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.

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.

Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat.

The aim of the study was to develop marination liquids (MLs) enriched with probiotics (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus or their combination) to improve the safety and sensory quality of meat during marination. The total acidity, total phenolic content, antioxidant and antimicrobial activities of MLs were in the range of 0.70-0.

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.

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.

The aim of this study was to determine the effects of marination liquids prepared with koruk juice and dried koruk pomace in terms of meat safety. In the study, marination liquids containing two different concentrations of koruk juice (25% and 50%) or dried koruk pomace (1% and 2%) were prepared separately with or without ingredients (1% salt and 0.1% thyme).

Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system.

Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models.

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.

Tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in Turkey. The aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (LAB) isolated during processing of Tarhana. Samples were collected from eight different regions of Turkey.

Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.).

Experiments were done with fresh lemon juice, vinegar and their mixture (1:1) to evaluate their efficacy in reducing the numbers of Salmonella typhimurium on fresh salad vegetables. Fresh whole rocket leaves and shredded spring onion samples were inoculated with S. typhimurium suspensions to provide initial populations of approximately 6 and 3 log cfu/g.

Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.).

Lemon juice, vinegar and the mixture of lemon juice and vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella typhimurium (approximately 6 and 3 log cfu/g) on carrots. Treatment of carrot samples with lemon juice vinegar alone for different exposure times (0, 15, 30 and 60 min) caused significant reductions ranging between 0.79-3.