Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
Browse
3 results
Search Results
Article Citation - WoS: 16Citation - Scopus: 18Microencapsulation of a Potential Probiotic Lactiplantibacillus Pentosus and Its Impregnation Onto Table Olives(Elsevier, 2022) Elvan, Menşure; Baysal, Ayşe Handan; Harsa, Hayriye ŞebnemThis study aimed to demonstrate some probiotic properties of Lactiplantibacillus pentosus NRRL B-227 and impregnate the strain onto the table olive surfaces. In this respect, antioxidative ability, antibiotic resistance, and survivability after simulated digestion tests were carried out. Microencapsulation was performed using xylan and whey protein concentrate (WPC) using the water-in-oil emulsion technique to maintain cell viability. A vacuum impregnation process was performed to coat olive surfaces with L. pentosus. This strain demonstrated 71.6% DPPH radical scavenging activity and exhibited paramount resistance to antibiotics. The viable cell count of microencapsulated L. pentosus was found as 8 log CFU/g after 72 weeks of storage. After exposure to the simulated oral phase, 1-log reduction was detected, and gastric phase conditions led to a 3-log reduction of viability of microencapsulated as well as non-microencapsulated cells. The viability of microencapsulated L. pentosus on the surface of olives was also evaluated for one-month, and viable cell count was ≥6 log CFU/g. In the light of these findings, L. pentosus with antibiotic and digestion fluids resistant and antioxidant properties were successfully microencapsulated within xylan-WPC complex. Table olives can be considered as a suitable carrier for beneficial microorganisms that satisfies with the expectations of regulations for functional foods.Article Citation - WoS: 12Citation - Scopus: 16Control of Lactic Acid Bacteria in Fermented Beverages Using Lysozyme and Nisin: Test of Traditional Beverage Boza as a Model Food System(Wiley, 2018) Sözbilen, Gözde Seval; Korel, Figen; Yemenicioğlu, AhmetThe objective of this study was to increase quality and limited shelf-life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 °C for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 °C. Results of LAB counts as well as pH, d- and l-lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g−1) or LYS:NIS (500:250 μg g−1) could be controlled without reducing LAB counts below 6 log CFU mL−1 during 2 weeks shelf-life. In contrast, LYS (500 μg g−1) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e-nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.Article Citation - WoS: 5Citation - Scopus: 5Microbiological Quality of Artisanal Sepet Cheese(John Wiley and Sons Inc., 2014) Ercan, Duygu; Korel, Figen; Orşahin, HandeMicrobial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive Staphylococcus aureus counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6-8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faceium. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.