Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period.

In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. The obtained LAB within the species Lactococcus (Lc.) lactis, Latilactobacillus (Lt.

Determination of Multimycotoxin in Cereal-Based Products Sold in Open-Air Markets.

In this study, a total of 140 cereal-based foods sold in temporary open-air markets were analyzed by LC-MS/MS for aflatoxin B, B, G, G, ochratoxin (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B, fumonisin B, citrinin (CIT), HT-2, and T-2 toxins. Breakfast cereals (n:27), cornmeal (n:41), extruded maize (n:32), and oatmeal (n:40) purchased from these alternative shopping areas created to meet the food needs of low-income people in the suburbs formed the sample set of the study. These foods, which are sold in areas that are out of legal control and greatly affected by external environmental conditions, are more open to health risks.

Temporal changes of land use in Asi river delta (Hatay, Southern Turkey).

Increasing non-ecological land use necessitates more efficient using and utilization of land by man. Therefore, in recent years studies on sustainable land use have gained momentum. In this study, temporal change in land use, mainly between years 1940 and 2010, in Asi river delta on Southern Turkey was covered.