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Öğe As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves(Springer, 2024) Kilic, Gulden; Sengun, Ilkin YucelThis 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 gamma-hemolysis exhibited resistance to erythromycin and ampicillin. Besides, these isolates survived at low pH and in the presence of bile salts. However, the majority of AAB isolates showed tolerance to phenol, pepsin, and pancreatin. Also, twenty-one isolates showed protease enzyme activity, while eight isolates had amylase enzyme activity. Despite most of the isolates showed viability at 1.5% salt, only 19 isolates survived at 10% salt. Most AAB isolates exhibited inhibition zones ranging from 8 to 26 mm against test bacteria, their antioxidant activities were above 80%. Additionally, some isolates exhibited auto-aggregation ability ranging from 0.66 to 23.62% and co-aggregation ability ranging from 1.18 to 71.32%, while hydrophobicity ranged from 1.32 to 69.87% toward xylene. Finally, the indigenous 76 AAB isolates that had remarkable probiotic properties were characterized based on 16S rRNA gene sequencing, and the isolates belonged to Komagateibacter sp. (64.47%), Komagateibacter saccharivorans (15.79%), K. rhaeticus (11.84%), and Gluconobacter sp. (7.90%). As a result, the isolates identified as Gluconobacter sp. A21, Komagataeibacter sp. A139, Gluconobacter sp. A141, and Komagataeibacter sp. A146, which showed high viability under gastrointestinal conditions, safe and acceptable in terms of technological, bioactive, and adhesion properties and could be evaluated as next-generation probiotics.Öğe Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef(Elsevier, 2021) Sengun, Ilkin Yucel; Turp, Gulen Yildiz; Cicek, Seyma Nur; Avci, Tugce; Ozturk, Berna; Kilic, GuldenThe 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 degrees 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 (similar or equal to 6 log CFU/mL) were marinated in four different MLs and the count of S. Typhimurium, L. monocytogenes and E. coli O157:H7 on samples decreased in the range of 1.040-1.225, 1.420-1.913 and 1.232-1.435 log CFU/g, respectively. Marination with rosehip vinegar (MLR) was determined as the most effective treatment against all pathogens. in the second part of the study, proximate composition, color parameters, cooking yield, marinate absorption, pH, texture profile, aerobic plate count and sensory properties of marinated meat samples were determined. The moisture content of the samples marinated with grape vinegar (MLG) (73.50%) was found lower than of the samples marinated with other formulations (in the range of 75.95-76.65%) (P < 0.05). Marination by various MLs resulted in significant differences between the L*, a* and b* values of meat samples (P < 0.05). The hardness value of the samples was decreased by marination with MLR (P 0.05) and was determined as 25.70 N. There were no significant differences between the meat samples marinated with the four different MLs in terms of cooking yield, marinate absorption and pH (P 0.05). Aerobic plate count was reduced in the range of 0.589-0.950 log CFU/g for 24 h marination (P > 0.05). The highest sensory evaluation scores in terms of flavor were determined in meat samples marinated with MLG (P > 0.05). Therefore, different fruit vinegars used as MLs improved the safety and quality of meat at different levels.Öğe Chemical compositions, total phenolic contents, antimicrobial and antioxidant activities of the extract and essential oil ofThymbra spicataL. growing wild in Turkey(Springer, 2020) Sengun, Ilkin Yucel; Yucel, Ersin; Ozturk, Berna; Kilic, GuldenIn the study, chemical composition, total phenolic contents, antioxidant capacity and antimicrobial activities of the extract and essential oil ofThymbra spicataL. growing wild in Turkey were investigated. Chemical compositions ofT. spicataL. extract and essential oil were determined using the GC-MS method. the main components of the plant extract were carvacrol (88.75%) and acetic acid (11.25%) while the main components of the plant essential oil were carvacrol (56.03%),transcaryophyllene (10.41%),p-cymene (9.61%) and gamma-terpinene (6.87%). the total phenolic contents of extract and essential oil were 1350 and 3440 mu g GAE g(-1), respectively. Antioxidant activities of the samples were tested using DPPH and ABTS(+)radical scavenging activities. the antioxidant capacity of the extract and essential oil (50.51-98.28%) is highly correlated with their phenolic contents. the antimicrobial effects of this plant were tested by disc diffusion and broth dilution methods against seven bacteria. the highest inhibition zone values were observed againstStaphylococcus aureusas 15 +/- 7 mm and 50 +/- 10 mm, for extract and essential oil ofT. spicataL., respectively. According to broth dilution method,Bacillus subtilisandListeria monocytogeneswere found to be the most resistant bacteria to theT. spicataL. essential oil (0.625%). the oil sample showed high bactericidal effect against all test microorganisms (0.313-1.25%). Essential oil of the plant exhibited higher antimicrobial activity than the extract. As a result,T. spicataL. could be used in pharmaceutical and food industries as a natural antioxidant and in antimicrobial products.Öğe Effectiveness of Corduk (Echinophora tenuifolia subsp sibthorpiana) on safety and quality of kofte, a Turkish style meatball(Wiley, 2018) Sengun, Ilkin Yucel; Turp, Gulen Yildiz; Kilic, Gulden; Sucu, CisemIn this research, the effect of Echinophora tenuifolia subsp. sibthorpiana (Corduk) on the inactivation of Salmonella Typhimurium in kofte (Turkish style meatball) was evaluated; as well as the quality characteristics of kofte (proximate composition, oxidation level, color parameters, microbiological, and sensory properties), during storage period at 4 degrees C for 7 days. Using Corduk at concentrations of 0.5, 1, and 1.5% in kofte was reduced the number of Salmonella cells in the range of 0.35-1.0 log cfu/g. The lowest total mesophilic aerobic bacteria count was obtained from kofte containing 1.5% of Corduk, after 7 days of storage. Corduk improved the color properties of kofte; hence, at the end of the storage period, samples containing 1 and 1.5% of Corduk significantly had higher scores than the control samples. The results of this study indicate that using Corduk in kofte could give an opportunity to improve the safety of meat products while improving the sensory characteristics. Practical applicationsThe natural substances from aromatic plants and spices can act as antimicrobial agents while improving quality attributes of the product. Kofte is a Turkish style meatball widely consumed in Turkey. This study was focused on the inclusion of Corduk into kofte formulation to improve the safety and quality of the product. Results indicate that Corduk can be considered as effective natural preservative for meat products without any adverse effect on the sensory quality.Öğe The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat(Elsevier, 2020) Sengun, Ilkin Yucel; Kilic, Gulden; Ozturk, BernaIn this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. in the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% >50% (v/v). in the second stage, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium were inoculated on poultry meat at high and low inoculum doses (congruent to 6 log and congruent to 3 log) and marinated at 4 degrees C for 2, 24 and 48 h. When high inoculum doses were used, E. coli O157:H7, L. monocytogenes and S. Typhimurium counts on meats were decreased by 0.78-2.52, 0.42-1.50 and 0.58-2.00 log CFU/g, respectively. Marination with 50% koruk juice without additives (ML1) for 48 h was determined as the most effective treatment on E. coli O157:H7 and S. Typhimurium, while the highest reduction of L. monocytogenes was achieved by 50% koruk juice with additives (ML2) for 48 h. The counts of pathogens inoculated on samples at low inoculum doses were reduced to undetectable levels for all treatment times. The results of this study revealed that koruk-based MLs are effective products for providing food safety.