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Öğe Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against. Salmonella typhimurium on salad vegetables(Elsevier Sci Ltd, 2007) Karapinar, Mehmet; Sengun, Ilkin YucelTo evaluate the antimicrobial activity of koruk (unripe grape-Vitis vinifera) juice, cucumber and parsley samples were inoculated with two Salmonella typhimurium strains namely S. (typhimurium NRRL-B-4420 and S. typhimurium CCM 583 at the level of approximately 106 cfu/ml. The samples were treated with koruk juices produced by different methods (by using mortar and electrical blender) for 0, 15, 30 and 60 min. Salmonella cells were counted by using direct surface plating (on Tryptone Soya Agar, Bismuth Sulphite Agar or Xylose Desoxylate Agar with 50ppm, nalidixic acid;, TSAN, BSAN or XLDN) and overlay plating (on TSAN/BSAN) methods. Counts on TSAN/BSAN or TSAN, BSAN and XLDAN were not significantly different (P > 0.05). So, further experiments were done with direct surface plating on TSAN and BSAN. Overall statistical analysis indicated that, the antimicrobial effect of koruk juice was found to be dependent on the culture strains and products used (P < 0.05). Koruk juice exerted an immediate antimicrobial effect contact with the test microorganisms causing 1-1.5 log cfu/g reductions in initial populations. However, cell reductions in samples exposed to koruk juice for 15, 30 and 60 min varied between 2 and 3.5 logcfu/g depending on the microorganism and test sample used. There was no significant difference in cell reduction in samples exposed to koruk juices for 15, 30 and 60 min (P > 0.05) whereas reduction obtained at 0 time differed significantly (P < 0.05). On the other hand, no significant differences were found between the antimicrobial effects of koruk juices prepared by different methods. Results of the study showed that koruk juice used as flavouring and acidifying agent in Turkish kitchens, may be considered to be an alternative potential antimicrobial agent at household level for salad vegetables. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Efficacy of myrtle oil against Salmonella Typhimurium on fresh produce(Elsevier Science Bv, 2009) Gunduz, Gulten Tiryaki; Gonul, Sahika Aktug; Karapinar, MehmetThe antimicrobial activity of myrtle leaves (Myrtus communis) oil was tested against the nalidixic acid against resistant strain of Salmonella Typhimurium ATCC 13311. An inoculum (100 mu l, ca.10(8) cfu/ml) was deposited on the skin of whole tomatoes and 10 g of shredded iceberg lettuce, dried for 2 h at 22 degrees C and held for 22 h at 4 degrees C before treatments. Inoculated iceberg lettuce (3.51-3.99 log cfu/g) and tomatoes (3.47-4.86 log cfu/tomato) were treated with three different washing procedures for 5, 10,15 and 20 min; washing with sterile distilled water (control), washing with three different concentrations of myrtle leaves oil and the last treatment was a combination of washing with myrtle leaves oil and then rinsing in sterile distilled water for 1 min. Washing with myrtle leaves oil with or without rinsing procedures caused significant reduction in S. Typhimurium population compared with the control after treatment for four different times (p<0.05). There is no significant difference between washing times in reduction of S. Typhimurium (p>0.05). The maximum logarithmic reductions of 1.66 cfu/g-1.89 cfu/tomato were respectively obtained on iceberg lettuce and tomatoes treated with 1000 ppm myrtle leaves oil without any rinsing treatment. The results suggest that the use of myrtle leaves oil is an innovative and useful tool as an alternative to the use of chlorine or other synthetic disinfectants in fruits and vegetables, especially for organic products. (C) 2009 Elsevier B.V. All rights reserved.Öğe Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce(Elsevier Sci Ltd, 2010) Gunduz, Guelten Tiryaki; Gonul, Sahika Aktug; Karapinar, MehmetThis study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three different concentrations (25, 40 and 75 ppm) and four different treatment times (5, 10, 15 and 20 min) on survival of S. typhimurium inoculated to fresh cut iceberg lettuce were determined at 20 degrees C and compared with a 50 ppm chlorine wash at the same conditions. The spot and dip inoculation methods for applying inoculum to iceberg and romaine type lettuce were evaluated and the effects of selective and nonselective media on the recovery of S. typhimurium were also examined. Populations of S. typhimurium recovered from spot and dip inoculated lettuce were not significantly different (p > 0.05). No significant differences were found between two different media, and two different lettuce types (p > 0.05). Reductions of S. typhimurium by washing with oregano did not exceed 1.92 logarithmic units regardless of the washing times and concentrations. The effectiveness of washing lettuce with 75 ppm oregano oil on inactivation of S. typhimurium was comparable with that affected by 50 ppm chlorine. The results suggested that oregano oil might be a suitable decontamination alternative to chlorine for lettuce. (C) 2009 Elsevier Ltd. All rights reserved.