As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves.

This research examined acetic acid bacteria (AAB) isolated from Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) as next-generation probiotics. Eighty-six AAB were isolated from the samples and investigated in terms of biosafety, viability in vitro gastrointestinal conditions, technological and bioactive properties, and also in vitro adhesion abilities. Seventy-six isolates demonstrating γ-hemolysis exhibited resistance to erythromycin and ampicillin.

In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef.

Present study is focused on exploring in vitro antimicrobial activity of ginseng extract (GE) against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and their biofilm forming ability, then determining its antimicrobial efficiency during the storage (4 and 10 °C) of cooked ground beef contaminated with these pathogens. Results revealed that the minimum inhibitory concentration (MIC) for S. aureus, S.

Antimicrobial effect of dried koruk ( L.) pomace against food-borne pathogens inoculated in kofte.

This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with O157:H7, , and Typhimurium at high and low levels.

Effects of utilization on physochemical and microbiological properties of Turkish dry fermented sausage.

Unlabelled: The study aimed to determine the minimum inhibitory concentration of extracts obtained by different extraction methods on eight strains from five different pathogens (, , spp., and ) in the first phase and utilize extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties.

Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.

The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (physical, chemical, microbiological and sensory properties) of beef during marination process at 4 °C for 24 h. In the first part of the study, meat samples separately inoculated with Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 (≅6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L.

Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials.

In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933-1162 mg GAE/L and 66.64-470.

Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives.

Isolation, identification and technological properties of halophilic lactic acid bacteria (HLAB) from olive samples which were collected from different places in Turkey were examined in the present work. According to the genetic analysis of the isolates, it was determined that 42 (%57.53) 20 (%27.

In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation.

Twenty-three probiotic Lactobacillus plantarum strains were screened in-vitro to determine their ability to produce conjugated linoleic acid (CLA). L. plantarum AA1-2 and L.

Ultrasound in the meat industry: general applications and decontamination efficiency.

This review summarizes the findings of research focused on ultrasound as a "green", nonchemical technology in the meat industry to improve meat quality and safety. An overview of the importance of the decontamination in meat processing and microbial inactivation using ultrasound combined with some other applications is provided along with results of high power ultrasound studies which have been applied and adapted in the meat industry. The research results revealed that ultrasound by itself or in combination with other processing and/or preservation methods has a potential for improving the general quality, marination and tenderness of meat, preventing microbial growth and recontamination in meat and meat products as well as for the determination of defects in carcasses and cleaning process equipment.

Effect of probiotics on aspirin-induced gastric mucosal lesions.

Background/aims: We aimed to investigate the role of a probiotic mixture, including 13 different bacteria, in the prevention of aspirin-induced gastric mucosal injury.

Methods: Forty rats were allocated into 4 groups: normal control, aspirin, probiotic control, and probiotic plus aspirin. Normal control and aspirin groups received 0.

Preventive effect of probiotics and α-tocopherol on ethanol-induced gastric mucosal injury in rats.

The protective effect of a probiotic mixture of 13 different bacteria and α-tocopherol on 98% ethanol-induced gastric mucosal injury was evaluated. Levels of gastric mucosal pro- and anti-inflammatory cytokines, malondialdehyde, and secretory immunglobulin A were measured. Rats were allocated into four groups: control, ethanol, probiotic, and α-tocopherol.

Identification of lactic acid bacteria isolated from the fecal samples of healthy humans and patients with dyspepsia, and determination of their ph, bile, and antibiotic tolerance properties.

The research of novel probiotic strains is important in order to satisfy the increasing request of the market and to obtain functional products in which the probiotic cultures are more active and have better probiotic characteristics than those already on the market. In this study, the probiotic potential of Lactobacillus and Enterococcus strains isolated from human feces was investigated. One hundred seven strains of lactic acid bacteria were isolated from the fecal samples of 19 adult volunteers with stomach problems and the fecal samples of 12 healthy adult volunteers.