Kazan Meslek Yüksekokulu / Kazan Vocational School

Permanent URI for this collectionhttps://hdl.handle.net/11727/2077

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Start date: 2020search.filters.applied.f.language: search.filters.language.en_US

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    Detection Of The Lactic Acid Bacterial Community In Small Scale White Cheese Processing Facility Using Shotgun Metagenomics And Culturomics
    (Başkent Üniversitesi Kazan Meslek Yüksekokulu, 2024-06-11) Cerit, Zeynep Gorkem; Ilikkan, Ozge Kahraman; Baloglu, Mehmet Cengiz; Yilmaz, Remziye
    This study aims to characterize lactic acid bacteria (LAB) community in small-scale white cheese processing facility highly favored by consumers. Shotgun metagenomics and culturomics based on MALDITOF MS approaches were employed. Samples from various production stages and equipment surfaces were collected. Dominant phyla in dairy and equipment samples were Firmicutes (63-70%) and Proteobacteria (84-89%), respectively. Lactococcus was the most abundant LAB genus across all samples, with Lactococcus lactis as dominant species followed by Streptococcus , Enterococcus , and Lactobacillus , indicating LAB community diversity contributing to product characteristics. Culturomics identi fied 12 LAB species, including Enterococcus faecalis and Lactobacillus delbrueckii . Metagenomics provided insights into microbial composition and dynamics in dairy environment, while culturomics identi fied speci fic LAB species. The combined approach offers a comprehensive view of dairy microbial communities, aiding industrial development by informing starter culture combinations for improved dairy products and processes. (c) 2024 Elsevier Ltd. All rights reserved.
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    Health Capital and a Sustainable Economic-Growth Nexus: A High-Frequency-Data Analysis during COVID-19
    (Başkent Üniversitesi Kazan Meslek Yükseokulu, 2024-05-31) Sungur, Nazli Ceylan; Akdogan, Ece C.; Gokten, Soner
    The recent COVID-19 pandemic effectively concretized the vitality of health expenditure and the economic-growth nexus, and the threat of new pandemics make re-examining this relationship a necessity. Consequently, this paper focuses on this nexus for developed OECD countries, paying particular attention to the effects of the COVID-19 pandemic. The use of stock indices as proxy variables for health expenditure and economic growth enabled the examination of this nexus by using high-frequency data and financial econometric techniques, specifically via rolling correlation and bivariate GARCH analyses. The data span 1170 observations between 15 May 2018 and 11 November 2022. Since the research period overlaps with the outbreak of Ukraine-Russia war, additional insights are obtained regarding the effects of the war as well. It was found that an increase in health expenditure leads to a delayed increase in economic growth even in the short term, and this relationship mainly develops during crises such as epidemics, wars, supply chain breakdowns, etc., for developed OECD countries. Given the aging population of developed countries, which will probably deteriorate the health status of those countries in the near future, the increasing political tensions around the globe and the considerations of a global recession highlight the importance and the inevitability of investments in health capital for developed countries as well.
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    Physicochemical And Sensorial Properties Of Tomato Leathers At Different Drying Conditions
    (Başkent Üniversitesi Kazan Meslek Yüksekokulu, 2024-04-12) Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Ozel, Baris; Ozarda, Ozlem; Sumnu, Servet Gulum; Oztop, Mecit Halil
    Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70 degrees C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70 degrees C due to the Maillard reaction. Lycopene content was also the highest at 70 degrees C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70 degrees C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70 degrees C, whereas overall acceptability of samples was higher at 50 degrees C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties.Practical ApplicationTomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.
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    Optimization Of Spray-Drying Process Parameters For Microencapsulation Of Three Probiotic Lactic Acid Bacteria Selected By Their High Viability Rate In Sucrose And Fructose Levels And High Temperatures
    (Başketn Üniversitesi Kazan Meslek Yüksekokulu, 2024-05-05) Bagdat, Elif Seyma; Akman, Perihan Kubra; Kutlu, Gozde; Tornuk, Fatih
    Microencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions. In this study, three probiotic strains (Lactiplantibacillus plantarum subsp. plantarum strain W2 (LP4), Lactiplantibacillus pentosus strain XL640 (LPE1), and Limosilactobacillus fermentum strain W8 (LF2)), isolated from shalgam and gilaburu, were microencapsulated with spray drying and process conditions [maltodextrin concentration (MC, 10-30%) and inlet air temperature (IAT, 110-130 degrees C)] were optimized by central composite rotatable design of response surface methodology. The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21 degrees C and 22.76%, 130.37 degrees C and 19.49%, and 127.94 degrees C and 10.00% for LF2, LP4 and LPE1, respectively. At these conditions, bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram (cfu/g), while the powder yield values for the encapsulation of the bacteria were between 43.38% and 50.97%. Furthermore, MC was the most significant factor for the powder yield of LF2, LPE1, and viability of LPE1. Encapsulation efficiency values higher than 92.77% demonstrated the efficiency of spray drying for the protection of selected strains. The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%. SEM images showed that the microcapsules were in spherical shape. In conclusion, the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield, viability, and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.
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    Evaluating The Multifaceted Impact Of Cephalaria Extract On Dough Quality: Antioxidant, Antimicrobial, And Cytotoxic Properties
    (INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024-12) Bagdat, Elif Seyma; Bozkurt, Fatih; Ilikkan, Ozge Kahraman; Sagdic, Osman; Tornuk, Fatih
    Cephalaria syriaca, known as cephalaria, is an annual, pilose plant with pink-purple flowers growing wild in wheat fields. Viscoelastic properties of gluten-free doughs can be improved by adding cephalaria. However, this addition results in some undesirable properties in bread such as bitter taste and dark internal colour. This study aimed to reduce these effects by obtaining cephalaria obtained from distilled water and ethanol extracts and to increase the potential use of extracts in bread production. Different proportions of water and ethanol extracts obtained from oil-free cephalaria were added to bread by creating a model with Mixture Design, and the optimum concentration was determined by farinograph trials. The antioxidative, antimicrobial, and cytotoxic effects of extract and the effect of cephalaria on yeast activity were examined. Cephalaria extracts had no measurable antimicrobial effect and no antifungal effect on Rhizopus stolonifer, while an antifungal effect was found against A. niger and P. expansum. The IC50 value was found to be 4.15 mg mL(-1 )for ethanol extract while the water extract had no effect on cells. The addition of extract had no negative effect on the number of yeasts in sourdough fermentation. The study has improved the usage of cephalaria by using water and ethanol extracts in dough.