Molva, Çelenk
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Molva, C.
Molva, C
Molva, Ç.
Molva, Celenk
Molva, Ç
Molva, C
Molva, Ç.
Molva, Celenk
Molva, Ç
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03.08. Department of Food Engineering
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Former Staff
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1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
1
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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11
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306
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8
This researcher does not have a WoS ID.
Scholarly Output
15
Articles
14
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13342/7713
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Supervised PhD Theses
1
WoS Citation Count
264
Scopus Citation Count
306
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0
WoS Citations per Publication
17.60
Scopus Citations per Publication
20.40
Open Access Source
15
Supervised Theses
1
| Journal | Count |
|---|---|
| International Journal of Food Microbiology | 3 |
| LWT - Food Science and Technology | 3 |
| Microbiology Research | 2 |
| Clinical Microbiology Newsletter | 1 |
| AIMS Microbiology | 1 |
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Now showing 1 - 10 of 15
Article Citation - WoS: 4Citation - Scopus: 5Fourier Transform Infrared Spectroscopy as a Novel Approach for Analyzing the Biochemical Effects of Anionic Surfactants on a Surfactant-Degrading Arcobacter Butzleri Strain(SAGE Publications Inc., 2013) Sarıoğlu, Ömer Faruk; Tamer, Yusuf Talha; Özkan, Alper Devrim; Atabay, Halil İbrahim; Molva, Çelenk; Tekinay, TurgayAnionic surfactant-biodegrading capability of an Arcobacter butzleri strain was analyzed under aerobic conditions. The A. butzleri isolate displayed efficient surfactant-biodegrading capacity for sodium dodecyl sulfate (SDS) at concentrations of up to 100 mg/L in 6 days, corresponding to 99.0% removal efficiency. Fourier transform infrared spectroscopy was applied to observe the effects of varying concentrations of SDS on the biochemistry of bacterial cells. Results suggest that protein secondary structures were altered in bacterial cells at sufficiently high SDS concentrations, concurrent with SDS biodegradation.Doctoral Thesis Resistance Properties and Control of Alicyclobacillus Acidoterrestris(Izmir Institute of Technology, 2014) Molva, Çelenk; Baysal, Ayşe HandanSpoilage caused by Alicyclobacillus acidoterrestris is a significant problem for the fruit juice industry. Since A. acidoterrestris can withstand to high temperatures and acidic environments, it has been suggested as the target organism for the design of thermal processes of fruit juices. On the other hand, little is known about the effect of the sporulation media on the wet–heat resistance characteristics. Moreover, the control of vegetative cell growth and spore germination in fruit juices by natural antimicrobials needs to be studied. Therefore, the objectives of this study were to determine the effects of sporulation media on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in the reconstituted apple juice using different sporulation media; to test the antimicrobial activities of natural plant extracts (grape seed and pomegranate fruit extract), to investigate the growth characteristics in pomegranate juice and pomegranate–apple blend juices (10–80%, v/v); and finally to observe the structural changes using scanning electron and atomic force microscopy. The results of this study clearly showed that spores had different structural, physicochemical and wet–heat resistance properties depending on the sporulation media. Especially, higher wet–heat resistance was obtained from spores produced on mineral containing media. In addition, the high heat resistance of spores was correlated to their higher dipicolinic acid content and Ca2+ ions in the core. Nevertheless, the required dose to inhibit spore germination in the apple juice with natural extracts and in pomegranate and blend juices (40% and 80%) was dependent