Present study aims to develop a new type of probiotic yogurt with ginger and chamomile essential oils (EOs) at therapeutic levels (0.2 and 0.4%) by evaluating its some physical, chemical, microbiological and sensory characteristics. Probiotic types of yogurt samples and those with 0.4% ginger EO gave the largest counts of viable probiotic bacteria in the rates of 8.32 cfu/g and 8.01 cfu/g, respectively. It gave larger syneresis rate (8.64 mL/25 g) on the first day than the rest of the samples while C1 (only probiotic strain with direct vat set starter culture) sample represented the lowest rate (5.9 mL/25 g) on day 21. Among the samples with various contents, C2 (inoculated probiotic strain with 0.2% essential oil ginger) and C3 (inoculated probiotic strain with 0.4% essential oil ginger) were found to be organoleptically the most acceptable with close scores to that of control. Practical applicationsAntibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During bio-yogurt storage, the edible film incorporating ginger and chamomile essential oils showed reducing effect on the microbial growth and extended the shelf-life of samples. K E Y W O R D Scombined effect, essential oil, probiotic, texture

This study investigated the effect of essential oils (EOs) (thyme and rosemary) and packaging (vacuum and modified atmosphere -50% CO2/+50% N2) on hot smoking rainbow trout during storage (4C) for 90 days. Fillets were conducted to microbiological (i.e., total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Clostridium perfringens, C. botulinum, yeast and mold) and chemical (i.e., pH, thiobarbituric acid reactive substances, total volatile base nitrogen) analyses and sensory quality on 0, 10, 20, 30, 40, 50, 60, 70, 80 and 90 days. In conclusion, EO treatment to smoking showed positive effect on shelf life, especially thyme oil showed more positive effect when compared with rosemary oil. PRACTICAL APPLICATIONSSmoking is one of the oldest methods used for preserving fresh fish and other seafood products. The use of an essential oil in fresh fish preservation may be considered an alternative "natural" additive, extending the shelf life of the product. Our study has clearly shown that addition of rosemary and thyme extract in smoked fish resulted in longer shelf life, and this method could be commercially used.

This study suggests that coating could be used to improve the quality of Kashar cheese during ripening.

In this study, the effect of different whey protein concentrate coating formulations (with or without glycerol) on the storage of fillets over a period of 15 days at 4ºC was investigated. Fillets were conducted to microbiological, chemical, and sensory analyses. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. The Y and Z were preferred more by the panellists, while C samples received the lowest scores. According to the results of microbiological analyses, shelf life of fillets was estimated at 6, 9, 12, and 15 days for C, X, Y, and Z samples, respectively.

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Creatine kinase (ckma) has been characterized and described in the medaka (Oryzias latipes), an aquatic model organism and the gene structure has been designed using the exons, introns, produced amino acids of the gene, TATA box, poly A tail and 5' UTR and 3' UTR regions of the ckma gene. In another step, firstly, the chromosome region of the ckma gene was determined in medaka and then the other genes which placed in the same region were determined. Then the locations of these genes were determined in zebrafish and human which are the orthologs of medaka. Finally, the conserved gene synteny was designed manually, using these data. However, genetic identity and similarity ratio between medaka and its orthologs were calculated. In this study, characterization and identification, phylogenetic relationship, conserved gene synteny of ckma gene in medaka (O. latipes) which is an important model organism were analyzed by using bioinformatics tools (NCBI database, Ensembl genomic database, Expasy, Reverse Complementary and some programs such as MEGA6 program, BLOSUM62 matrix program and BioEdit software). All these data will be used in future studies on molecular stress response in fish and they were presented to the scientific world with this study.

With this study, it was aimed to determine shelf life of rainbow trout (Oncorhynchus mykiss) fillets, which were applied sous vide technique at different temperatures (55, 65 and 70ºC) and stored at 4±1ºC for 18 days. The fillets were subjected to chemical, microbiological and sensory analyzes. The results showed that the total number of mesophilic aerobic and psychrophilic bacteria did not exceed the limit values during the storage period in the groups treated with sous vide. In addition temperature and storage time had a statistically significant (p

In this study, the effect of essential oils (thyme and clove) and packaging treatments (vacuum and modified atmosphere) on the storage of hot smoked rainbow trout (Oncorhynchus mykiss) fillets over a period of 120 days at 4°C was investigated. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and mould), chemical analyses (pH, thiobarbituric acid reactive substances and total volatile base nitrogen) and quality testing throughout the storage period. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. Sensory evaluation showed significant differences between the samples, and V2 and M2 samples were assessed as the most acceptable products by the panellists. In conclusion, essential oils treatment to hot smoking had a positive effect on shelf life of rainbow trout, especially clove oil showed more positive effect when compared with thyme oil. Copyright © 2015 John Wiley & Sons, Ltd.