Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 40Citation - Scopus: 38Homofermentative Lactic Acid Bacteria of a Traditional Cheese, Comlek Peyniri From Cappadocia Region(Cambridge University Press, 2005) Bulut, Çisem; Güneş, Hatice; Okuklu, Burcu; Harsa, Hayriye Şebnem; Kılıç, Sevda; Çoban, Hatice S.; Yenidünya, Ali FazılComlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates were selected and identified by using both phenotypic and molecular methods. Phenotypic identification included curd formation from skim milk, catalase test, Gram staining and light microscopy, growth at different temperatures and salt concentrations, arginine hydrolysis, gas production from glucose, and carbohydrate fermentation. Molecular identification was based on the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the 16S rRNA gene-ITS (internally transcribed spacer) region. By combining the phenotypic and molecular identification results, isolates belonging to each of the following genera were determined at species or subspecies level: 54 Lactococcus lactis subsp. lactis, 21 Enterococcus faecium, 3 Ec. faecalis, 2 Ec. durans, 10 Ec. sp., 15 Lactobacillus paracasei subsp. paracasei, and 2 Lb. casei strains. Technological characterisation was also performed by culturing each of the strains in UHT skim milk, and by monitoring pH change and lactic acid production at certain time intervals through the 24 h incubation. Results of the technological characterisation indicated that 33% of the isolates (35 strains) were capable of lowering the pH of UHT milk below 5.3 after 6 h incubation at 30°C. Thirty four of these strains were Lc. lactis subsp. lactis, and only one was an Ec. faecium strain.Conference Object Citation - WoS: 10Citation - Scopus: 13Preparation and Characterization of Polylactide-Hydroxyapatite Biocomposites(Trans Tech Publications, 2004) Gültekin, Naz; Tıhmınlıoğlu, Funda; Çiftçioğlu, Rukiye; Çiftçioğlu, Muhsin; Harsa, Hayriye ŞebnemIn the present study, the preparation and characterization of polylactide-Hydroxyapatite(HA) composite films for biomedical applications have been studied. The effects of number of parameters such as polymer type, HA loading, surface modification and its concentration on the mechanical and microstructural properties of the composites were investigated. Poly-L-Lactide and 96/4 Poly(L-Lactide co D-Lactide) copolymer-HA composites containing 10-40 wt% HA particles have been prepared by solvent casting technique. The HA powder was synthesized by precipitation technique. Interfacial interactions between HA and polylactide polymer were modified to improve filler compatibility and mechanical properties of the composites by surface treatment of the HA with two different silane coupling agents; 3-aminopropyltriemoxysilane (AMPTES) and 3-mercaptopropyltrimethoxysilane (MPTMS) at three different concentrations(0.5-2 wt%). Silane treatment indicated improvements in the mechanical properties of the composites compared to the untreated HA loaded polylactide composites. Tensile test results showed that the maximum improvement in the mechanical properties of the composites was obtained for PLA composites containing 1 wt% aminofunctional silane treated HA and 0.5-wt% mercaptopropyltrimethoxy silane treated HA for PDLA composites. Scanning electron microscopy studies also revealed better dispersion of silane treated HA particles in the polymer matrix.