Bu çalışmanın amacı bazı geleneksel et ürünlerinden laktik asit bakterilerini izole etmek ve bu izolatların antibiyotik dirençliliklerini belirlemektir. Çalışmada sucuk ve pastırma örneklerinden Lactobacillus spp., Pediococcus spp., Leuconostoc spp. ve Enterococcus spp. olmak üzere toplam 41 adet laktik asit bakterisi izole edilmiştir. İzolatların antibiyotik dirençlilikleri Kirby-Bauer Disk Difüzyon yöntemi kullanılarak saptanmıştır. Sucuk ve pastırma örneklerinden elde edilen laktik asit bakterisi izolatlarının tamamı vankomisin ve siprofloksasine dirençli bulunurken, kloramfenikol, eritromisin ve ampisiline karşı duyarlı bulunmuşlardır. Laktik asit bakterisi izolatlarının bazılarında ayrıca rifampisin, tetrasiklin, ve gentamisin direnci de saptanmıştır. Sucuk ve pastırma örneklerinde farklı direnç profillerinin gözlenmesi geleneksel et ürünlerindeki antibiyotik dirençliliği ile ilgili sistematik bir çalışma yapılması gerekliliğini ortaya koymuştur. The present research is aimed isolation of lactic acid bacteria from some traditional meat products and detection of antibiotic resistant strains. In the present study, total 41 lactic acid bacteria including Lactobacillus spp., Pediococcus spp., Leuconostoc spp. and Enterococcus spp. were isolated. Antibiotic resistance of these isolates were detected by Kirby Bauer-Disc Diffusion Method. It was found that all of lactic acid bacteria isolates from sucuk and pastırma had resistance to vancomycin and ciprofloxacin, while they exhibited susceptible to chloramphenicol, erythromycin and ampicillin. Additionally, some of lactic acid bacteria showed resistance against rifampicin, tetracycline and gentamicin. The observation of different resistance profile in sucuk and pastrami samples revealed need of systematic studies dealing with antibiotic resistance in lactic acid bacteria from traditional meat products.

Nanocomposite films based on polypropylene (PP) and zinc oxide or silver nanoparticles were obtained by the blown film method. The film color properties, mechanical properties, barrier properties, and migration values were investigated in dependence on the concentration and type of nanoparticles. The incorporation of nanoparticles in the PP matrix decreased oxygen permeability and water vapor permeability rates but increased the film's total color difference, overall migration value, and zinc and silver migration values depending on the concentration of nanoparticles. A high level of nanoparticles led to an increase in migration values and a decrease in film transparency. The migration tests of all the films in isooctane, ethanol, and acetic acid showed that the total migration limit was not exceeded. Also, the results showed that the nanocomposite films had a beneficial effect on improving the preservation quality of lemon juice compared with plain PP film. Practical applications In this study, the production methods of polypropylene (PP)‐based nanocomposite films are described. The broader analysis of films provides detailed information about film properties for industry and academia. The films produced were transformed into packaging by heat sealing them to package lemon juice. The result showed that nanocomposite films had better properties that maintained some quality attributes of the lemon juice. The present study represents a model for further studies. Also, the produced films may be used as an active packaging material for the fruit juice industry.

Eight samples of mature sourdough were collected from fi ve provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identifi ed and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different fl our types and dough yields were studied. The main lactic acid bacteria species identifi ed were Lactobacillus (L.) sanfranciscensis,

In this study, it was investigated some chemical and sensory properties of vinegar obtained from Dimrit grape by submerged and surface method. Also it was discussed convenience of Dimrit grape grown in Nevflehir-Ürgüp region for vinegar production. Vinegars were compared as regards general compositions, contents of aroma components (acetaldehyde, methanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol, 2-methyl-1-propanol, ethyl acetate, methyl acetate, 2,3-butanediol, 2-phenylethanol) and sensorial characteristics by statistical analyses. Results indicated that some properties of vinegars were different as regards their general compositions, contents of aroma components and sensorial characteristics. It was found that acidity and contents of aroma components of vinegars produced by slow method were higher and their sensorial characteristics were better. Amounts of volatile acidity changed between 36.35-54.94 g/L, whereas amounts of aroma compounds changed between 0.08-7.16 mg/L. Furthermore, ethyl acetate (4.26 -6.84 mg/L), 2,3 butandiol (3.36-5.0 mg/L) and 2-phenyl ethanol (2.38-3.42 mg/L) was determined as dominant aroma compounds in our vinegar samples. Through this study, Dimrit grape variety was evaluated for vinegar production and it was determined that vinegars from Dimrit grape were good quality.

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Bu çalışmada Kadirli sucuğunun (sade sucuk ve salatalı sucuk) mikrobiyolojik kalitesi değerlendirilmiştir. Çalışmada "A, B, C, D ve E" kodlu 5 farklı sokak satıcısından temin edilen "sade sucuk" ve "salatalı sucuk" olmak üzere toplam 10 adet örnekte toplam mezofil aerob bakteri, toplam maya-küf ve koliform grubu bakteri sayısı tespit edilmiştir. Toplam aerob mezofil bakteri ve toplam maya-küf sayısını belirlemede yayma ekim yöntemi kullanılarak seçici besiyerlerine ekim yapılmıştır. Koliform bakteri sayısını belirlemek için ise en muhtemel sayı yönteminden yararlanılmıştır. Sade sucuklarda maya küf, mezofil aerob bakteri ve koliform bakteri sayısı sırasıyla 3.18-4.16 log kob/g, 3.59-4.95 log kob/g ve <3-3 EMS/g olarak değişirken, salatalı sucuklarda bu değerler sırasıyla 3.25-4.24 log kob/g, 3.39-4.82 log kob/g ve <3->1100 EMS/g olarak bulunmuştur. Toplam maya-küf sayısı açısından sucuk ekmeklere salata ilavesinin etkisi C örneği hariç istatistiksel olarak önemsiz bulunurken, toplam aerob mezofil bakteri sayısı açısından sucuk ekmeklere salata ilavesinin etkisi A ve D örnekleri hariç önemli bulunmuştur. Ayrıca salata ilavesiyle birlikte C ve E kodlu sokak satıcılarından alınan örneklerdeki koliform bakteri sayısındaki artış dikkat çekici bulunmuştur. Kadirli sucuğu ile ilgili sınırlı sayıda çalışmanın bulunmasından ve yöre dışındaki piyasada pek bilinmemesinden dolayı bu araştırma yeni ürün geliştirmek isteyen gıda endüstrisinin ilgisini çekecek ve literatüre katkı sağlayacaktır.

No abstract

Materials and methods 2.1. Bacterial strain and culture condition L. plantarum (Blessing-Biotech GmbH, Stuttgart, Germany) as starter culture and L. rhamnosus (Danisco Inc., USA) as probiotic culture were grown in de Man, Rogosa, and Sharpe (MRS) broth (Merck, Germany).