Gulden Kilic

Alanya University · Gastronomy and Culinary Arts

Bu çalışmada, mavi ve beyaz haşhaş (Papaver somniforum) tohumlarından elde edilen sabit yağların yağ asidi kompozisyonları, biyoaktif ve antimikrobiyal özellikleri incelenmiştir. Örneklerin bileşiminde ağırlıklı olarak linoleik (%69.2-73.2), oleik (%13.5-17.4) ve palmitik asit (%8.8-8.9) olduğu tespit edilmiştir. Toplam fenolik madde miktarı mavi v...

The probiotic characteristics of yeasts isolated from fermented turnip juices collected from different cities of Türkiye 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...

Lactic 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 exhibit...

This 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 al...

Son yıllarda doğal fermantasyonla üretilen birçok fermente ürünün probiyotik potansiyelinin bulunduğu çeşitli çalışmalar kapsamında belirlenmiştir. Ülkemize özgü geleneksel sebze bazlı fermente gıdalardan olan, laktik asit bakterileri (LAB) ve mayalar açısından zengin bir mikrobiyotaya sahip şalgam suyunun probiyotik potansiyelinin bulunduğu ve bu...

This research focuses on the identification of lactic acid bacteria (LAB) isolated from traditionally produced Shalgam juices collected from different locations in Türkiye 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 acidila...

Fermente içecekler, süt, meyve, sebze ve tahıl gibi hammaddelerin mikroorganizmalar tarafından fermentasyona bırakılması ile elde edilen ürünlerdir. Fermentasyon sırasında mikroorganizmalar, hammaddede bulunan besin maddelerini organik asit, alkol ve fenolik maddelere dönüştürerek ürüne özgü tat, koku ve diğer kalite özelliklerinin oluşmasını sağla...

This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhi...

In the study, Kombucha beverages produced with Anatolian hawthorn (KH) or nettle leaves (KN) were examined in terms of some microbiological and chemical properties during fermentation (at 25 ºC for 21 days) and storage (at 4 ºC for 120 days) periods. The samples were also examined for color and sensory properties during storage. The numbers of acet...

The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn (KH), nettle leaves (KN) and black tea (KC, as control) during storage at 4 °C for 120 days. The total phenolic and flavonoid contents of Kombucha samples were found in the range of 995.33 mg GAE/L-2456.83 mg GAE...

The 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...

In recent years, medicinal and aromatic herbs, which contain variety of antimicrobial compounds and have no risk to human health in terms of antibiotic resistance, are increasingly used as alternatives to antibiotics. In the study, chemical composition, total phenolic content, antioxidant and antimicrobial activity of essential oil and extract of M...

Fig vinegar is a special product which has a long history and is handed down from generation to generation. In the current study, characteristics of homemade fig vinegars supplied from different cities of Turkey were compared in terms of their physicochemical, antioxidant and antimicrobial properties. Physicochemical properties of the samples were...

Bu çalışmada, Ankara’da yetiştirilen kabak çekirdeği ve Malatya’da yetiştirilen kayısı çekirdeğinden elde edilen sabit yağların yağ asidi kompozisyonları ve biyoaktif özellikleri incelenmiştir. Kabak ve kayısı çekirdeği yağlarının bileşiminde bulunan ana bileşenler linoleik ve oleik asit olarak tespit edilmiştir. Kabak ve kayısı çekirdeği yağlarını...

In the study, chemical composition, total phenolic contents, antioxidant capacity and antimicrobial activities of the extract and essential oil of Thymbra spicata L. growing wild in Turkey were investigated. Chemical compositions of T. spicata L. extract and essential oil were determined using the GC–MS method. The main components of the plant extr...

In this study, it was aimed to develop a novel disinfectant from various essential oils containing active components with antimicrobial activity. The mixture of oregano, cinnamon, and clove oils (1:1:1) with 10% oil concentration (SOM) was used as potential disinfectant on various areas and showed the highest antimicrobial activity among oil combin...

The 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 °...

This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximately 7 log CFU/mL. The survival status of pathogens was examined at 20°C for 0, 15, 30 and 60 min, an...

In 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 th...

COVID-19 outbreak caused by SARS-CoV-2 virus, has recently been taken hold of worldwide and caused thousands of people death. Although COVID-19 is not a food-borne outbreak, foods can mediate the spread of COVID-19. Thus, prevention of contamination of foods with COVID-19 or inactivation of the virus from contaminated foods could be provided by ens...

In 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 A...

In this study, antimicrobial activity of traditionally produced fig and mulberry vinegar was examined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of vinegar samples against eight microorganisms including Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocy...

In this chapter, innovative functional fruit and vegetable-based drinks including probiotics are discussed in detail. Probiotics are live microorganisms which when taken in sufficient amounts can provide health benefits. Lactic acid bacteria and bifidobacteria are formed the majority of probiotics. Probiotics are naturally found in human and animal...

In recent years, interest in fermented products is increased with the notice that the providing benefits in human health of consuming fermented products. Cereal-based fermented products are produced and consumed in different areas of the World, especially in Middle Asia, Middle East and Africa. The major fermented cereal-based products can be class...

In this study, antimicrobial activities of the essential oils of Salvia sclarea L. and Salvia aethiopis L., grown in Eskisehir were investigated using two different methods (disc diffusion and broth dilution) against seven different microorganisms (Bacillus subtilis ATCC 6037, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 1103, Escherichi...

Vinegar is a special kind of condiment used as a flavoring and preservative agent in various foods since ancient times. Many types of vinegars are produced worldwide, especially in the Far East and European countries, using different raw materials and production techniques. Vinegar microflora mainly composed of acetic acid bacteria and yeasts, but...

This study was conducted to determine the effects of fig and mulberry vinegars produced at homes by traditional methods on the survival of different microorganisms during storage period. For this purpose, Escherichia coli, Enterococcus faecalis and Pediococcus acidilactici were used as test cultures. Vinegar samples that were inoculated with bacter...

In the study, fatty acid composition, total phenolic content, antioxidant capacity and antimicrobial activity of fixed oil obtained from Nigellasative L. (black cumin) seed cultivated in Eskisehir were investigated. Composition of N. sative L. seed oil was determined using the GC-MS method. The results of the analysis showed that the major componen...

In this study, the microbiological, physical, chemical, antiradical and antimicrobial properties of mulberry vinegar produced by different techniques (homemade and commercial) were determined. For this purpose, acetic acid bacteria, lactic acid bacteria, mold-yeast, pH, total acidity, brix, color, total phenolic content and antiradical activity ana...

Bu çalışmada farklı yöntemlerle üretilen dut sirkelerinin (ev yapımı ve ticari) mikrobiyolojik, fiziksel, kimyasal, antiradikal ve antimikrobiyal özellikleri incelenmiştir. Bu amaçla örneklerde asetik asit bakterisi, laktik asit bakterisi, küf-maya, pH, toplam asitlik, briks, renk, toplam fenolik madde ve antiradikal aktivite analizleri yapılmıştır...

In this study, the microbiological, physical and chemical properties of home made fig vinegars collected from Aydın, Antep and İzmir were investigated. In the first stage of the study, in order to determine the microbiological characteristics of the vinegar samples, mold-yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) counts were d...

In 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...

The acetic acid bacteria (AAB) are a group of microorganisms that are enormously important in both food industry and biotechnological applications. Taxonomy of AAB has been changed over the years. Though, only two genera were previously known as Acetobacter and Gluconobacter in AAB, 19 genera are descriped in this group with developing identificati...