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Öğe Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils(Inst Grasa Sus Derivados, 2005) Arici, M; Sagdic, O; Gecgel, UA series of five different oils from Turkish black cumin (Nigella sativa) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5%, 1.0% and 2.0% concentrations using the agar diffusion method against twenty four pathogenic, spoilage and lactic acid bacteria (LAB). All tested oils showed antibacterial activity against all the bacteria used in the assay. The oils at 2.0% concentration were more effective than of the other concentrations. The most sensitive bacterium against all of the oil concentrations was Aeromonas hydrophila, while the most resistant was Yersinia enterocclitica. Generally, lactic acid bacteria had more resistance than pathogenic and spoilage bacteria against black cumin oils. Consequently, black cumin oil may be used as an antimicrobial agent in food products to prevent spoilage.Öğe Boza: A lactic acid fermented cereal beverage as a traditional Turkish food(Marcel Dekker Inc, 2002) Arici, M; Daglioglu, OConsumption of lactic acid fermented foods is common in many mid-Asian, Middle East, and African countries. These products have many advantages such a; destroying undesirable factors in the raw products, reducing the volume of the material, and providing a safer product. Besides improving organoleptic quality by fermentation, they are also superior in digestibility and nutritive value compared to their unfermented counterparts. Boza is a traditional Turkish beverage made by yeast and lactic acid bacteria, fermentation of millet, cooked maize, wheat, or rice semolina/flour. The name, boza, in Turkish comes from the Persian word, buze, meaning millet. However, the Turks who lived in Middle Asia called this beverage bassoi. There are also similar beverages produced in East European countries (braga or brascha), the Balkans (busa), and Egypt (bouza). In the past, boza has been produced and consumed with slight differences in the recipe in the Turkish countries. Boza is made of various kinds of cereals (usually millet, maize, and wheat), but boza of the best quality and taste is made of millet flour. In the Balkans, such as Bulgaria, cocoa is also included in the boza recipe. Boza produced in Egypt has high alcohol content (up to 7% by volume) and is consumed as beer. Because of its lactic acid, fat, protein, carbohydrate, and fiber contents, it is a valuable fermented food that contributes to human nutrition.Öğe Changes of microbiological quality in meatballs after heat treatment(Springer, 2005) Yilmaz, I; Arici, M; Gümüs, TThe effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2x10(4) supercript stop cfu/ml were investigated. The meatballs were stored at 4 degrees C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2-3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.Öğe Determination of FA composition and total trans FA of Turkish margarines by capillary GLC(Amer Oil Chemists Soc A O C S Press, 2002) Arici, M; Tasan, M; Gecgel, U; Ozsoy, SIn this research, FA composition and total trans FA contents of 16 different brands of margarine (8 hard-type and 8 soft-type) sold in Turkey were determined by capillary GLC method. According to the results, the contents of saturated FA, monounsaturated FA, and PUFA were within the ranges of 23.9-32.3, 44.0-61.9, and 14.2-24.1%, respectively, in hard-type margarines, and 27.0-39.9, 21.0-40.9, and 32.0-53.79%, respectively, in soft-type margarines. Hard-type margarines contained total trans FA concentrations of 20.1-34.3%, whereas softtype margarines contained less than 8.9% total trans FA. C-18:1 trans acid content was within the range of 18.5-29.8% in hard type margarines, and it was significantly higher than the range in soft margarines (0.7-8.1%). C-18:1 trans acid was the in all. or trans FA in all margarines, and C-18:3 trans acid concentrations were less than 0.2%.