http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Biodiversity and technological properties of yeasts from Turkish sourdough
Arici, Muhammet,Ozulku, Gorkem,Yildirim, Rusen Metin,Sagdic, Osman,Durak, M. Zeki 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, yeasts were isolated and characterized from twelve traditional sourdough samples which belongs to Black Sea and Aegean regions of Turkey. Twenty six yeast species were isolated and identified by both 26S rDNA sequencing and FTIR spectroscopy. Saccharomyces cerevisiae (50%), Torulaspora delbrueckii (40%) and Kluyveromyces marxianus (10%) were found in 12 Turkish traditional sourdough samples. S. cerevisiae was found to be the most dominant species in Aegean region while T. delbrueckii was the most frequently isolated species in Black Sea region. Some technological properties of isolated yeast species such as acidity development, resistance to NaCI and potassium sorbate, and yeast effect on bread quality were investigated. Breads were prepared by S. cerevisiae TGM38 strain demonstrated the highest bread volume compared the other yeasts used in the study. This study showed the yeast diversity and technological properties of traditional Turkish sourdough breads fermented by chosen yeast species.
Biodiversity and technological properties of yeasts from Turkish sourdough
Muhammet Arici,Gorkem Ozulku,Rusen Metin Yildirim,Osman Sagdic,M. Zeki Durak 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, yeasts were isolated and characterized from twelve traditional sourdough samples which belongs to Black Sea and Aegean regions of Turkey. Twenty six yeast species were isolated and identified by both 26S rDNA sequencing and FTIR spectroscopy. Saccharomyces cerevisiae (50%), Torulaspora delbrueckii (40%) and Kluyveromyces marxianus (10%) were found in 12 Turkish traditional sourdough samples. S. cerevisiae was found to be the most dominant species in Aegean region while T. delbrueckii was the most frequently isolated species in Black Sea region. Some technological properties of isolated yeast species such as acidity development, resistance to NaCI and potassium sorbate, and yeast effect on bread quality were investigated. Breads were prepared by S. cerevisiae TGM38 strain demonstrated the highest bread volume compared the other yeasts used in the study. This study showed the yeast diversity and technological properties of traditional Turkish sourdough breads fermented by chosen yeast species.
Xanthan Gum Production from Hydrolyzed Rice Bran as a Carbon Source by Xanthomonas spp
( Demirci Ahmet Sukru ),( Muhammet Arici ),( Tuncay Gumusc ) 한국미생물생명공학회(구 한국산업미생물학회) 2012 한국미생물·생명공학회지 Vol.40 No.4
The aim of this study was to utilize rice bran, the main waste product of paddy processing, in xanthan gum production by Xanthomonas campestris fermentation. Deffated rice bran was enzymatically hydrolyzed using cellulase, gluco-amylase, alpha-amylase and xylanase at various pHs and temperatures within 0-12 h. The highest sugar content reached at 35oC, pH 5.5 in 6 h with 41.66%. The enzymatic hydrolysate was used as the carbon source for xanthan gum production by X. campestris NRRL B-1459 and X. campestris pv. campestris. The highest productivities obtained were 21.87 and 17.10 g/L, respectively. Viscosity measurement for the obtained xanthan gums and commercial gum was carried out in gum solutions at various pHs and temperatures. The highest viscosity was reached with 1% gum solutions at 20oC and pH 5.5 for all gums with viscosity values of 470, 131 and 138 mPa sec, respectively. This work has provided relevant scientific information about the use of rice bran, an abundant agroindustrial residue, to produce xanthan gum.
Incidence of Fusarium verticillioides and Levels of Fumonisin B1 and B2 in Corn in Turkey
Cavidan Demir,Osman Simsek,Muhammet Arici 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
A total of 100 corn samples conforming collected from local farmers and markets from districts of Samsun, Turkey, were analyzed for Fusarium verticillioides,fumonisin B1 and B2 contamination. Ninety-three corn samples were found to contain F. verticillioides, 52samples fumonisin B1, and 25 samples fumonisin B2. Fumonisin B1 contamination ranged from 0.05 to 25.72mg/kg and B2 from 0.05 to 5.7 mg/kg, respectively. This figure indicated widespread contamination of fumonisin B1and B2 in maize grown in different areas of Samsun,Turkey.
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.
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.
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.
Hilal Dikmen,Hamza Goktas,Fatmanur Demirbas,Selma Kayacan,Humeyra Ispirli,Muhammet Arici,Mustafa Turker,Osman Sagdic,Enes Dertli 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.3
In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.