Sine Ozmen Togay

Sine Ozmen Togay
Uludag University · Department of Food Engineering

Associate Professor, PhD

About

28
Publications
4,406
Reads
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240
Citations
Additional affiliations
June 2018 - May 2019
Uludag University
Position
  • Professor (Associate)
February 2013 - present
Istanbul Medipol University
Position
  • Professor (Assistant)
May 2010 - September 2012
Çanakkale Onsekiz Mart Üniversitesi
Position
  • Research Assistant Dr.

Publications

Publications (28)
Article
Full-text available
Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The...
Article
Full-text available
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-cof...
Article
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-cof...
Article
Full-text available
This study evaluated the antibiotic resistance characteristics and virulence genes of enterococci isolated from raw and processed seafood sold in the Marmara Region, Turkey. In this context, the enterococcal load was determined as between 1.0 and 2.5 log CFU/g in 39 of a total of 397 samples. It was determined that 117 strains isolated from the sam...
Article
Full-text available
Inflammatory bowel disease (IBD) is a progressive chronic inflammatory disease affecting the gastrointestinal tract with a chronic relapsing and remitting disease course. While there are a number of therapeutic strategies available to treat IBD, a definitive treatment still hasn’t been defined, leading to alternative treatment options including nut...
Preprint
Full-text available
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation were investigated. Growth of both yeasts was assessed by the calculation of specific growth rates and...
Conference Paper
Son yıllarda, insan ve hayvanlarda bilinçsiz ve kontrolsüz şekilde yaygın antibiyotik kullanımı sonucu, hayvan, insan ve çevresel ekosistem mikrobiyotasındaki bakterilerde antibiyotik direncinin yaygınlaştığı yapılan çalışmalar ile bildirilmektedir. Gelişen antibiyotik direnci patojen bakterilerde olabileceği gibi laktik asit bakterileri gibi gıdal...
Article
Full-text available
Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida para...
Article
Full-text available
The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated fermentations of Karalahna (KL) and Cabernet Sauvignon (CS) grapes and to identify the yeasts responsible for spontaneous fermentation by molecular methods. A total of 28 volatile compounds...
Article
Full-text available
As potential probiotic traits of human milk-isolated bacteria have increasingly been recognized, this study aimed to evaluate the probiotic properties of bacteriocin-producing Enterococcus faecium strains isolated from human milk and colostrum. Among 118 human milk- and colostrum-isolated lactic cocci, only 29 were identified as Enterococcus. Of th...
Article
In the last decade, nerve tissue engineering has attracted much attention due to the incapability of self-regeneration. Nerve tissue regeneration is mainly based on scaffold induced nanofibrous structures using both bio and synthetic polymers. The produced nanofibrous scaffolds have to be similar to the natural extracellular matrix and should provi...
Article
Full-text available
The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6....
Article
Full-text available
Abstract Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of res...
Article
Full-text available
In this research, the antagonistic effects of Enterococcus faecalis and E. faecium bacteria isolated from naturally fermented Turkish white cheeses, produced without starter culture, against Listeria monocytogenes, L. innocua, L. ivanovii, Staphylococcus aureus, and E. faecalis were evaluated. The presence of entA and entB genes was also detected i...
Article
Full-text available
The purpose of this study is to investigate the production of flavor compounds from olive oil mill waste (OMW) by microbial fermentation of Rhizopus oryzae and Candida tropicalis. OMW fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from OMW was followed by Gas Chromatography–Mass spectrometry-Olfactomet...
Article
Full-text available
Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The...
Conference Paper
Fermented foods and beverages are produced by microorganisms such as certain bacteria, yeasts and molds. Several species of lactic acid bacteria are used as starter cultures in the production or spontaneous fermentation may be occurred by their natural microflora of foods. It is known that lactic acid bacteria may have antimicrobial activity poten...
Conference Paper
Full-text available
Fermented foods and beverages are produced by microorganisms such as certain bacteria, yeasts and molds. Several species of lactic acid bacteria are used as starter cultures in the production or spontaneous fermentation may be occurred by their natural microflora of foods. It is known that lactic acid bacteria may have antimicrobial activity potent...
Article
Full-text available
Bioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces han...
Article
Full-text available
Enterococci may improve the typical taste and flavor of fermented foods through their proteolytic and lipolytic activities. However, some enterococcal strains are recognized as nosocomial pathogens, which have virulence genes and resistance to certain antibiotics. Enteroccocci are also found in human milk microflora. The aim of this study was to in...
Article
To determine the virulence genes, antibiotic resistance and plasmid profiles of 16 Enterococcus faecium and 68 Enterococcus faecalis strains isolated from various naturally fermented foods. The presence of virulence genes (agg(2) , gelE, cylM, cylB, cylA, espfs, espfm, efaAfs, efaAfm, cpd, cop, ccf, cad) and also the genes vanA and vanB were invest...
Article
Full-text available
A genomic collection of haploid Saccharomyces cerevisiae deletion strains provides a unique resource for systematic analysis of gene interactions. Double-mutant haploid strains can be constructed by the synthetic genetic array (SGA) method, wherein a query mutation is introduced by mating to mutant arrays, selection of diploid double mutants, induc...
Article
Full-text available
The antimicrobial polymer/polymer macrocomplexes were synthesized by radical alternating copolymerization of N-vinyl-2-pyrrolidone with maleic anhydride [poly(VP-alt-MA)] with 2,2′-azobis-isobutyronitrile as an initiator at 65°C in dioxane solutions under nitrogen atmosphere, and interaction of prepared copolymer with poly(ethylene imine) (PEI) in...

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Projects

Projects (2)
Project
The European Food Safety Authority has recently proposed a generic framework for a modern, flexible and dynamic risk-based meat safety assurance system. Implementation of such a system is expected to be a slow and careful process that would involve its thorough development, fine-tuning and testing its practical feasibility and general impacts. There are many research groups in Europe that currently perform studies, mostly at national level, to fill the knowledge gaps related to such a new system. The main aim of the RIBMINS network is to combine and strengthen European-wide research efforts on modern meat safety control systems. The network will allow exchange of ideas, experience and results of country-level research studies. Furthermore, the aim is to create a platform for training of relevant participants in the new meat safety system and thus help its operability, as well as to inform relevant stakeholders about the requirements, benefits and consequences of the new system. The RIBMINS network consists of five Working Groups: 1. on scope and targets of meat safety assurance, 2. on farm-level controls and risk categorisation of farms, 3. on abattoir-level controls and risk categorisation of abattoirs, 4. on meat safety assurance system impact with changes, addition and alternatives to meat inspection, and 5. on meat safety assurance system training, communication and monitoring. Overall, the network shall help the full development and implementation of the general principles of meat safety assurance system across Europe for the benefit of consumers, industry and protection of animal health and welfare.