Öğe Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157: H7 and Staphylococcus aureus(Springer-Verlag, 2002) Daglioglu, O; Arici, M; Konyali, M; Gumus, TAs a traditional fermented product tarhana is the dry form of yoghurt-cereal mixture and form an important part of diets of many people in Turkey. Organic acid production during the fermentation and lowering the moisture content below 10% by drying have bacteriostatic effect on pathogenic microorganisms and increase product shelf life. In this research tarhana doughs were inoculated with pathogenic microorganisms Escherichia coli O157:H7, Staphylococcus aureus and E. coli O157:H7+S. aureus, separately. Tarhana samples were fermented at 35 +/- 2 degreesC for seven days, and dried using either a conventional hot air oven or a microwave oven. Counts of E. coli O157:H7, S. aureus, total mesophile aerobic bacteria, yeast-mould and lactic acid bacteria, as well as moisture and pH values were determined during fermentation and after drying. E. coli O157:H7 survived until the third day of fermentation in the inoculated samples; however it was not present after the fifth day. Counts of S. aureus decreased markedly after the first day of fermentation and were 10(2) cfu/g at the end of fermentation. Microwave drying completely destroyed the pathogen S. aureus, and was more efficient than the conventional method in reducing microbial population and moisture content of the samples.Öğe The fate of ochratoxin A during the Pekmez production from mouldy grapes(Elsevier Sci Ltd, 2004) Arici, M; Gümüs, T; Kara, FThe grape juices produced from mouldy grapes that are contaminated naturally with OA between 2.1 and 9.8 mug/l were used in pekmez production. In the processing steps of pekmez, changes in OA amount were examined. The amounts of OA in pekmez samples were found to be 5-6 times higher than OA amount of grape juice. The dry matter (%), total sugar (%) and pH values were 18.93, 17.82 and 3.36 at the beginning of the experiment while they were 71.42, 67.35 and 3.91 at the end of the experiment, respectively. (C) 2003 Elsevier Ltd. All rights reserved.Öğe Hardaliye: fermented grape juice as a traditional Turkish beverage(Academic Press Ltd, 2001) Arici, M; Coskun, FTwenty-six aged hardaliye samples, collected from different spots of the Kirklareli province of Turkey and hardaliye produced in laboratory conditions using the traditional method were investigated in this study. The pH ranged from 3.21 to 3.97 Red colour (Hunter Lab a(L) value) of samples ranged from 1.33 to 9.66. The total bacterial count ranged from 3.5 x 10(2) to 8 x 10(5) cfu ml(-1) The lactic acid bacteria counts of the samples were found to be between 1.0 x 10(2) and 4.0 x 10(4) cfu ml(-1). Yeasts and moulds, which were found in 21 samples out of 26 ranged from 1.0 x 10(2) to 8.1 x 10 cfu ml(-1).Coliforms and Escherichia coli were found in none of the samples. The changes of some microbiological and chemical properties of hardaliye during fermentation were investigated The pH of hardaliye dropped from 3.86 to 3.39. The ethanol content of the end product was determined as 595.50 mg dl(-1) During the fermentation process, the total bacteria count, lactic acid bacteria count and yeast count changed from 2.1 x 10(5), 6.0 x 10(4) and 1.2 x 10(5) cfu ml(-1) to 1.3 x 10(2),1.2 x 10(3) and 1.1 x 10(3) cfu ml(-1) respectively. Lactobacilli isolated from hardaliye samples were characterized by API 50 CH and other phenotypic criteria. A succession of Lactobacillus species, dominated by L. paracasei subsp. paracasei and L. casei subsp. pseudoplantarum were found during the fermentation process. (C) 2001 Academic Press.Öğe Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey(Elsevier Sci Ltd, 2004) Öksüz, Ö; Arici, M; Kurultay, S; Gümüs, TIn different countries numerous people have suffered from many infections caused by Escherichia coli O157:H7 within the last 20 years. This bacterium has been found in healthy bovine faeces. Therefore milk and milk products produced from such animals' milk may cause an infection risk if the milk has not been adequate pasteurised. In this research, 100 raw milk samples from different bovines and 50 white pickled cheeses manufactured from raw milk were examined for the presence of E. coli O157. Furthermore some physical and chemical properties were investigated. According to the analysis results, E. coli O157 was determined in 1% of the total raw milk samples and in 4% of the cheese samples. pH values were found to be higher than 4.50 in 80% of the total cheese samples. The main reason was that no lactic starters were used in this kind of cheese manufacturing process. Due to the low acidity of the cheese samples, E. coli O157 counts may increase and its survival time may be longer than in cheeses made using starter cultures. Thus, white pickled cheeses manufactured from unpasteurised milk have a potential infection risk as a result of E. coli O157 existence. (C) 2003 Elsevier Ltd. All rights reserved.