Öğe Efficacy of sumac and oregano in the inactivation of Salmonella Typhimurium on tomatoes(Elsevier Science Bv, 2010) Gunduz, Guelten Tiryaki; Gonul, Sahika Aktug; Karapinar, MehmetThe antimicrobial efficacy of sumac (Rhus coriaria L) water extracts (1%, 3% and 4%) and oregano (Oreganum onites) oil suspensions (25 ppm, 75 ppm and 100 ppm) was tested against the nalidixic acid resistant strain of Salmonella Typhimurium ATCC 13311 inoculated to tomatoes. The inoculated tomatoes (2.71-4.35 log cfu/tomato) were subjected to treatment for 5, 10, 15 and 20 min by washing with sterile distilled water (control), sumac extracts or oregano oil suspensions with or without rinsing in sterile distilled water. Treatment of tomatoes with sumac and oregano caused significant reductions in S. Typhimurium population compared to the control (P<0.05). However, there was no significant difference between washing times in the reduction of S. Typhimurium (P>0.05). The maximum logarithmic reductions of S. Typhimurium were obtained at levels 01 2.38 and 2.78 logarithmic units on tomatoes treated with 4% sumac extract and 100 ppm oregano, respectively. No statistical difference was obtained in the number of S. Typhimurium recovered in different concentrations of treatment solutions in four different treatment times (P>0.05). The results suggest that the use of sumac water extract or oregano oil suspensions can be used to enhance microbial safety of tomatoes without loss in quality attributes. (C) 2010 Elsevier B.V. All rights reserved.Öğe Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food(Elsevier Science Bv, 2009) Sengun, Ilkin Yucel; Nielsen, Dennis S.; Karapinar, Mehmet; Jakobsen, MogensTarhana 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. In order to explore the relationship between raw material and the microbiology of Tarhana, yogurt and wheat flour were also analyzed. A total of 226 Gram-positive and catalase-negative isolates were obtained from MRS, M17 and SBM (Slanetz and Bartley Medium). The isolates were grouped and identified using a combination of pheno- and genotypic methods including rep-PCR fingerprinting [(GTG)(5) primer], multiplex PCR, 16S rRNA gene sequencing and carbohydrate assimilation profiling. Pediococcus acidilactici were found to constitute 27% of the isolates, 19% were identified as Streptococcus thermophilus, 19% as Lactobacillus fermentum, 12% as Enterococcus faecium, 7% as Pediococcus pentosaceus, 5% as Leuconostoc pseudomesenteroides, 4% as Weissella cibaria, 2% as Lactobacillus plantarum, 2% as Lactobacillus delbrueckii spp. bulgaricus, 2% as Leuconostoc citreum, 1% as Lactobacillus paraplantarum and 0.5% as Lactobacillus casei. The different production sites investigated all had individual LAB profiles, but with P. acidilactici and S. thermophilus being isolated from the majority of samples. The main source of A acidilactici and S. thermophilus was found to be the yogurt. (c) 2009 Elsevier B.V. All rights reserved.Öğe Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food(Elsevier Science Bv, 2009) Sengun, Ilkin Yucel; Nielsen, Dennis S.; Karapinar, Mehmet; Jakobsen, MogensTarhana 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. In order to explore the relationship between raw material and the microbiology of Tarhana, yogurt and wheat flour were also analyzed. A total of 226 Gram-positive and catalase-negative isolates were obtained from MRS, M17 and SBM (Slanetz and Bartley Medium). The isolates were grouped and identified using a combination of pheno- and genotypic methods including rep-PCR fingerprinting [(GTG)(5) primer], multiplex PCR, 16S rRNA gene sequencing and carbohydrate assimilation profiling. Pediococcus acidilactici were found to constitute 27% of the isolates, 19% were identified as Streptococcus thermophilus, 19% as Lactobacillus fermentum, 12% as Enterococcus faecium, 7% as Pediococcus pentosaceus, 5% as Leuconostoc pseudomesenteroides, 4% as Weissella cibaria, 2% as Lactobacillus plantarum, 2% as Lactobacillus delbrueckii spp. bulgaricus, 2% as Leuconostoc citreum, 1% as Lactobacillus paraplantarum and 0.5% as Lactobacillus casei. The different production sites investigated all had individual LAB profiles, but with P. acidilactici and S. thermophilus being isolated from the majority of samples. The main source of A acidilactici and S. thermophilus was found to be the yogurt. (c) 2009 Elsevier B.V. All rights reserved.