Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Ceylan, ÇağatayScopus Q: search.filters.scopusQuartile.N/A

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  • Article
    Identification of Staphylococcus Aureus Cheese Isolates With Respect To Virulence Properties, Genetic Relatedness and Antibiotic Resistance Profiles
    (Özkan Özden, 2019) Kadiroğlu, Pınar; Korel, Figen; Ceylan, Çağatay
    The problems on identification of Staphylococcus aureus isolates from cheese samples wereinvestigated by phenotypic and genotypic tests in this study. Among 207 Staphylococcus spp.isolated from 31 cheese samples, 23 isolates that were Gram positive, catalase and slide coagulasepositive, with 1 isolate that was latex agglutination test negative showed different phenotypicproperties. Polymerase chain reaction (PCR) and quantitative PCR (qPCR) analyses showed thatDNase test and target genes (nuc, coa) regarded as gold standard regions for S. aureus were notfound to be unique for identification of S. aureus. The toxin genes (SEA-SEE) were not detected byPCR. Antibiotic resistance profiles of S. aureus isolates demonstrated that two isolates were resistantto penicillin G. This study showed that the unique phenotypic and genotypic test was not adequatefor identification of S. aureus isolates. There was no correlation between the presence of the nucgene and toxin genes. The presence of nuc gene which was used for detection of S. aureus was alsofound to be present in other Staphylococcus isolates. As a conclusion, the results revealed thatbiochemical tests could lead to false positive results for identification of S. aureus. The presence ofnuc gene is not correlated with the presence of toxin genes.
  • Article
    Extraction and Characterization of Pectin From Fresh Globe Artichoke and Canned Artichoke Waste
    (Gıda Teknolojisi Derneği, 2017) Ceylan, Çağatay; Bayraktar, Oğuz; Atçı, Erhan; Sarrafi, Şahin
    The pectin contents of fresh globe artichoke (stem, receptacle, and bract) and waste of artichokecanning industry were investigated. The highest pectin amount was found in the stem part of freshglobe artichoke (6.42%) with the highest amount of anhydrogalacturonic acid (AGA) and anhydrouronicacid (AUA) content. The pectin yields of receptacle and bract parts were found to be 5.31 and 4.55%,respectively. The pectin yield from the industrial waste was the lowest, 4.43%. The highest ash content(5.65 %) along with the lowest anhydrouronic acid amount (73.28%) indicated the lowest purity for theindustrial waste. The degrees of esterification for the pectin obtained from the stem, receptacle andbract parts were 55.26%, 52.26%, and 56.17%, respectively indicating the presence of high methyl-esterified(HM) pectin. The pectin from the industrial waste had the lowest degree of esterification (46.02%). TheFTIR results indicated that acid processing affected the structural properties of pectin from the industrialwaste with higher methoxyl content and esterification degree.
  • Book Part
    Citation - Scopus: 4
    Bacteria: Arcobacter
    (Elsevier, 2014) Atabay, Halil İbrahim; Corry, Janet E.L.; Ceylan, Çağatay
    The genus Arcobacter currently comprises many phenotypically different species isolated from diverse niches. Although some Arcobacter spp. (particularly, Arcobacter butzleri, Arcobacter skirrowii, and Arcobacter cryaerophilus) are associated with various diseases in humans and animals, their exact epidemiological and pathological role is not completely understood, and few cases of human infection are reported. The primary mode of Arcobacter transmission is thought to occur via contaminated water and food and contact with pets. As some species are difficult to cultivate and all are difficult to identify using conventional biochemical tests, nucleic acid-based techniques such as polymerase chain reaction (PCR) and real-time PCR are increasingly used for their simultaneous detection, identification, and quantification. Their tendency to be resistant to antibiotics, and their ability to colonize food processing environments indicate that they could cause serious disease in the human population, particularly in susceptible individuals with impaired immune response. © 2014 Elsevier Inc. All rights reserved.