Sebnem Ozturkoglu Budak

Ankara University · Department of Dairy Technology

The effects of high hydrostatic pressure (HHP) and heat treatments on antimicrobial protein stability and on the physico-chemical, microbiological, rheological and shelf-life properties of donkey milk were investigated. Although heat treatment at 75°C for 2 min resulted in 1.50 log CFU ml ⁻¹ microbial inactivation, losses in activities of lysozyme...

Biopreservation is identified as the use of beneficial microorganisms or their naturally occurring metabolites to protect the food safety and to extend the shelf-life of food products via inhibiting pathogenic and spoilage microbial activity. Majorly, lactic acid bacteria (LAB) have been defined in terms of the mentioned duties as bioprotective cul...

Cultures used in dairy products make it possible to obtain standard industrial products. However, they all provide a uniform taste and aroma. Generally, non-starter lactic acid bacteria (NSLAB) isolated from raw-milk or artisanal cheeses offer varied sensory characteristics when integrated in cheese provided that biosafety criteria are met. Enteroc...

Unlabelled: The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only commercial starter culture while YL, DH and KL cheeses were produced with the incorporation of individual Yarrowia lipolytica, Debaryomyces hansenii and Kluy...

Lactococcus lactis subsp. lactis NCCB100539 isolated from an artisanal raw ewe’s milk cheese was evaluated as a potential starter culture in white-brined cheese. As a safety criteria, the cytotoxicity of the viable and heat-killed cells and CFE of this strain were determined on Caco-2 cell line by MTT assay. The antibiotic sensitivity of the strain...

The present study investigated the suitability of combinations one Streptococcus thermophilus and five Lactobacillus delbrueckii subsp. bulgaricus isolates for industrial yogurt productions. The isolates were selected after a detailed pre-screening procedure based on acidification performances, production of volatile aroma compounds, texture develo...

With regards to the cheese industry, fungal growth is a widespread problem and usually producers make effort to avoid fungal development due to mycotoxin formation which adversely affects human health, reduces product quality, and causes economic losses. However, some fungal strains are also used as secondary cultures to obtain developed sensory pr...

Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obta...

Dairy products are the primary source of bioactive peptides. Bioactive peptides, which are known as components of foods that may exert a regulatory activity on the organism, are classified according to their functional properties. According to this classification, they are divided into four main groups as stimulant-opioid (casoxins-casomorphins and...

Natural ingredients as an alternative to chemical additives in the food industry are rapidly becoming widespread due to the increasing consumer concern. Lysozyme and lactoferrin are found in high amounts in donkey milk and are known to have antimicrobial effects on many microorganisms. In this study, we extracted these proteins from donkey milk wit...

Abstract In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiot...

Growth patterns and some technological performances of five Streptococcus thermophilus and seven Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt samples which were collected from remote rural areas of Anatolia, Turkey were assessed. The single isolates were screened for milk acidification performances, production of volatil...

Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11 accompanied with fructooligosaccharide (FOS) were used individually to develop a synbiotic kefir from cow and goat milk. Influence of milk type, as well as the probiotic strain was evaluated on the physicochemical, rheological, sensory, volatile flavor properties and probiotic viabili...

The effects of homogenisation, heat treatment and their order on in vitro gastric/pancreatic digestions, and in vitro absorption of milk lipids, expressed as free fatty acids, were investigated. Milk, cream or mixture of homogenised/heat‐treated cream and skim milk were subjected to gastric digestion at pH 2 or 6, followed by pancreatic digestion a...

Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35...

The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were investigated during 30 d of storage. Samples were produced using L. acidophilus La-5 and...

Bu çalışmada homojenizasyon ve ısıl işlem uygulamalarının süt yağının sindirim ve emilim düzeyleri üzerindeki olası etkilerinin belirlenmesi amaçlanmıştır. Çalışma iki aşamalı olarak yürütülmüştür. Birinci aşamada süt yağının sindirim ve emilim etkinliğinin homojenizasyon basıncına ve ısıl işlemin homojenizasyondan önce ya da sonra uygulanmasına ba...

Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kef...

Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic systems, either derived from these cultures o...

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidiscipl...

Dairy products are part of a nutritious diet, and consumption of these products is beneficial to human health. They are reported to be essential to maintain a healthy bone and dental condition, to prevent osteoporosis, cardiovascular disease risk factors, hypertension, type 2 diabetes, metabolic syndromes, and some kinds of cancers. Particularly, f...

Raw milk contains a rich microbiota that might have positive or negative effects. For instance, starter bacteria are responsible for fermentation, food-originated microorganisms induce spoilage, probiotic bacteria promote health, foodborne pathogens cause disease or intoxication, and mycotoxin-producing fungi induce toxic effects. Due to these cons...