Öğe Inactivation of Listeria monocytogenes in Black Mulberry (Morus nigra) Juice(Wiley, 2017) Karabiyikli, Seniz; Degirmenci, Huseyin; Karapinar, MehmetFresh black mulberry juice is well known as a good source of antioxidant. In this study, survival and growth of Listeria monocytogenes in black mulberry juice were determined. The influences of the incubation temperature, time, pH value, and acid adaptation response of the test microorganism on the antilisterial effects of the different dilutions of juice samples were investigated. The survival and growth of L. monocytogenes were periodically determined by enumeration over 7 days. No viable cells were detected after 2 days incubation at 37C in all un-neutralized juice samples. However, it took 7 days for neutralized samples. Acid adaptation increased the survival of L. monocytogenes in un-neutralized mulberry juices. It was detected that the black mulberry juice has antimicrobial components which correlated with the concentration used. In conclusion, the black mulberry juice has antilisterial effect, but storage conditions should be considered for safety production of fresh black mulberry juice. Practical ApplicationsNowadays, nonthermally processed, raw, and/or natural foods gain popularity because of their rich nutritive effects and positive contributions to health. However, the numbers of the cases of foodborne diseases related with consuming fresh fruit juice are increasing. Refrigeration is the most preferred method for the safety of nonprocessed, fresh fruit juice. However, Listeria monocytogenes which is one of the most important pathogens in fresh juices could survive and even grow during refrigeration and causes listeriosis. Detection of growing and survival pattern of L. monocytogenes in black mulberry juice during different storage conditions is important for food industry to produce and offer safe products. The results of the study are also important to predict the microbiological safety of the similar acidic fruit juices.Öğe Inhibitory effect of sour orange (Citrus aurantium) juice on Salmonella Typhimurium and Listeria monocytogenes(Elsevier Science Bv, 2014) Karabiyikli, Seniz; Degirmenci, Huseyin; Karapinar, MehmetThe sour orange (Citrus aurantium) juice is commonly used as flavoring and acidifying agent for vegetable salads and appetizers in Turkey. It was aimed to determine the survival and growth pattern of Salmonella Typhimurium and Listeria monocytogenes in sour orange juice. Different concentrations of neutralized and un-neutralized juice samples were inoculated with each of the test microorganisms (similar to 6 log CFU/mL) separately and then incubated at 4 degrees C and 37 degrees C for seven days. It was detected both of the test microorganisms could survive and even grow in neutralized juice samples at 37 degrees C for two days. However, none of them could survive at the end of seventh day of incubation at 37 degrees C. Low incubation temperature (+4 degrees C) increased the survival of the tested microorganisms. Also, it was detected that L monocytogenes were less resistant to the variable conditions than S. Typhimurium. It was concluded that the antimicrobial effect of sour orange juice mainly depends on the low pH value of the product. However, incubation time and temperature are also effective on the survival of the tested pathogens. (C) 2013 Elsevier Ltd. All rights reserved.Öğe Microbiological quality of Tarhana, Turkish cereal based fermented food(Wiley-Blackwell, 2012) Sengun, Ilkin Yucel; Karapinar, MehmetObjectives Tarhana is a traditional fermented product produced from a mixture of yogurt and wheat flour in Turkey. The aim of the present study was to investigate the microbiological quality of tarhana and its raw material. Methods Samples were collected from eight different regions of Turkey during fermentation period and after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli and Bacillus cereus analysis were applied for detecting the microbiological quality of tarhana samples. Results E. coli and S. aureus were not isolated from all the production steps used. Some of the tarhana samples were found containing coliform, Salmonella, C. perfringens and B. cereus at the beginning of the fermentation process; however, they were not isolated from other stages, except one dried tarhana sample, which were containing C. perfringens in low levels. It is found that yogurt and wheat flour samples met the microbiological criteria given for these products. Changes of pH and acidic values during tarhana fermentations were also detected in the study. Conclusion The results indicated that microbiological and chemical properties of tarhana change depending on the raw materials, fermentation time and techniques used in its production.Öğe The survival of E. coli O157:H7, S. Typhimurium and L. monocytogenes in black carrot (Daucus carota) juice(Elsevier Science Bv, 2012) Degirmenci, Huseyin; Karapinar, Mehmet; Karabiyikli, SenizIn this study the survival and growth patterns of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in various concentrations of black carrot juice were investigated during incubation period at 4 degrees C and 37 degrees C for 7 days. Several parameters, such as juice concentration (%), pH, incubation temperature (degrees C) and time (days) were found effective on the survival of pathogens tested. Although L monocytogenes has been found to be the less resistant microorganism to the variable conditions, there were only ca. 1 and 2 log reductions in the number of the cells in the juice samples incubated at 4 degrees C for 2 and 7 days, respectively. Incubating at low temperature (4 degrees C) enhanced the survival of test microorganisms. (C) 2011 Elsevier B.V. All rights reserved.