Öğe An investigation on Listeria spp. contamination in white cheese made from sheep's milk in Tekirdag, Turkey.(Volkswirtschaftlicher Verlag, 1999) Arici, M; Demirci, M; Gündüz, HHFifty white cheese samples made from sheep's milk in small family plants in Tekirdag, Turkey, were analysed with respect to the presence of Listeria. The isolates were identified according to the general and biochemical properties of Listeria strains. Some properties of the cheese samples are as follows: pH 4.20-5.15, moisture 45.80-63.90% and salt (NaCl) 2.20-4.15%. Listeria was found in 8 (16%) samples. It was stated that 2 (4%) of these strains were Listeria monocytogenes and 6 (12%) were L. innocua.Öğe Microbiological and chemical properties of a drink called Salgam(Umschau Verlag, 2004) Arici, MMicrobiological and chemical properties of a drink called Salgam Salgam, a drink of red carrots and turnips, is produced by yeast fermentation and spontananeous lactic acid fermentation and is widely consumed in southern Turkey. Analytical results of 25 Salgam samples are as follows: pH 3.16-3.60, total acidity (%) 0.106-0.718, total lactic acid content 0.578 and 3.632 g/L, total bacterial counts 8.0x10(5)-6.1x10(7) cfu/ml, yeast counts 1.1x10(4)-3.1x10(7) cfu/ml, and lactic acid bacteria counts 1.0x10(4)-4.7x10(7) cfu/ml. The isolated lactic acid bacteria have been found to be members of the genus Lactobacillus, and Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei to be the dominant species.Öğe Microbiological studies and mycotoxin analysis of a fermented cereal product (Tarhana)(Umschau Verlag, 2000) Arici, MTarhana, a fermented and dried yoghurt-cereal mixture, is an important component of the daily diet in Turkey. A total of 31 commercial Tarhana samples were analyzed microbiologically and for mycotoxins. The pH which was determined as well ranged from 3.8 to 4.9. Total counts of aerobic-mesophilic bacteria were 1.5 x 10(2)-7.1x 10(6) cfu/g. Coliforms, Escherichia coli and Staphyococcus aureus have not been found in any sample. Eleven out of 31 samples contained lactic acid bacteria at concentrations between 18 and 4.1x 10(4) cfu/g. Four Tarhana samples (12.9%) contained aflatoxin B-1.Öğe Mycoflora of hazelnut (Corylus avellana L.) and aflatoxin content in hazelnut kernels artificially infected with Aspergillus parasiticus(Wiley-V C H Verlag Gmbh, 2002) Simsek, O; Arici, M; Demir, CIn this research, 30 hazelnut samples were used to determine their internal mould populations and their aflatoxin contents. The results showed that Aspergillus was the most common genus in the experimental samples (96.6% of all samples). Thirty-one % of isolates were classified as Aspergillus flavus and none of the samples contained aflatoxins. In the second part of the experiment, the kernels were inoculated with conidia of Aspergillus parasiticus and incubated at three different humidified conditions and two different temperatures for 45 days. Aflatoxin contents of the samples kept in 98% relative humidity and at 28degreesC were higher (904.6 mug/kg) than that of the other samples. On the other hand, no aflatoxin was detected in the control samples that were not inoculated but kept at the same conditions.Öğe Occurrence of fumonisin in processed and low processed corn-based products in Turkey(Akademiai Kiado, 2004) Arici, M; Daglioglu, O; Gumus, T; Daglioglu, FA total of 92 corn-based food products consisting of 53 low-processed and 39 processed samples were collected at random from retail markets and bazaars in various provinces of Turkey and analysed for total fumonisin levels. Twenty-one (40%) low-processed and nine (23%) processed samples were found to contain fumonisin. Total fumonisin contamination in the low-processed products ranged from 0.8 to 273 mg kg(-1), and in the processed products from 0.3 to 76.8 mg kg(-). Considering all 92 samples, the highest frequency of detection and the highest concentrations (in flour samples up to 273 mg kg(-1)) were detected in low-processed products. These results indicated the natural contamination of corn-based low-processed and processed food products for human consumption in Turkey by fumonisins.