Browsing by Author "Karagozlu N."

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    Microbiological attributes of instant tarhana during fermentation and drying
    (2008) Karagozlu N.; Ergonul B.; Karagozlu C.
    KARAGOZLU, Nural, Bulent ERGONUL and Cem KARAGOZLU, 2008. Microbiological attributes of instant tarhana during fermentation and drying. Bulg. J. Agric. Sci., 14: 353-541 In this research, changes in chemical and microbiological attributes of traditional tarhana dough were investigated during an eight-day manufacturing period including fermentation and drying processes. Initial water content and pH value of tarhana dough were 47.97±1.76% and 4.97±0.08 respectively before fermentation process. At the end of the manufacturing process water content and pH value of instant tarhana were 5.8±0.66% and 4.19±0.04 (P<0.05). Total mesophylic aerobic bacteria, coliform bacteria, E.coli, mould, yeast and lactic acid bacteria counts of tarhana dough were 5.55±0.45 log cfu/g, <3 cfu/g, <3 cfu/g, <1 log cfu/g, 3.66±0.27 log cfu/g and 3.44±0.28 log cfu/g respectively, whereas these values were 5.38±0.23 log cfu/g, <3 cfu/g, <3 cfu/g, <1 log cfu/g, 5.38±0.3 log cfu/ and 4.75±0.12 log cfu/g at the end of the manufacturing process.
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    A model HACCP plan for small-scale manufacturing of tarhana (a traditional turkish fermented food)
    (2009) Karagozlu N.; Karagozlu C.; Ergonul B.
    Most of the tarhana consumed in Turkey is homemade and therefore sun-dried. However, there is a great commercial potential for the production of tarhana on an industrial scale using modern drying techniques. Since tarhana produced by traditional methods is consumed widely and take an important role in diets of many people, safety of this product is so important in terms of consumer health. At this point of view, adopting a food safety system to tarhana production is so important. In this study hazard analysis system was adopted to manufacturing line of tarhana, critical control points on the line were determined and a sample generic HACCP plan was recommended. Preventive and corrective actions for the critical steps were also discussed in the manuscript.
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    Survival of salmonella typhimurium NRRL E4463 in sauerkraut during fermentation
    (2011) Karagozlu N.; Ergnl B.
    In this research, the survival characteristic of Salmonella typhimurium NRRL E4463 in sauerkraut during fermentation was investigated. Salmonella typhimurium strains were inoculated in sauerkraut, and counts were determined on the 0, 1st, 2nd, 4th, 6th and 7th days of the fermentation. It was observed that the initial count of Salmonella typhimurium was 6.61 log cfu/g on the inoculation day, and it declined to <1.0 log cfu/g on the 7th day of the fermentation. During this period, lactic acid bacteria counts of the Salmonella-inoculated sauerkraut were 5.41 log cfu/g and 7.43 log cfu/g on the 0 and 7th day of the fermentation, whereas these values were 1.36 log cfu/g and 6.57 log cfu/g for the control sample, respectively. © 2011 Berkeley Electronic Press. All rights reserved.
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    Microwave-Assisted hydrodistillation of essential oil from rosemary
    (Springer, 2014) Karakaya S.; El S.N.; Karagozlu N.; Sahin S.; Sumnu G.; Bayramoglu B.
    Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8- cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of sherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p<0.05). © Association of Food Scientists & Technologists (India) 2011.
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    Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties
    (Blackwell Publishing Ltd, 2020) Yerlikaya O.; Akpinar A.; Saygili D.; Karagozlu N.
    The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus rhamnosus (RP) in probiotic dairy drink production. Although Propionibacterium spp. is used for many purposes including biopreservative and adjunct culture, in this study, probiotic dairy drinks containing P. freudenreichii were evaluated in terms of their physicochemical, rheological, microbiological and sensory properties. The results of the study showed that P. freudenreichii can also be suitable for the production of probiotic drinks and that there are no adverse effects on the product characteristics. © 2019 Society of Dairy Technology
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    Characterization and antimicrobial properties of silver nanoparticules biosynthesized from cornelian cherry (Cornus mas L.)
    (Ankara University, 2024) Özeşer T.; Karagozlu N.
    Nanoparticles produced by green synthesis has been increasingly gaining popularity, especially because they are eco-friendly and low cost. In the present article, silver nanoparticles (AgNPs) were synthesized from the extracts prepared using cornelian cherry (Cornus mas L.) at two different temperatures. The properties of obtained AgNPs were determined through UV-Vis spectroscopy, SEM, EDX, FTIR, and XRD analyses, and their antimicrobial effects on four pathogenic bacteria were investigated. The analysis results conducted using UV-spectrophotometry, SEM, EDX, FTIR, and XRD on AgNPs prepared from extracts obtained at two different temperatures (20 °C and 60 °C) were similar. The groups playing a role in nanoparticle formation were determined to be C=C, C=O, and C-O, and it was also concluded that the two different extraction temperatures had no significant effect on nanoparticle synthesis and characterization. The cherry extract's antimicrobial activity was effective against Staphylococcus aureus, Listeria monocytogenes, and Salmonella Typhi, while it didn’t show activity against Escherichia coli O157:H7. The AgNPs at concentration of 25 mg/mL created inhibition zones of 9 mm, 9 mm, and 7 mm for L.monocytogenes, S.aureus, and S.Typhi, respectively, at 20 °C. It was seen that 25 mg/mL AgNPs synthesized at 60 °C formed 9 mm and 8 mm inhibition zones in S.aureus and L.monocytogenes cultures, respectively, whereas they showed no inhibiting activity against S.Typhi, and E.coli O157:H7. It has been seen that 20 °C has ease of application in two different temperatures applied in the preparation of silver nanoparticles and is a good alternative to chemical methods. © ️ 2024 The Author(s).