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    Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils
    (Inst Grasa Sus Derivados, 2005) Arici, M; Sagdic, O; Gecgel, U
    A 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.
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    Production and some properties of yoghurt ice cream in Turkey
    (A V A Agrarverlag, 2005) Özdemir, C; Demirci, M; Özdemir, S; Sagdic, O
    Yoghurt ice cream samples were prepared as plain yoghurt and with orange and chocolate, and stored for 30 days. The samples were analysed for some physicochemical, microbiological ad organoleptic characteristics on day 0, 15 and 30. The mean values of total aerobic mesophilic bacteria JAMB), psychrotrophs and lactic acid bacteria (LAB) were determined as 6.60, 2.39 and 4.83 log cfu/g, respectively. The mean values of acidity (SH degrees) and pH value were 45.77 and 4.40, respectively. The mean values of viscosity (Pa.s) at 20 and 50 rpm were 3,239 and 1,994 cp, respectively. The effects of the yoghurt ice cream types and storage time on psychrotrophs, LAB, acidity, pH and viscosity were significant (p<0.01). Organoleptic analyses revealed that the most preferred product was the yoghurt ice cream with chocolate.
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    Selection of starters for a traditional Turkish yayik butter made from yoghurt
    (Academic Press Ltd- Elsevier Science Ltd, 2002) Sagdic, O; Arici, M; Simsek, O
    Butter 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.
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    Some characteristics of Lactobacillus isolates from infant faeces
    (Academic Press Ltd Elsevier Science Ltd, 2004) Arici, M; Bilgin, B; Sagdic, O; Ozdemir, C
    In 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.