Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 18Citation - Scopus: 23A Thermophilic ?-L From Geobacillus Vulcani Gs90: Heterologous Expression, Biochemical Characterization, and Its Synergistic Action in Fruit Juice Enrichment(Springer, 2018) İlgü, Hüseyin; Sürmeli, Yusuf; Şanlı Mohamed, Gülşahα-l-Arabinofuranosidases with an orchestral action of xylanolytic enzymes degrades the xylan in plant cell wall. In this study, heterologous expression, biochemical characterization, and synergistic action of α-l-Arabinofuranosidase from previously identified.Geobacillus vulcani GS90 (GvAbf) was investigated. The recombinant α-l-Arabinofuranosidase was overexpressed in Escherichia coli BL21 (λDE) and purified via His-tag Ni-affinity and size-exclusion chromatography. Optimum activity of the purified α-l-Arabinofuranosidase was obtained at pH 5 and at 70 °C. The GvAbf was active in a broad pH and temperature ranges; pH 4–9 and 30–90 °C, respectively. In addition, it retained most of its activity after an hour incubation at 70 °C and remained relatively stable at pH 3–6. GvAbf was quite stable against various metal ions. The kinetic parameters of GvAbf was obtained as Vmax and Km; 200 U/mg and 0.2 mM with p-nitrophenyl-α-l-arabinofuranoside and 526 U/mg and 0.1 mM with sugar beet arabinan, respectively. The synergistic action of GvAbf was studied with commercially available xylanase on juice enrichment of apples, grapes, oranges, and peaches. The best juice enrichment in terms of clarity, reducing sugar content, and yield, was achieved with GvAbf and xylanase together compared to treatment with xylanase and GvAbf alone in all fruits. The treatment with GvAbf and xylanase together lead to an increased juice yield by 26.56% (apple), 30.88% (grape), 40.00% (orange) and 32.20% (peach) as well as having a significant effect on juice clarity by an increase of % transmittance 47.26, 25.98, 41.77, and 44.97, respectively. The highest reducing sugar level of fruit juices also obtained with GvAbf and xylanase together compared to treatment with xylanase and GvAbf alone in all types of fruits. GvAbf and xylanase together as simultaneous synergistic manner may have an exciting potential for application in fruit juice processing.Article Citation - WoS: 45Citation - Scopus: 47Impedimetric Detection of Pathogenic Bacteria With Bacteriophages Using Gold Nanorod Deposited Graphite Electrodes(Royal Society of Chemistry, 2016) Moghtader, Farzaneh; Çongur, Gülşah; Zareie, Hadi M.; Erdem, Arzum; Pişkin, ErhanElectrochemical impedance spectroscopy (EIS) is applied for the detection of bacteria using bacteriophages as a bioprobe together with gold nanorods (GNRs). Escherichia coli-E. coli K12 was used as a model target bacteria and also for the propagation of its specific T4-phages. Gold nanorods (GNRs) were synthesized via a two-step protocol and characterized using different techniques. EIS measurements were conducted in an electrochemical cell consisting of a three electrode system. Single-use pencil graphite electrodes (PGE) were modified by the physical adsorption of GNRs to increase their interfacial conductivity and therefore sensitivity for impedimetric measurements. Therefore, interfacial charge-transfer resistance values (Rct) sharply decreased after GNRs deposition. Phages were adsorbed on these electrodes via a simple incubation protocol at room temperature, which resulted in an increase in Rct values, which was concluded to be as a result of nonconductive phage layers. These phage-carrying GNRs-PGEs were used for impedimetric detection of the target bacteria, E. coli. Significant increases at the Rct values were observed which were attributed to the insulation effects of the adsorbed bacterial layers. This increase was even more when the bacterial concentrations were higher. In the case of the non-target bacteria Staphylococcus aureus (S. aureus), conductivity noticeable decreases (due to nonspecific adsorption). However, in the case of E. coli, the Rct value increase is time dependent and reaches maximum in about 25-30 min, then decreases gradually as a result of bacterial lysis due to phage invasion on the electrode surfaces. In contrast, there were no time dependent changes with the non-target bacteria S. aureus (no infection and no lytic activity). It is concluded that the target bacteria could be detected using this very simple and inexpensive detection protocol with a minimum detection limit of 103 CFU mL-1 in approximately 100 μL bacterial suspension.Article Citation - WoS: 22Citation - Scopus: 33Uv-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics(John Wiley and Sons Inc., 2014) Ünlütürk, Sevcan; Atılgan, Mehmet ReşatUV inactivation kinetics of freshly squeezed turbid white grape juice (FSTGJ) treated with an annular flow UV reactor by applying UV dosages ranging from 0 to 116.7J/mL, at three different flow rates (0.90, 1.75 and 3.70mL/s), were modeled by using log-linear, Weibull, Hom and modified Chick-Watson models. FSTGJ was circulated five times in the UV system, i.e., UV exposure time was 20.33min during processing. The populations of Escherichia coli K-12, lactic acid bacteria (LAB) and foodborne yeasts were reduced by 3.759, 4.133 and 1.604log cfu/mL, respectively, after exposure to UV dosage of 116.7J/mL at the lowest flow rate. The inactivation kinetics of foodborne yeasts were best described by the modified Chick-Watson model, with the least root mean squared error (RMSE=0.001, R2=0.999). Besides, the inactivation kinetics of E.coli K-12 and LAB were best fitted by Weibull model (R2=0.999). Additionally, when the UV exposure time was increased up to 32.5min (i.e., eight cycles), UV-C treatment of FSTGJ resulted in 5.341log cfu/mL reduction in E.coli K-12, which meets the Food and Drug Administration requirement of a 5log reduction of microorganisms in fruit juices. Practical Applications Consumer demand for high-quality fruit juice with fresh-like characteristics has markedly expanded in recent years. UV-C irradiation is a nonthermal method and allows the processing of fruit juices with a minimal or no changes in flavor, essential nutrients and vitamins. Although thermal pasteurization is the most convenient way of increasing the shelf life of fruit juices, it causes a "cook taste" in grape juice. So, in this study, the application of UV-C irradiation to process grape juice was investigated. The shape of the microbial inactivation curve is sigmoidal in UV treatment. Therefore, different kinetic models (e.g., log-linear, Weibull, Hom and modified Chick-Watson) are applied to describe the inactivation kinetics of Escherichia coli K-12, lactic acid bacteria and foodborne yeasts. Kinetic parameters (e.g., k and D) and models can be used for the development of UV-C irradiation process to ensure microbial safety in juice products.