and 1.00% concentrations. Inhibitory effects of the essential oils on the growth of the fungi followed the sequence: oregano=citrus>savory>laurel>myrtle. P. variotii was more resistant against the essential oils than A. fumigatus.
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Xanthan Gum Production of Xanthomonas spp. Isolated from Different Plants
Tuncay Gumus,A. Sukru Demirci,Mustafa Mirik,Muhammet Arici,Yesim Aysan 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.1
Xanthan gum were produced from the following Xanthomonas strains; standard strain Xanthomonas campestris NRRL B-1459 and isolated strains Xanthomonas arbicola pv. juglandis, Xanthomonas axonopodis pv. vesicatoria, Xanthomonas axonopodis pv. begonia,Xanthomonas axonopodis pv. dieffenbachia. The viscosity features of the xanthan gums obtained were determined at 25-80℃ with different pH values and were compared to commercial xanthan gum. Our results indicate that X. arbicola pv. juglandis showed the highest productivity (8.22±1.52 g/L gum). This was followed by X. axonopodis pv. begonia (7.74±1.30 g/L gum), and the control bacterial strain X. campestris NRRL B-1459 (7.46±0.28 g/L gum). X. axonopodis pv. vesicatoria showed the lowest productivity (6.40±0.55 g/L gum). No xanthan gum could be obtained from X. axonopodis pv. dieffenbachia. Xanthan gum produced by X. axonopodis pv. vesicatoria showed the highest viscosity value (428 mPa·sec at 1%solution) in all Xanthomonas strains isolated from plants.
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Mustafa Mirik,Ahmet Sukru Demirci,Tuncay Gumus,Muhammet Arici 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5
The influence of operational conditions (pH,stirrer speed, and temperature) used in the process of xanthan production by Xanthomonas axonopodis pv vesicatoria (XCVA3-1) isolated from pepper plant were evaluated through yield of xanthan and compared with control strain Xanthomonas campestris NRRL-B 1459. Different conditions used during the fermentation affected the xanthan production. In this study the best combination of yield was obtained, reaching 1.325 g/100 mL with the use of pH 7.0, 30^oC, and 250 rpm during fermentation. Increased yield of xanthan production can be obtained at high agitation values, with the maximum at 400 rpm. Higher yields of gum production can be obtained at 30^oC and the optimum pH was found 7.0. This results were similar for the X. campestris NRRL-B 1459.
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Soycan-Onenc, Sibel,Koc, Fisun,Coskuntuna, Levent,Ozduven, M. Levent,Gumus, Tuncay Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.9
This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (non-treated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen ($NH_3-N$) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The $CO_2$ amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.
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Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed
Hasan Yalcin,Ismet Ozturk,Mehmet Hayta,Osman Sagdic,Tuncay Gumus 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.10
The effect of irradiation (2.5, 4.0, 5.5, and 7.0 kGy) on chemical properties and volatile contents of linseed was investigated. Consistent decreases were observed in both protein and oil content of the irradiated linseed samples with increasing irradiation doses. The ash content of the irradiated linseed samples increased significantly (P<.05) with increasing irradiation doses except for 5.5 kGy. Irradiation treatment caused irregular changes in palmitic and stearic acid content. Although styrene and p-xylene content decreased as a result of irradiation, 1-hexanol content only decreased at 7.0 kGy. Benzaldehyde, p-cymene, and nonanol were not determined at irradiation doses above 4.0 kGy
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Sibel Soycan-Onenc,Fisun Koc,Levent Coskuntuna,M. Levent Ozduven,Tuncay Gumus 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.9
This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was harvested at full pod stage and wilted in the laboratory at the 48 h. The chopped pea was mixed and divided into equal portions allocated to five groups: CON (nontreated), distilled water, denoted as control group; OA group, a mixture of 60% formic acid, 20% sodium formate and 20% water applied at a rate of 5 g/kg fresh forage (Silofarm Liquid, Farmavet); origanum (ORE) group, Origanum onites essential oil at 400 mg/kg fresh forage; cinnamon (CIN) group, cinnamon essential oil at 400 mg/kg fresh forage; origanum+cinnamon (ORECIN) group, a mixture of ORE and CIN applied at an equal rate of 400 mg/kg fresh forage. Cinnamon decreased acetic acid (AA), ammonia nitrogen (NH3-N) and weight loss (WL) at the end of 60 days silage. Crude protein (CP) and dry matter (DM) increased by cinnamon essential oil. Yeasts were not detected in any treatments, including the control, after 7 days of air exposure. The CO2 amount decreased and the formation mold was inhibited in the aerobic period by the addition of cinnamon oil. Oregano did not show a similar effect, but when it was used with cinnamon, it showed synergic effect on AA and during aerobic period, it showed antagonistic effect on mold formation and DM losses. It was found in this study that cinnamon can be an alternative to organic acids.
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