Invertase (β-fructofuranoside fructohydrolase, EC 3.2.1.26) is an enzyme widely used in the food industry. Its main function is the formation of glucose and fructose through hydrolysis of sucrose. For the separation and purification of this commercially important enzyme from aqueous solutions, magnetic poly(2-hydroxyethyl methacrylate-N-methacryloyl-L-tryptophan), m-poly(HEMA-MATrp) microparticles were developed. Magnetic properties of microparticles are provided using ferromagnetic Fe(II)-Co(II) double salt. Characterization studies of magnetic microparticles were conducted via vibrating sample magnetometer (VSM), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) analysis. Specific surface area of magnetic microparticles is 6.75 m(2)/g. Because of all experiments performed in this study, the adsorption capability of magnetic microparticles was optimized by variation of different conditions (pH, interaction time, initial invertase concentration, temperature, and ionic strength) and maximum adsorption capacity was determined as 992.64 mg invertase/g magnetic microparticles.

M orus alba L. belongs to the Moraceae family, is widely cultivated and naturalized elsewhere and is one of the most important medicinal plant [1]. The mulberry (Morus alba L.) fruit is widely regarded as a nutritious food. Root, stem barks, twigs and leaves of mulberry have long been used in traditional medicine to treat fever, inflammation, hepatitis, cancer, diabetes, dislipidemia, diarrhoea, dyspepsia, hypertension, anthelmintic and to protect the liver, improve eyesight, strengthen joints, facilitate discharge of urine, and lower blood pressure. Different parts of the mulberry have been extensively investigated for their various health benefits, including antioxidative, hypolipidemic and antiatherogenic effects [2][3][4].

In vitro antimicrobial and antioxidant activities and GC/MS analysis of the essential oils of Rumex crispus and Rumex cristatus Rumex crispus ve Rumex cristatus'un uçucu yağlarının in vitro antimikrobiyal ve antioksidan aktiviteleri ile GC/MS analizi

L actic acid bacteria (LAB) convert carbohydrate to lactic acid and another product. They are gram-positive, aero-tolerant, catalase negative microorganisms and they do not include spore in their cell. They protect foods with fermentation from the spoilage and give a different taste and texture them. Very different fermented foods can be produced by using LAB like yogurt, butter, cheese, sausage and cereals products include probiotics [1-3]. LAB have a 'Generally Recognized as Safe' (GRAS) classification because of exopolysaccharides (extracellular polysaccharides, EPS) production specialty. EPS are metabolites located extracellular surface and emerge from the milk fermentation of LAB [4,5]. EPS production, because of its useful health effects, ensures functionality to the foods which include LAB [6]. The genera of Lactobacillus, Streptococcus and Lactococcus are EPS-producing lactic acid bacteria [7]. In general, LAB ferments sugars, produce lactic acid and can biosynthesis EPSs from this fermentation reaction [8]. LAB fermentation uses not only sugars but also some kind of fats, proteins, and organic acids which improve the food's typical aroma and texture.

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