on the type of antimicrobial, its concentration and sporulation media. Also, the growth of vegetative cells was inhibited in the apple juice with grape seed and pomegranate extracts; and in pomegranate and blend juices (40% and 80%). Then, the experimental inactivation data were fitted satisfactorily using the Weibull model. Microscopic studies suggested that the phenolic compounds in these natural extracts and juices might cause the leakage of cellular components from the cells and prevent the development of the spores into vegetative forms. The results obtained in this study will provide contributions for the design of thermal processes and to prevent the spoilage caused by A. acidoterrestris in the fruit juice industry.Article Citation - WoS: 4Prevalence and Diversity of Arcobacter Spp. in Retail Chicken Meat in Turkey(PagePress Publications, 2016) Molva, Çelenk; Atabay, Halil İbrahimArcobacters are food and waterborne pathogens associated with human and animal infections. The objective of the present study was to investigate the prevalence and diversity of Arcobacter spp. in commercially sold chicken meat in Izmir region of Turkey. For this purpose, 100 samples including legs (n= 40), 17 chicken quarters (n= 17), drumstickers (n= 16), breasts (n= 11), wings (n= 10), and carcasses (n= 6) were collected from different retail markets. A total of 65 isolates were confirmed as Arcobacter spp. from 55 samples by genus-specific polymerase chain reaction (PCR). The prevalence of Arcobacter spp. was 32.5, 81.3, 64.7, 72.7, 83.3, and 50% for legs, drumstickers, chicken quarters, breasts, carcasses and wings, respectively. Based on the multiplex-PCR, most of the isolates were identified as A. butzleri (n= 45, 80%), followed by A. cryaerophilus (n= 2, 3.6%), A. skirrowii (n= 1, 1.8%) and 17 isolates (30.9%) could not be identified at the species level.Article Citation - WoS: 14Citation - Scopus: 16Effect of Sporulation Medium on Wet-Heat Resistance and Structure of Alicyclobacillus Acidoterrestris Dsm 3922-Type Strain Spores and Modeling of the Inactivation Kinetics in Apple Juice(Elsevier Ltd., 2014) Molva, Çelenk; Baysal, Ayşe HandanAlicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (BAA), Bacillus acidoterrestris agar (BATA), malt extract agar (MEA), potato dextrose agar (PDA) and B. acidoterrestris broth (BATB) were used for sporulation. Inactivation kinetic parameters at 85, 87.5 and 90°C were obtained using the log-linear model. The decimal reduction times at 85°C (D85°C) were 41.7, 57.6, 76.8, 76.8 and 67.2min; D87.5°C-values were 22.4, 26.7, 32.9, 31.5, and 32.9min; and D90°C-values were 11.6, 9.9, 14.7, 11.9 and 14.1min for spores produced on PDA, MEA, BATA, BAA and BATB, respectively. The estimated z-values were 9.05, 6.60, 6.96, 6.15, and 7.46, respectively. The present study suggests that the sporulation medium affects the wet-heat resistance of A. acidoterrestris DSM 3922 spores. Also, the dipicolinic acid content (DPA) was found highest in heat resistant spores formed on mineral containing media. After wet-heat treatment, loss of internal volume due to the release of DPA from spore core was observed by scanning electron microscopy. Since, there is no standardized media for the sporulation of A. acidoterrestris, the results obtained from this study might be useful to determine and compare the thermal resistance characteristics of A. acidoterrestris spores in fruit juices. © 2014 Elsevier B.V.Article Citation - WoS: 5Modeling Growth of Alicyclobacillus Acidoterrestris Dsm 3922 Type Strain Vegetative Cells in the Apple Juice With Nisin and Lysozyme(AIMS Press, 2017) Molva, Çelenk; Baysal, Ayşe HandanIn the present study, the effect of storage temperature on A. acidoterrestris DSM 3922 cells (105 CFU/mL) was examined during growth in reconstituted apple juice (pH 3.8, degrees Brix 11.3) containing nisin (0-100 IU/mL) and lysozyme (0-100 mg/L). The growth curves were obtained at three temperatures of 27, 35 and 43 degrees C using absorbance data (OD600nm). Based on the results, the minimal inhibitory concentrations (MICs) of nisin were found as 10 IU/mL at all tested