Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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  • Article
    Citation - Scopus: 1
    Strategy for Revalorization of Cheese Whey Streams To Produce Phenyllactic Acid †
    (Multidisciplinary Digital Publishing Institute (MDPI), 2023) Meruvu,H.
    Cheese whey (CW) is the residual liquid waste from cheese manufacturing industries, and it is rich in diverse nutrients with the potential for usage as a growth matrix for sustaining lactic acid bacteria (LAB) fermentation. Lactic acid (LA), phenyllactic acid (PLA), and their derivatives are green chemicals that can be produced by LAB metabolism with the revalorization of CW. LA and PLA are known for their antimicrobial properties, immunoregulatory functions, and production of biobased polymers (biodegradable plastics) like poly lactic acid and poly-phenyl lactic acid; hence, they find numerous applications in agricultural/food-based, pharmaceutical, biochemistry, or medical fields, as well as in antibiotic supplements in livestock feeds for animal husbandry. Herewith, we discuss our experimental strategy/concept (that can be implemented) for the microbial fermentation of cheese whey streams using robust LAB co-cultures to produce 3-PLA through sequential steps, adding a note upon their possible applications hereof. It is proposed that various food matrices, like raw cow milk, fermented cow milk, and fermented table olives, will be screened for the isolation of robust lactic acid bacteria that can be used as starter cultures for the fermentation of cheese whey liquids for producing augmented levels of LA and/or PLA. Moreover, we discuss the feasibility of practically producing PLA using an orchestrated assemblage of simple procedures, viz., isolating robust LAB strains from natural food matrices, tailoring LAB growth using a selective medium sustenance, adopting adaptive evolution procedures for improving resistance to higher temperatures and tolerance to lactic acid and/or cheese whey (low-cost substrate), and using FTIR and HPLC tools for analyzing the PLA content produced. Two Lactobacillus isolates (CM30_001 and CMW_10−3), sourced from raw cow milk and fermented cow milk whey, were found to produce 3-PLA contents of 39 mg/L and 32 mg/L in batch fermentation, using this proposed strategy. © 2023 by the author.
  • Article
    Citation - WoS: 1
    Citation - Scopus: 2
    Effects of Selected Chemicals on Microbial Stability of Turkey Meat
    (Lavoisier, 2007) Baysal, Ayşe Handan Dinçer; Ünlütürk, Adnan
    The influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (FA), lactic acid plus fumaric acid (LA + FA), trisodiurn phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on aerobic mesophilic, psychrotrophic bacteria and yeast counts were assessed. 1-1.5% LA, 0.5% FA and 1% LA + 0.5% FA showed immediate inhibitory effects on aerobic mesophilic bacteria (0.3-0.6, 0.4 and 1.8 log unit reductions, respectively). 0.5% FA reduced psychrotrophic bacteria and yeast counts on fresh turkey breast fillets immediately by 1.1 and 0.4 log units, respectively. 5% TSP reduced aerobic mesophilic and psychrotrophic bacteria by 0.4 and 0.5 log units, respectively on breast fillets. 5% STPP reduced the yeast count on breast fillets immediately by 0.7 log unit. 1% LA, 0.5% FA and 1% LA + 0.5% FA reduced the psychrotrophic bacteria counts by 0.48, 0.23 and 1.27 log units after 8 days of storage, respectively in comparison to the untreated control samples. 1% LA + 0.5% FA treated fillets had a detectable discoloration and acid odour although there was no microbial spoilage at 14 days of storage. Dipping fillets in both 1% LA and 0.5% FA extended the storage life up to 4 days, without adversely affecting the colour.