Sürdürülebilir Yeşil Kampüs Koleksiyonu / Sustainable Green Campus Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7755
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Article Citation - WoS: 19Citation - Scopus: 22Optimization of the Associative Growth of Novel Yoghurt Cultures in the Production of Biomass, Ss-Galactosidase and Lactic Acid Using Response Surface Methodology(Elsevier Ltd., 2009) Tarı, Canan; Harsa, Hayriye Şebnem; Harsa, Hayriye Şebnem; Tarı, Canan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe associative growth of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp. bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey was investigated with respect to lactic acid, biomass and β-galactosidase enzyme production using response surface methodology (RSM). The ratio (St 95/2:Lb 77) of the strains and media formulation had significant effect on all responses (p < 0.001). The predicted enzyme activity (2.14 U mL-1), lactic acid (22.50 g L-1) and biomass (7.11 g L-1) production at optimum conditions were very close to the actual experimental values (2.14 U mL-1, 22.94 g L-1 and 7.86 g L-1, respectively). The optimum conditions were to use these cultures in a ratio of 1.66:1.62 (St 95/2:Lb 77) in a medium containing whey (5%), corn steep liquor (4%), potassium phosphate (2%) and peptone (2%) at 43 °C for 8 h. The associative growth provided 6.4% and 39% more β-galactosidase activity and 8.73% and 44% more lactic acid compared with the results obtained using pure St 95/2 and Lb 77 strains, respectively.Master Thesis Biosortion of Nickel (ii) by Using Waste Baker's Yeast(Izmir Institute of Technology, 2001) Özdemir, Peruze; Harsa, Hayriye Şebnem; Harsa, Hayriye Şebnem; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology3 Biological methods for removing heavy metals are in competition with chemical and physical techniques such as precipitation, ion exchange, electrochemical treatment and evaporative recovery, especially, when the concentration of the heavy metal ion is low, between 1.0 and 100 mg/L. In order to qualify for industrial applications, biosorbents have to be produced at low cost. The use of biomass from various production stages; e.g. from the pharmaceutical or the food industries, is one way to minimize the costs. This study is concerned with the binding of nickel ions onto waste biomass of Saccharomyces cerevisiae genus, obtained from the food industry. Since the biomass employed is a waste material, biosorption process described in this study may represent a cheap alternative to conventional methods.Biomass cell walls, consisting mainly of polysaccharides, proteins and lipids, offer many functional groups which can bind metal ions such as carboxylate, hydroxyl, phosphate and amino groups.The objective of this study was to investigate the adsorption of nickel on wastebaker.s yeast as a function of several factors, i.e. pretreatment, pH, temperature, biomass concentrations and initial metal concentrations, in order to determine the optimum adsorption conditions of a batch process.Pretreatment of waste yeast biomass using sodium hydroxide, formaldehyde, nitric acid and ethanol decreased the sorption of nickel (II) ions compared with live biomass. Optimum initial pH for nickel (II) ions was 5.0 at the optimum temperature of 25o C. The uptake values increased with the increasing initial nickel (II) ion concentrations up to 150 mg/L. The optimum biomass concentration for this process was determined as 1.0 g/L.The biosorption isotherms were developed at various initial pH and temperature values. The equilibrium values were expressed with the Langmuir model while nickel sorption did not fit the Freundlich plot. The Langmuir parameters qmax (14.30 mg/L) and b (0.0069 L/mg) have been calculated."qmax" increased from 7.8 to 14.30 mg/L with the increase in pH from 3.0 to 5.0. Similar trend was observed for the "b" values; an increase from 0.0025 to 0.0069 L/mg were obtained when the pH of the solution was raised from 3.0 to 5.0. Both Langmuir model parameters were found to be the highest values at pH 5.0 which is consistent with the results of the optimization studies as described above.Temperature also affected the phase equilibria of nickel (II)/S.cerevisiae system.The highest capacity for biosorption system was obtained at 25o C with the qmax and b values of 14.3 mg/L and 0.0069 L/mg at pH 5.0, respectively. The enthalpy change for the biosorption process have been evaluated by using the Langmuir constant "b", which is related to the energy of adsorption. Nickel (II) biosorption is considered to be an exothermic process since low binding occurs when the temperature increases from 25 to 45o C.The uptake of nickel (II) ions by the yeast biomass was also investigated with respect to time under optimum operating conditions. Biosorption kinetics were rapid within the first few minutes. After the initial rapid uptake, further biosorption by yeast cells continued slowly and reached an equilibrium after 2 hours at all pH values of 3.0, 4.0 and 5.0. On the other hand, the rate of adsorption was found to be the fastest at pH 5.0 with an initial rate of around 3.59 mg Ni (II) / g-min.Master Thesis Structural Changes of Gliadins During Sourdough Fermentation as a Promissing Approach To Gluten-Free Diet(Izmir Institute of Technology, 2010) Kömen, Gökçen; Harsa, Hayriye Şebnem; Harsa, Hayriye Şebnem; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyGluten intolerance, celiac disease, is an autoimmune disease caused by the ingestion of gluten proteins and the only treatment is the strict gluten-free diet which results in a mucosal recovery. At this point, the variety, availability and low price of gluten-free products on the market are of great importance. Sourdough is a traditional fermented semi-product that contains lactic acid bacteria (LAB). LAB are capable of metabolizing proteins and peptides with their proteolytic enzymes. It is predicted that gluten proteins are able to be hydrolyzed with the help of this proteolytic mechanisms and also by the wheat proteolytic enzymes. the help of this proteolytic mechanisms and also by the wheat proteolytic enzymes. gliadins involved in gluten intolerance during sourdough fermentation with selected LAB. First, sourdough fermentation with selected Lactobacillus strains was accomplished. As a control, dough with no inoculation and chemically acidified dough were prepared. During 48 h of fermentation, changes in pH, acidity, LAB concentration and free amino nitrogen content were investigated. SDS-PAGE, 2-D electrophoresis and RP-HPLC were applied to prolamins extracted from each sourdough sample taken at definite time intervals. The results showed that the inoculated LAB adapted to the dough environment and as they grew, a decrease in pH, and an increase in acidity and free amino nitrogen were observed. According to SDS-PAGE, 2-D electrophoresis and RP-HPLC results, some modifications in the protein patterns were observed in the inoculated doughs. The same alterations occurred in control and chemically acidified doughs, but not as fast as inoculated ones.