temperatures. On the other hand, increasing the temperature decreased the amount of lysozyme for growth inhibition. The MICs of lysozyme were found as 10, 2.5 and 1.25 mg/L at 27, 35 and 43 degrees C, respectively. At selected non-inhibitory doses, nisin (1.25-5 IU/mL) and lysozyme (0.3-2.5 mg/L) prolonged the lag time compared to the controls at the corresponding temperatures. In addition, there was a strong linear relationship between the lag time and lysozyme concentrations at 27 and 35 degrees C (R-2 > 0.98). The results of this study demonstrated that both nisin and lysozyme could be used to inhibit the growth of A. acidoterrestris cells in the apple juice. The results also indicated that the growth parameters were variable depending on the storage temperature and the type of the antimicrobial agent used in the apple juice.Article Citation - WoS: 76Citation - Scopus: 89Uv-C Light Inactivation and Modeling Kinetics of Alicyclobacillus Acidoterrestris Spores in White Grape and Apple Juices(Elsevier Ltd., 2013) Baysal, Ayşe Handan; Molva, Çelenk; Ünlütürk, SevcanIn the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The inactivation of A. acidoterrestris spores in juices was examined by evaluating the effects of UV light intensity (1.31, 0.71 and 0.38mW/cm2) and exposure time (0, 3, 5, 7, 10, 12 and 15min) at constant depth (0.15cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31mW/cm2. The maximum inactivation was approximately 2-log CFU/mL in apple juice under the same conditions. The results showed that first-order kinetics were not suitable for the estimation of spore inactivation in grape juice treated with UV-light. Since tailing was observed in the survival curves, the log-linear plus tail and Weibull models were compared. The results showed that the log-linear plus tail model was satisfactorily fitted to estimate the reductions. As a non-thermal technology, UV-C treatment could be an alternative to thermal treatment for grape juices or combined with other preservation methods for the pasteurization of apple juice.Article Citation - WoS: 12Citation - Scopus: 14Prevalence, Virulence Characterization, and Genetic Relatedness of Listeria Monocytogenes Isolated From Chicken Retail Points and Poultry Slaughterhouses in Turkey(Springer, 2019) Çoban, Ayşen; Pennone, Vincenzo; Sudağıdan, Mert; Molva, Çelenk; Jordan, Kieran; Aydın, AliListeria monocytogenes is one of the most important foodborne pathogens and is a causal agent of listeriosis in humans and animals. The aim of this study was to determine the prevalence, serogroups, antibiotic susceptibility, virulence factor genes, and genetic relatedness of L. monocytogenes strains isolated from 500 poultry samples in Turkey. The isolation sources of 103 L. monocytogenes strains were retail markets (n = 100) and slaughterhouses (n = 3). L. monocytogenes strains were identified as serogroups 1/2a-3a (75.7%, lineage I), 1/2c-3c (14.56%, lineage I), 1/2b-3b-7 (5.82%, lineage II), 4a-4c (2.91%, lineage III), and 4b-4d-4e (0.97%, lineage III). Most of the L. monocytogenes strains (93.2%) were susceptible to the antibiotics tested. PCR analysis indicated that the majority of the strains (95% to 100%) contained most of the virulence genes (hylA, plcA, plcB, prfA, mpl, actA, dltA, fri, flaA inlA, inlC, and inlJ). Pulsed-field gel electrophoresis (PFGE) demonstrated that there were 18 pulsotypes grouped at a similarity of >90% among the strains. These results indicate that it is necessary to prevent the presence of L. monocytogenes in the poultry-processing environments to help prevent outbreaks of listeriosis and protect public health.Article Citation - WoS: 46Citation - Scopus: 53Extracellular Enzyme Production and Enterotoxigenic Gene Profiles of Bacillus Cereus and Bacillus Thuringiensis Strains Isolated From Cheese in Turkey(Elsevier Ltd., 2009) Molva, Çelenk; Sudağıdan, Mert; Okuklu, BurcuThe aim of the present study was to investigate the biochemical characteristics, extracellular enzyme production and enterotoxigenic genes contents of 6 Bacillus cereus and 22 Bacillus thuringiensis strains, isolated from 100 cheese samples in