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    Effects of seasonal changes and environmental factors on bioindicator bacteria levels in Cardak Lagoon, Canakkale Strait, Turkey
    (De Gruyter Open Ltd, 2021) Kunili, İbrahim Ender; Ateş, A. Suat
    Çardak Lagoon is one of the most important marine environments in the Turkish Strait system, which is home to a variety of organisms. The lagoon is currently under stress and faces the risk of heavy pollution. For this reason, the present state of the lagoon was monitored in this study. During sampling from October 2018 to June 2019, the levels of indicator microorganisms fluctuated up to 4.04 Log10 cfu 100 ml-1 and their presence was found to be higher in warmer seasons. The highest positive correlations were observed for total coliform levels with salinity and chemical oxygen demand, whereas the highest negative correlations were found between the levels of fecal coliforms, pH and temperature. E. coli and fecal streptococci showed moderate correlations with the environmental factors in all seasons. Although nitrite and nitrate (NO2 + NO3) were not significantly correlated with bacteria levels, they were present at elevated levels. Çardak Lagoon showed the lowest microbiological and chemical quality in the summer season, and this situation continued into the autumn season as a possible result of increased wastewater discharge and human activities. The lagoon should therefore be monitored regularly and precautions should be taken to prevent severe ecological deterioration.
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    Length - Weight Relationships, Meat Yield and Morphometric Indices of Five Commercial Bivalve Species Collected from the Çanakkale Strait (Türkiye)
    (Istanbul University Faculty of Aquatic Sciences, 2024) Çolakoğlu, Serhat; Çolakoglu, Fatma; Kunili, İbrahim Ender
    This study was conducted to determine the meat yield, morphometric characteristics, length-weight relationships (LWRs) and their correlations with environmental variables of five commercial bivalve species collected monthly between 2014 and 2015 from the coastal waters of the canakkale Strait. A total of 8588 individuals were examined, and different ranges for both shell length (9.00-108.50 mm) and total weight (0.30-234.20 g) were determined according to species. The highest meat yields from Donax trunculus (16.40-23.34%), Mytilus galloprovincialis (14.89-34.35%) and Ostrea edulis (5.91-26.24%) were determined in spring, while Ruditapes philippinarum (10.80-29.53%) and Chamelea gallina (12.26-18.92%) had maximum yield in late summer and early autumn (p<0.05). Elongation index (SH/SL), compactness index (SW/SL), convexity index (SW/SH), and density indexes (TW/SL) were significant (p<0.05) and had high correlation coefficients (r=0.806-0.975). The mean value of the allometry coefficient (b) was 3.257 +/- 0.168, ranging from 2.291 to 4.058. Four species had negative allometries, namely D. trunculus (2.738), C. gallina (2.889), M. galloprovincialis (2.597) and O. edulis (2.728), while R. philippinarum (3.137) displayed positive allometry. The morphometric indices show high morphological resemblances. As a result, it is thought that the data obtained in this study can both provide data in the fields of biology and ecology for current scientific studies on these species, and can be used as a resource for the sustainable production of these commercial species.
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    Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
    (Wiley, 2024) Dinç, Selin Özge; Çolakoğlu, Fatma; Kunili, İbrahim Ender; Ormancı, Hasan Basri
    In this study, the effect of Lactiplantibacillus (L.) plantarum XL23 (Lp) and Saccharomyces (S.) cerevisiae RC212 (Sc) on flavour formation in fermented fish sauce production was investigated. The levels of, and relationship between, non-volatile and volatile compounds responsible for taste and aroma were determined in fish sauce samples. Regarding non-volatiles, the results showed that free amino acids and organic acids were significantly higher in Lp and Lp + Sc compared to traditional fish sauce. In fatty acids, there was an irregular distribution between the groups. In terms of volatile compounds, L. plantarum supported the presence of acidic compounds (1413.31 ng mL(-1)), while S. cerevisiae supported the presence of alcoholic compounds at high levels (3891.56 ng mL(-1)). Significant correlations between components proved the accuracy of analytical and sensory analyses and demonstrated the reliability of multi-replicate statistical interactions. The results indicated that inoculation with starter cultures changed the taste and aroma in favour of the strains.