Öğe Identification of lactic acid bacteria found in traditional Shalgam juice using 16S rRNA sequencing and evaluation of their probiotic potential in vitro(Elsevier, 2024) Sengun, Ilkin Yucel; Yalcin, Husniye Tansel; Kilic, Gulden; Ozturk, Berna; Peker, Aysegul Kirmizigul; Terzi, Yigit; Atlama, KivancThis research focuses on the identification of lactic acid bacteria (LAB) isolated from traditionally produced Shalgam juices collected from different locations in T & uuml;rkiye and the characterization of their probiotic potential in vitro . LAB isolates were identified by 16 S rRNA gene sequencing. The most common strains belonged to Pediococcus acidilactici (54.2%), Lacticaseibacillus sp. (18.8%), L. paracasei (8.3%) and Enterococcus faecalis (6.3%). According to the test results, LAB isolates survived after exposure to low pH (2.0) except Levilactobacillus brevis TS9 and P. acidilactici TS10. All isolates showed tolerance to bile salts (69.78%-147.84%), pepsin (50.10%-159.43%), pancreatin (46.64%-120.12%) and phenol (58.19%-121.84%) at various levels. The isolates E. faecalis TS2 and Lacticaseibacillus sp. TS3 were more resistant to the target microorganisms. The isolates E. faecalis TS2, L. paracasei TS7, P. acidilactici TS41, and P. acidilactici TS43 were highly resistant to the antibiotics. The hydrophobicity of the isolates toward xylene ranged from 2.32% to 58.56% and P. acidilactici TS42 showed a high hydrophobicity of 58.56%. The ability of auto -aggregation and co -aggregation varied from 3.59% to 23.67% and 0.85-29.37%, respectively. The isolates showing the best probiotic properties ( Lacticaseibacillus sp. TS3, Lacticaseibacillus sp. TS11, and L. paracasei TS33) were tested for their ability to produce short -chain fatty acids. The acetate, butyrate and propionate production of the isolates varied between 4040 and 8135, 1025-1255 and 14620-17225 mu g/mL, respectively. Butyrate production of the isolates were higher than the control group. These results indicated that LAB originated from Shalgam juice could be proposed as probiotic candidates for use in fermented foods.Öğe Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria(Elsevier, 2022) Kilic, Gulden; Charoenyingcharoen, Piyanat; Yukphan, Pattaraporn; Yamada, Yuzo; Sengun, Ilkin YucelThe microbiological properties of traditionally produced fruit vinegars, i.e., fig, mulberry, apple and plum vinegars, supplied from different cities in Turkey were investigated. The counts of acetic acid bacteria (AAB), lactic acid bacteria (LAB) and mold -yeast for fruit vinegars were found in the range of 2.54-7.05, 1.91-6.81 and 1.32-7.10 log CFU/mL, respectively. The indigenous AAB and LAB isolates were recovered from the vinegars and characterized based on a combination of phenotypic and genotypic approaches including 16S rRNA gene sequencing. In AAB three different species, Acetobacter pasteurianus, A. ghanensis and A. fabarum, and in LAB five species, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Levilactobacillus brevis, Leuconostoc sp. and Weisella confusa were identified in the vinegar samples. It was the first study reporting the identification of A. fabarum and Leuconostoc sp., which were isolated from fig vinegar. The results of the study showed that A. pasteurianus and L. paracasei were predominant species found in vinegar samples. The study provides potential strains which may be used as starter cultures in food industry.Öğe Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice(Springer India, 2024) Sengun, Ilkin; Yalcin, Husniye Tansel; Kilic, Gulden; Peker, Aysegul Kirmizigul; Ozturk, Berna; Terzi, YigitLactic acid bacteria (LAB) isolates (29 isolates) from fermented turnip juices were identified using 16S rRNA gene sequencing techniques. The findings indicated that the most common strains belonged to Lacticaseibacillus sp. (55.17%), Pediococcus acidilactici (27.58%), and Enterococcus faecalis (6.89%). According to the results, all strains exhibited high resistance to low pH (2.0). Lacticaseibacillus sp. FS2 exhibited the greatest resistance (129.9 8%) to 1% bile salt, whereas Levilactobacillus brevis FL12 was the most sensitive (87.00%). However, all strains showed tolerance to pepsin (48.85-125.76%), pancreatin (56.14-169.01%), and phenol (54.16-113.24%) at various levels. The strains showed different levels of susceptibility to antibiotics. The antimicrobial activity of the strains against the test microorganisms exhibited considerable variability (8-30 mm). Although all strains showed viability at 1.5% NaCl, twelve strains survived at 10% NaCl. The proteolytic enzyme activity of the strains exhibited a range of 0.002 to 0.086 mg tyrosine/mL, whereas eight strains showed no beta-galactosidase enzyme activity. Moreover, most of the strain showed high hydrophobicity towards xylene (16.39-94.43%), while auto-aggregation and co-aggregation abilities varied from 4.76 to 19.10% and 0.97 to 27.75%, respectively. In conclusion, the findings indicated that the strains exhibited high probiotic potential and could be employed as dietary supplements or as a starter culture for designing various functional food products.Öğe Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice(Springer India, 2024) Sengun, Ilkin; Yalcin, Husniye Tansel; Terzi, Yigit; Peker, Aysegul Kirmizigul; Kilic, Gulden; Ozturk, BernaThe probiotic characteristics of yeasts isolated from fermented turnip juices collected from different cities of T & uuml;rkiye were investigated. Most of the isolates were identified as Pichia kudriavzevii (45%), P. fermentans (20%), P. occidentalis (15%) and P. manshurica (12.5%). Regarding their probiotic properties, all strains showed viability at pH 3 and 4, and 24 strains belonging to P. occidentalis, P. kudriavzevii and Saccharomyces cerevisiae were tolerant to pH 2, 3 and 4. All strains showed tolerance to bile salts (55.92-139.17%), phenol (43.88-130.46%), pepsin (66.32-111.70%) and pancreatin (86.19-116.10%). The proteolytic activity of all but 4 strains ranged from 0.001 to 0.077 mg tyrosine/mL, and they did not exhibit beta-galactosidase activity. All strains were viable in the presence of 1.5% NaCl, and approximately 60% were viable in the presence of 10% NaCl. Their cell surface hydrophobicity towards xylene varied between 1.53% and 56.22%. P. kudriavzevii LM4 showed the highest hydrophobicity. The auto-aggregation of the strains varied from 23.01 to 63.91%, while the co-aggregation ability with Salmonella Typhimurium varied from 1.64 to 51.69%, with significant differences between the strains. Thus, the yeast strains from fermented turnip juice exhibit probiotic potential and can be used to develop new probiotic food products or supplements. 36 strains were isolated from fermented turnip juice and identified genotypically.Pichia kudriavzevii was the most abundant species in fermented turnip juice.All strains were resistant to bile salts, pepsin, pancreatin, and phenol.Antimicrobial activity was observed against several test cultures.Most strains exhibited technological properties for use in probiotic foods.P. kudriavzevii LM4 showed the highest hydrophobicity.Öğe Properties of Lactic Acid Bacteria Isolated from Fermented Cereal Foods(Lippincott Williams & Wilkins, 2020) Sengun, Ilkin Yucel; Atlama, Kivanc; Kilic, Gulden[No abstract available]Öğe Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials(Korean Society Food Science & Technology-Kosfost, 2020) Sengun, Ilkin Yucel; Kilic, Gulden; Ozturk, BernaIn 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 66.64-470.86 mg/L in terms of catechin equivalents, respectively. During the evaluation of antioxidant activity via DPPH and ABTS assay, samples showed the activity as in the range of 0.047-0.302 and 0.413-0.885 mu g TE/mL, respectively. the counts of AAB, LAB and yeast-mold were found in the range of < 2-6.32, < 1-5.39 and < 1-3.97 log CFU/mL, respectively. Antimicrobial activity of vinegars was tested against nine bacteria by broth microdilution assay. Most of the samples were found inhibitive against test cultures at concentrations between 3.12 and 6.25% (Minimum Inhibitory Concentration, v/v), while apple vinegar was inhibitive at higher concentrations. These results indicated the high potential of fruit vinegars as antioxidant and antimicrobial agents that could be used as functional food ingredients.
