Food Engineering / Gıda Mühendisliği

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

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Author: search.filters.author.Sözbilen, Gözde SevalSubject: search.filters.subject.Lysozyme

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  • Article
    Citation - WoS: 9
    Citation - Scopus: 10
    Decontamination of Seeds Destined for Edible Sprout Production From Listeria by Using Chitosan Coating With Synergetic Lysozyme-Nisin Mixture
    (Elsevier, 2020) Sözbilen, Gözde Seval; Yemenicioğlu, Ahmet
    This study aimed at decontamination of seeds destined for edible sprout production from Listeria using chitosan (CS) coatings incorporated with synergetic lysozyme-nisin (LYS-NIS) mixtures. Low molecular weight (LMW) CS coating showed the highest potency against Listeria innocua, followed by medium molecular weight (MMW) and high molecular weight (HMW) CSs. The LMW CS film with LYS-NIS also caused almost 1.5-fold greater log reduction (similar to 5 log) in initial L. innocua load of broth culture than MMW and HMW CS films with LYS-NIS within 6 days. Moreover, LMW CS coating with LYS-NIS reduced the initial Listeria loads of inoculated mung beans, lentils, and wheats by 3.3, 3.4 and 4.1 log, respectively. Antimicrobial coating did not affect seed germination rates considerably. The LYS-NIS addition increased yellowness and opacity of films, and caused limited changes in their mechanical and morphological properties. LMW CS coating with LYS-NIS reduces risk of listeriosis from sprouted seeds.
  • Article
    Citation - WoS: 12
    Citation - Scopus: 16
    Control 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, Ahmet
    The 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.