Çağlar GökirmakliGaziantep University · Department of Food Engineering
Çağlar Gökirmakli
MS
About
25
Publications
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125
Citations
Citations since 2017
Introduction
Publications
Publications (25)
Water kefir is produced using water kefir grains containing beneficial bacteria and yeasts. It has antibacterial, anti‐inflammatory, diabetic, anti‐hyperlipidemic, anti‐ulcerogenic, and antioxidant effects. The purpose of the research was to determine the effect of water kefir on irritable bowel syndrome (IBS). In this study, 32 female Wistar‐Albin...
Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, i...
Vinegar is obtained from fruit and various vegetable sources by ethanol and acetic acid fermentation. Different production methods are used in vinegar production. Traditional vinegar has higher quality than industrial vinegar because it contains high amounts of bioactive compounds. When the results obtained in this study are examined, it can be con...
This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a promin...
Aims:
Even though kefir has been known for centuries, there is confusion between the two types of kefir grains, e.g., milk kefir grain and water kefir grain. This study aimed to unravel the differences and similarities between water kefir grain and milk kefir grain.
Methods and results:
Microbiological analyses, identification of grains microbio...
Background: Human milk contains the nutrients necessary for the growth and development of babies as it contains essential bioactive components to support the immune system. Galactooligosaccharides which are important indigestible prebiotics, help multiply the growth of beneficial microorganisms selectively and inhibit the growth of the pathogenic o...
Background
Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities, they ha...
Since the beginning of human history, nearly all of our days have been spent in the effort to search, collect, produce, and consume food. Human destiny has been connected to food, and vice versa. If food is available, humans can survive; and people decide on the existence of types of foods. The future of food has started to change in tandem with po...
Phenolic compounds, organic acids and microbial metabolites as well as high acid content are the main reasons behind the antimicrobial activity of vinegar against various microorganisms. The antimicrobial effect of the vinegar may change depending on raw material, production method and treatment time of the vinegar. In literature, antimicrobial eff...
Full text available:
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Link1:
https://www.liebertpub.com/doi/full/10.1089/omi.2017.0203?utm_source=sfmc&utm_medium=email&utm_campaign=OMI%20FP3%20Mar29%202018&d=3/29/2018&mcid=1753076854
Link2:
https://www.liebertpub.com/doi/pdfplus/10.1089/omi.2017.0203
Food and engineering sciences have tended to neglect the importance of human nutrition sciences and clinical
study of new molecules discovered by food engineering community, and vice versa. Yet, the value of systems
thinking and use of omics technologies in food engineering are rapidly emerging. Foodomics is a new concept
and practice to bring abou...
Food and engineering sciences have tended to neglect the importance of human nutrition sciences and clinical study of new molecules discovered by food engineering community, and vice versa. Yet, the value of systems thinking and use of omics technologies in food engineering are rapidly emerging. Foodomics is a new concept and practice to bring abou...
Recently, future projection studies in the food industry have been very important in order to take correct position and to make correct planning for investment, product development and research&development activities. Dairy industry and its products are quite important for humankind because not only providing important nutrients for them, but also...
Recently, future projection studies in the food industry have been very important in order to take correct position and to make correct planning for investment, product development and research&development activities. Dairy industry and its products are quite important for humankind because not only providing important nutrients for them, but also...
Meat industry was influenced by the technological developments. However, the technology has to be accepted by consumers and it should be feasible. In addition to all, meat industry was faced some other problems, which were also in general problems for humankind such as, global warming and its effects on livestock, stress on them and pastures. Moreo...
EU Eco-label is a relatively new trend for the consumers. Even it has been available since 1978 awareness of it was increased recently. It is probably because increasing of some concerns also around the consumers such as global warming and some other environmental concerns. In this study it was aimed to contribute EU Eco-label and consumer behaviou...
Geleneksel Türk gıdaları üzerine, Alman turistlerin farkındalıkları ve izlenimleri hakkında
veri toplayarak iyileştirmeye açık alanları tespit etmek için anket yöntemi kullanılmıştır.
Olasılıklı örnekleme yöntemlerniden basit rassal örnekleme metodu kullanılmıştır. Üzerinde araştırma yapılacak bulguları genellemek istediğimiz birimlerin tamamı (ana...
Questions
Questions (6)
I am planning to make cholesterol assimilation properties of my pure cultures. However, I have a water-insoluble cholesterol. So, what is the best medium to dissolve my cholesterol. It is important because, I am desired to use this cholesterol to add MRS broth medium. So, for example, if I dissolved my cholesterol in ethanol, it may have negative effect on microbial growing. So, I need a medium for my cholesterol that have no harm to my microorganisms also.
I am planning to make cholesterol assimilation test for my pure lactic acid bacteria cultures. However, i have a water-insoluble cholesterol. So, how can i dissolve this in mrs agar and also not give to any harmness to incubate my cultures
I am trying to understand coaggregation of isolated lactic acid bacteria against E. coli. However, I obtained very different and irrelevant results after application of test procedure. For example I applied procedure of "Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92".
Could you please help to me?
Regards.
I am studying on antibacterial activity of lactic acid bacteria. I activated my bacteria cultures and test pathogens for two times during two days.
During my research on methodology, some researchers used supernatant part of bacteria. I wonder that, can I use either my bacteria or pathogens without any special preparing (so i used my cultures with their own broth solutions).
For this purpose, i spread my pathogens to blood agar as 100 uL, then drying, then i add my active bacteria in the wells.
During my study, I am trying to find acid and bile salts tolerances of potentially probiotic lactic acid bacteria. To find their survival ratio, I used pour plate method by using MRS/M17 agar. Hovewer, I can not find a meaningful result. So I may try absorbance measurement to find a result. So, do you mind that, is that an unacceptable method for reputable journals ? What should you reccomended to me?
Regards
To determine probiotic properties of bacterial isolates some tests such as aggregation test e.g., auto-aggregation and co-aggregation tests are applied.
Hovewer, based on my best knowledge, I did not find any limitation for these two values. For example, In the same study, aggregation values may change between %20 to %60, but what is the limitation for this? Should I considered %20 aggregated bacterie as a probiotic strain?
Thanks.
Projects
Project (1)