Abstract Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper...

The aim of this study was to investigate the effects of freezing and heat treatments at different temperatures on the stability of the main whey proteins of donkey milk in comparison with those obtained from colostrum and raw milk. Samples subjected to heat treatment at 85 °C showed greater loss of stability, with levels decreasing by 60% and 87% f...

In this study, walnut, hazelnut, almond, and pistachio were incorporated to produce functional yogurt. The effects on physicochemical and instrumental textural characteristics, syneresis, folic acid, selenium, tocopherols, omega fatty acid contents, and viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus were evaluated during s...

We previously identified the microbiota present during cheese ripening and observed high protease and lipase activity in Divle Cave cheese. To determine the contribution of individual isolates to enzyme activities, we investigated a range of species representing this microbiota for their proteolytic and lipolytic ability. In total, 17 fungal, 5 yea...

A survey of the occurrence of food pathogens like Salmonella, Listeria, Escherichia, Clostridium, Bacillus and Staphylococcus analyses were performed on 301 food samples from 8 different food categories such as dry legumes, milk products, meat products, fish, frozen foods, deserts, nuts and vegetables and fruits. Yeast and mold analyses were also p...

The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds including acids, alcohols, ketones, esters, and terpenes. The presence and concentration of these volatile compounds varied between specific phases of the production and the 120-...

Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with g...

The contents of five minerals (Na, K, P, Ca and Mg) and nine trace elements (Se, Fe, Zn, Cu, Mn, Mo, Pb, Cd and As) have been determined in 80 fresh tomato and tomato-based products: tomato paste, tomato juice, minced tomato, tomato puree, grated tomato and dried tomato. Analyses were performed by inductively coupled plasma mass spectrometry (ICP/M...

The microbial diversity of traditional Turkish Divle Cave cheese was evaluated in three independent batches. Using molecular techniques, twenty three bacterial species were identified in the interior and outer part of the cheese on days 60 and 120. Bacilli and Gammaproteobacteria classes were predominant during early stages of ripening and Actinoba...

Background Proteases can hydrolyze peptides in aqueous environments. This property has made proteases the most important industrial enzymes by taking up about 60% of the total enzyme market. Microorganisms are the main sources for industrial protease production due to their high yield and a wide range of biochemical properties. Several Aspergilli h...

Son yıllarda, eşek sütüne karşı artan bir ilgi gösterilmektedir. Bu durum, besleyici ve işlevsel niteliklerinin yanı sıra, özellikle inek sütü proteini alerjisi bulunan bireylerin beslenmesinde alternatif bir kaynak olmasından ileri gelmektedir. Anne sütüne, özellikle lipit ve protein kompozisyonu bakımından benzerlik göstermektedir. Düşük düzeydek...

zet ‹nsan genomunun tümüyle dizisinin ç›kar›lmas›, sistem biyolojide omik teknolojileri denilen yeni bir ça¤ açm›flt›r. Omik terimi, biyolojik sistemlerin kapsaml› analizi olarak ifade edilmektedir. Yeni omik teknolojileri ve biyoinformatik araçlar, beslenme, g›da ve metabolizma aras›ndaki karmafl›k iliflkinin araflt›r›lmas› konusunda çok büyük bir...

An aqueous slurry of gamma-irradiated sterilized dried figs was inoculated with toxigenic strains of Aspergillus flavus and Aspergillus parasiticus. During incubation at 28 degrees C, pH, fructose, glucose, and free amino acids were determined by high-performance liquid chromatography and liquid chromatography (LC)/mass spectrometry, respectively,...

A liquid chromatography-time-of-flight mass spectrometry (LC/TOF-MS) method has been developed for profiling fungal metabolites. The performance of the procedure in terms of mass accuracy, selectivity (specificity) and repeatability was established by spiking aflatoxins, ochratoxins, trichothecenes and other metabolites into blank growth media. Aft...

Fifty individual figs which had been rejected as potentially contaminated by sorting under UV light were separately analysed to identify the presence of fungi and their mycotoxins. Aflatoxin B-1 was found in 49 samples with levels ranging from 0.7 to 222 ng g(-1), with 40 individual figs containing more than 2 ng g(-1), indicating the efficacy of t...

Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Wirtanen, Gun; Salo, Satu (eds). VTT Symposium : 251, 122 - 148 SAFOODNET - Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries. Istanbul, Turkey, 22 - 23 Oct. 2007

The physico-chemical changes occurring in Turkish White Cheese and the survival of Listeria innocua, total aerobic count (TAC) and lactic acid bacteria (LAB) in artificially inoculated Turkish White Cheese during manufacture and storage periods (45 days), with respect to different contamination levels of L. innocua were investigated. Turkish White...