Publications by authors named "Yonca Yuceer"

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum™ sensory analysis.

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Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover compounds that may have positive effects on health. Yeasts are fascinating microorganisms that play a key role in several traditional and innovative processes. Although Saccharomyces is the most important genus of yeasts, and they are major producers of biotechnological products worldwide, a variety of other yeast genera and species than Saccharomyces that are called 'non-Saccharomyces' or 'nonconventional' yeasts also have important potential for use in biotechnological applications.

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The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T.

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In this research, the antagonistic effects of and bacteria isolated from naturally fermented Turkish white cheeses, produced without starter culture, against , , , , and were evaluated. The presence of and genes was also detected in the isolates, which had antimicrobial activity. Total 71 strains of and 7 strains of were tested; 20 of and none of strains showed antimicrobial activity against the tested bacteria using agar spot method.

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Article Synopsis
  • The study explored how Rhizopus oryzae and Candida tropicalis convert olive mill waste into flavor compounds through microbial fermentation in different culture methods.
  • Results showed significant increases in microbial populations and varying levels of d-limonene production, with C. tropicalis outperforming R. oryzae in shake cultures but the opposite occurring in bioreactor settings.
  • Sensory analysis revealed different aromatic profiles, with R. oryzae producing a broader range of strong aromas compared to the more limited profiles from C. tropicalis.
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The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogels with beeswax had lower levels of solid fat content, melting point and firmness than sunflower wax counterparts.

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The yeast Kluyveromyces marxianus produces a range of volatile molecules with applications as fragrances or flavours. The purpose of this study was to establish how nutritional conditions influence the production of these metabolites. Four strains were grown on synthetic media, using a variety of carbon and nitrogen sources and volatile metabolites analysed using gas chromatography-mass spectrometry (GC-MS).

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