Öğe Selection of starters for a traditional Turkish yayik butter made from yoghurt(Academic Press Ltd- Elsevier Science Ltd, 2002) Sagdic, O; Arici, M; Simsek, OButter is produced from two different materials in Turkey, cream and yoghurt. The butter produced from fresh yoghurt or 'tulum yoghurt' (a strained yoghurt produced from cow, goat or sheep milk) is called 'yayik butter' and has been traditionally produced in Turkey for centuries. In this research, we attempted to isolate and identify the natural lactic acid bacteria (LAB) of yayik butter and to select the best LAB combination for butter production. Twenty samples of yayik butter were collected from Afyon-Antalya, Isparta and Konya regions in Turkey and determined to have a mean pH of 4.78 +/- 0.33, a mean titratable acidity (lactic acid) of 0.23 +/- 0.07% and a mean NaCl of 0.55 +/- 1.22%. The mean counts of LAB (log(10) cfu g(-1)) were 2.66 +/- 0.84 and 1.72 +/- 0.82 on MRS agar at 30 and 42degreesC, 2.44 +/- 0.93 and 1.78 +/- 0.24 on M17 agar at 30 and 42degreesC, and 1.64 +/- 1.196 on Sodium Azide Leuconostoc agar at 21degreesC, respectively Eighty-five different LAB isolates were obtained from 20 yayik butters and identified as Streptococcus salivarius ssp. thermophilus (21.2%), Streptococcus sp. (4.7%), Lactobacillus delbrueckii ssp. bulgaricus (20%), Lactobacillus casei ssp. casei(15.3%), Lactobacillus paracasei ssp. paracasei (2.3%), Enterococcus faecium (18.8%). Leuconostoc pseudomesenteroides (Leuconostoc mesenteroides ssp. dextranicum) (7.1%), Leuconostoc gelidum (Leuconostoc mesenteroides ssp. mesenteroides) (4.7%) and Weissella paramesenteroides (Leuconostoc paramesenteroides) (5.9%). Combinations of S. salivarius ssp. thermophilus S51 Lb. delbrueckii ssp. bulgaricus A42, Lb. casei ssp. casei K64, Lb. paracasei ssp. paracasei A27 and Leu. pseudomesenteroides E83 were used as starter bacteria for experimental butter production from cream. Six different groups of butters were produced using different combinations of these bacteria (B, C, D and E samples), commercial culture (F sample), and without culture (A sample). Sensory evaluations showed that the experimentally produced butter sample of group B was more acceptable than the other butters. In addition, the buttermilk of sample B had lowest fact content. LAB counts of experimental butters produced with combined cultures and commercial culture were similar (6.66 +/- 1.87-6.83 +/- 0.040 and 6.81 +/- 0.13 log(10) cfu g(-1) on MRS agar respectively). (C) 2002 Elsevier Science Ltd. All rights reserved.Öğe Some characteristics of Lactobacillus isolates from infant faeces(Academic Press Ltd Elsevier Science Ltd, 2004) Arici, M; Bilgin, B; Sagdic, O; Ozdemir, CIn this research, 21 strains of lactobacilli were isolated from newborn infant faeces. Lactobacillus rhamnosus (seven strains), L. paracasei ssp. paracasei (four strains), L. fermentum (four strains), L. buchneri (two strains), L. brevis (one strain), L. curvatus (one strain) and Lactobacillus sp. (two strains) isolated from infant faeces were analysed for acid production, antibiotics resistances, H2S productions and antimicrobial activities. Inhibition activity of bacteriocins and/or bacteriocin-like substances of the lactobacilli against some food contaminants and pathogenic bacteria (Escherichia coli, Staphylococcus aureus ATCC 28213, S. aureus ATCC 2392, Yersinia enterocolitica and Bacillus cereus) were determined by the agar diffusion method. (C) 2003 Elsevier Ltd. All rights reserved.Öğe A survey of barley, malt and beer contamination with ochratoxin A in Turkey(Inst Brewing, 2004) Gumus, T; Arici, M; Demirci, MThe presence of ochratoxin A (OTA) was investigated in barley, malt and beer samples using an ELISA method (RIDASCREEN). The lower detection limit of this OTA test was 0.08 mug/L for beer and 0.4 mug/kg for barley and malt. In 26 out of 29 barley samples the OTA content was between 0.53-12 mug/kg. OTA was between 0.5-6.6 mug/kg in 23 out of 24 malt samples. Only one malt sample had no detectable OTA using RIDASCREEN. The OTA content was between 0.1-8.10 mug/L in 42 out of 150 beer samples (28%) and in 108 beer samples OTA was not found at detectable levels (72%). Only one beer sample contained more than 5 mug/L OTA.
