Publications by authors named "Nurten Yılmaz"

Allium tuncelianum (TG), an endemic garlic species from Tunceli, Turkey, was investigated using a multidisciplinary approach combining experimental and computational methods. Density Functional Theory (DFT) calculations with B3LYP/def2-SVP/def2-TZVP basis sets were employed to analyze electronic properties, reactivity, and stability under gas and ethanol conditions. Headspace/GC-MS identified 10 major components, with diallyl disulfide (48.

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Article Synopsis
  • Lactic acid bacteria (LAB) can produce biogenic amines (BAs) from amino acids, which is crucial for food safety, particularly in ready-to-eat fish products like smoked anchovies and mackerel.
  • The study evaluated various LAB isolates for their ability to generate different BAs and ammonia in a specific broth, noting that certain isolates had notably high ammonia levels while others had low histamine production.
  • One isolate, NZLeu 009, significantly exceeded the others with a high histamine concentration of 83.23 ppm, highlighting the varying metabolic capabilities of LAB and their implications for food safety and quality.
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Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained from beneficial microorganisms. In this work, postbiotics from four lactic acid bacteria (LAB) including Leuconostoc mesenteroides subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp.

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term.

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