Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage "Sucuk"

Ozturk, Ismet,Sagdic, Osman,Yetim, Hasan Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.2

The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures (Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus sakei) in different combinations. The sucuks were ripened for 12 days and analyzed at 1st, 6th, and 12th days of ripening. Percent moisture content, pH, water activity (aw) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.

Volatile Compounds and Bioactivity of Eremurus spectabilis (Ciris), a Turkish Wild Edible Vegetable

Kevser Karaman,Busra Polat,Ismet Ozturk,Osman Sagdic,Cihat Ozdemir 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.10

Eremurus spectabilis grows in the spring as a wild vegetable and for many years has been used both as a food or food additive and for therapeutic purposes. This study investigated the total phenolic content and the antimicrobial, antioxidant, and antiradical activities of methanol, ethanol, and aqueous extracts of E. spectabilis (obtained from the Antalya region of Turkey). In addition, volatile compounds of E. spectabilis were characterized by using gas chromatography/mass spectrometry. Major components of E. spectabilis volatile compounds were carvone (44.64%), carvacrol (14.45%), pentane, 2-methyl- (7.34%), (E)-caryophyllene (5.57%), valencene (5.11%), cis-calamenene (2.01%), cadalene (1.10%), and acetic acid (1.12%). The highest total phenolic content was seen with methanol extract (mean±standard deviation, 31.92±0.48 mg gallic acid equivalents/g dry extract). The ethanol extract showed the highest antiradical activity, with a 50% inhibitory concentration of 35.14 μg/L in the 1,1-diphenyl-2- picrylhydrazyl assay. The strongest antioxidant activity was detected in methanol extract (81.72±0.62 mg ascorbic acid equivalents/g). Twelve bacteria species were used to analyze the antimicrobial activity of extracts. The 1% concentrations of all extracts showed no inhibitive effect on any bacterium. The most resistant bacterium was Yersinia enterocolitica, and the most sensitive bacterium was Pseudomonas aeruginosa. A positive correlation was seen between concentrations and inhibition zones, and some differences occurred between antimicrobial activity of other concentrations.

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

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.

Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils

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.

Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles

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.