Selim Silbir

Igdir Üniversitesi · Department of Hotel Restaurant and Catering Services

Angkak da denilen kırmızı renk pigmenti, Monascus suşları kullanılarak pirinç fermantasyonundan elde edilen bir üründür. Doğal bir gıda renklendiricisi olarak, Çin’de peynir, kırmızı şarap ve sosis başta olmak üzere Asya'da yaygın olarak gıdalarda kullanılmaktadır. M. purpureus kırmızı renk pigmentleri, serum kolesterol seviyelerini kontrol edebile...

Intelligent packages used in food industry to monitor and give information about the quality of the packed food. It is a system that detects the surrounding conditions and gives data about the food during transportation and storage. Intelligent packages can be used at critical control points (HACCP). There are three classes of package indicators wh...

Background In recent years, the various advantages of fungal pigments over other natural or synthetic pigments have opened new avenues for wide range of applications in different industries. This study aims to determine the antimicrobial activity of fungal pigment produced by Monascus purpureus CMU001, against some Gr(+) and Gr(−) bacteria, yeasts...

The objective of the this study research is to investigate the antimicrobial activity of microbial levan produced by Zymomonas mobilis NRRL B-14023 against some bacteria and fungi cultures. Moreover, the antimicrobial activity of commercial levan produced by Bacillus subtilis was compared to the levan produced by Z. mobilis NRRL B-14023. The 96-wel...

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to o...

This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer's spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-transform infrared spectroscopy (FTIR) and X-ray ph...

Fructans are polymers of fructose found in two general forms in nature which are separated according to the type of linkage between fructose molecules. While the inulin form found in most plants consists of β (2 → 1) linked fructose molecules, the levan found especially in microbial products, is β (2 → 6) linked fructose polymers with some branchin...

In this study, we tried to find the effect of nitrogen amount and the type of nitrogen sources on the production of levan in a batch fermentation system. Firstly we used yeast extract then corn step liquor, peptone, tryptone, malt sprouts and urea was also used based on equal nitrogen proportion to obtain the highest levan amount. The highest amoun...

Nanocellulose is a term referring to nano-structured cellulose. This may be either cellul ose nanofibers (CNF) also called microfibrillated cellulose (MFC), nanocrystalline cellulo se (NCC), or bacterial nanocellulose, which refers to nano-structured cellulose produce d by bacteria. It is pseudo-plastic and exhibits the property of certain gels or...

Levan is naturally occured in plants and produced by some microorganisms as an extracellular polymer and is a homopolymer of fructose connected by β(2,6) links and branches through β(2,1) links. Plant based levan polymers are generally shorter (2000-33,000 Da) than levan polymers produced by microorganisms (2-100 million Da). Levan can be used as w...

Additional alternative and sustainable plant protein sources with high technological, sensory and nutritional functionality are needed to meet increasing protein demand. Pulses are an excellent, low cost source of protein, as well as dietary fibre, minerals and vitamins. Faba bean (Vicia Faba L.) is an ancient crop cultivated in Mediterranean basin...

Kuzukulağı 20-50 cm boylarında, (Rumex acetosa) kırmızı gövdeli bir bitkidir. Ok biçimli tüysüz yaprakları ve pembe renkli çiçekleri vardır. Yaprakları potasyum oksalat ve oksalik asit, A, B ve C vitaminleri, demir ve fosfor yönünden zengindir. Gıda sanayisinin yanı sıra, biyomedikal ve eczacılık gibi alanlarda da kullanılan bitkinin yapraklarının...

Levans are microbial fructose polymers with β- (2,6) linked fructose polymers. In this study, the production of levan from synthetic medium by Z. mobilis subspecies mobilis NRRL B-14023 and the effects of initial sugar concentration, fermentation time, temperature, agitation-aeration, pH and different nitrogen sources on levan production was invest...

Levan molekülü fruktoz ünitelerinin β-(2-6) ve β-(2-1) bağlarıyla bağlanmasıyla oluşmaktadır. Mikrobiyal levan sakkaroz içeren üretim ortamlarında, Bacillus subtilis, Bacillus polymyxa, Aerobacter levanicum, Streptococcus sp., Zymomonas mobilis gibi çeşitli mikroorganizmalar tarafından üretilmektedir. Levan suda ve yağlarda çözünebilir, aside, alka...

Levan is a polymer of fructose linked by a β-(2→6) fructofuranosidic bond and found in many plants and microbial products. Microbial levan is of commercial importance, which offers a variety of industrial applications in the fields of cosmetics, foods and pharmaceuticals; it can be used as industrial gums, blood plasma extenders and sweeteners. Pot...

ABSTRACT Bacteria and fungi produce many different types of polysaccharides, some in amounts in excess of 50 % of dry cell weight. Those polysaccharides produced by microbial cells are called microbial polysaccharides and in recent years much attention in literature has been paid to those polysaccharides. The ability of these biopolymers to alter t...