Turkey. Crystal morphologies of B. thuringiensis strains were found either spherical (n = 12) or spherical and irregular-shaped (n = 10) by phase contrast microscopy. B. cereus and B. thuringiensis strains were found to produce extracellular enzymes, respectively: gelatinase (83% and 91%), DNase (83% and 77%), lecithinase (83% and 95%), protease on skim milk agar (100% and 100%), protease on milk agar (100% and 91%), protease on casein agar (83% and 77%), xylanase (100% and 45%), and cellulase (0% and 41%), and amylase (83% and 27%). All of the strains, except for Bt-D1, hydrolyzed Tween 20 (96%), but not Tween 80 or tributyrin. Pectinolytic activity was obtained to be the least frequent (4%). PCR analysis showed that all strains contained nheA, nheB, nheC and hblD genes. The hblA and hblC genes were present in 2 and 4 of B. thuringiensis strains, respectively. The bceT gene was detected in 1 B. cereus and 9 B. thuringiensis strains. The entFM gene was detected more frequently in B. thuringiensis (82%) than in B. cereus strains (50%). To our knowledge, this is the first report about the isolation and identification of enterotoxigenic B. cereus and B. thuringiensis strains from cheese samples in Turkey.Article Citation - WoS: 38Citation - Scopus: 49Antimicrobial Activity of Grape Seed Extract on Alicyclobacillus Acidoterrestris Dsm 3922 Vegetative Cells and Spores in Apple Juice(Academic Press Inc., 2015) Molva, Çelenk; Baysal, Ayşe HandanThe present study evaluated the antimicrobial activity of grape seed extract (GSE) against Alicyclobacillus acidoterrestris vegetative cells and spores in apple juice (pH 3.82, °Brix 11.3) during storage at 37°C. After 336h, reductions in the cell numbers were 3.14, 3.55, 3.8, 4.1, and 4.63 logCFU/mL in the apple juice with 0.23, 0.45, 0.9, 1.8, and 3.6% of GSE, respectively. The Weibull was found to be the best fitted model for cell inactivation kinetics (R2>0.988). Moreover, the spores produced on different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) were treated with GSE (0-1.9%, v/v). While control spores in apple juice without GSE increased by 2.2-2.6logCFU/mL within the first 48h, 0.9% and 1.8% of GSE inhibited the growth from all spore suspensions. Finally, scanning electron microscopy (SEM) indicated that the main target of the GSE may be the membrane of A. acidoterrestris cells leading to leakage of cellular constituents and may prevent the development of spores into vegetative cells. This study highlights the potential use of the by-products of the fruit juice/beverage industry as natural antimicrobials to inhibit the growth of A. acidoterrestris. © 2014 Elsevier Ltd.Article Citation - WoS: 29Citation - Scopus: 31Evaluation of Bioactivity of Pomegranate Fruit Extract Against Alicyclobacillus Acidoterrestris Dsm 3922 Vegetative Cells and Spores in Apple Juice(Academic Press Inc., 2015) Molva, Çelenk; Baysal, Ayşe HandanThis research evaluated the antimicrobial activity of commercial pomegranate extract (POMELLA®, PE) against Alicyclobacillus acidoterrestris vegetative cells and spores (approximately 105 log CFU/mL) in apple juice (pH 3.82, °Brix 11.3) during storage at 37°C. After 240h, the cell counts were reduced from the initial log count (CFU/mL) by 2.84, 3.26, 3.32, 3.46 and 3.56 in the apple juice with PE at the concentrations of 2.5, 5, 10, 20 and 40μg/mL, respectively. On the other hand, counts of the control reached 7.36 log CFU/mL after 24h. The Weibull model satisfactorily described the survival curves of cell inactivation kinetics (R2 > 0.983). While the growth of all spores obtained from different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) was inhibited in the apple juice with PE (2.5-40μg/mL), the control spores increased by 1.9-2.2 log CFU/mL after 336h. Based on the scanning electron microscopy (SEM) imaging, vegetative cells indicated substantial damage and spore germination was inhibited in the apple juice with PE. The results showed that PE can have possible uses as a natural antimicrobial to control the growth of A.acidoterrestris vegetative cells and spore germination in the apple juice. © 2015 Elsevier Ltd.