Bioengineering / Biyomühendislik
Permanent URI for this collectionhttps://hdl.handle.net/11147/4529
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Conference Object Citation - WoS: 1Optimization of Exo-Polygalacturonase Production From Orange Peel by Aspergillus Sojae(Elsevier, 2010) Büyükkileci, Ali Oğuz; Tarı, Canan; Fernandez-Lahore, H. M.; Gençkal Demir, Hande; Göğüş, NihanPectinases catalyze the degradation of pectic substances, thus they are used extensively in fruit juice and wine industry to facil-itate extraction and clarification. Aspergillus species, in particular Aspergillus niger, have long been utilized for production of pectinases. Previous studies of our group showed that A. sojae has a potential to produce enhanced amount of polygalacturonase, which is one of the pectic enzymes, in both submerged and solid-state cultures (Gogus et al., 2006; Tari et al., 2007). In this study, several agricultural products were screened in an effort to find a cheap and abundant substrate for submerged polygalacturonase production using a UV-mutated A. sojae strain. Medium composition was optimized to further enhance the enzyme level. Experiments were designed and analyzed statistically using the trial version of the statistical software, Design Expert.Article Citation - WoS: 124Citation - Scopus: 144Use of Uv-C Radiation as a Non-Thermal Process for Liquid Egg Products (lep)(Elsevier Ltd., 2008) Ünlütürk, Sevcan; Atılgan, Mehmet Reşat; Baysal, Ayşe Handan; Tarı, CananThe efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. The inactivation of UV resistant strain of E. coli in LEP was examined by evaluating the effects of depth of liquid food medium (0.5, 0.3 and 0.153 cm), UV light intensity (1.314, 0.709 and 0.383 mW/cm2) and exposure time (0, 5, 10, and 20 min) by using a collimated beam apparatus. The best reduction (>2-log) was achieved in liquid egg white (LEW) when the fluid depth and UV intensity were 0.153 cm and 1.314 mW/cm2, respectively. Maximum inactivation was 0.675-log CFU/ml in liquid egg yolk (LEY) and 0.316-log CFU/ml in liquid whole egg (LWE) at the same conditions. The kinetics of UV inactivation of E. coli in LEP was nonlinear. Our results emphasize that UV-C radiation can be used as a pre-treatment process or combined with mild heat treatment to reduce the adverse effects of thermal pasteurization of LEP.