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    Öğe
    Bal Arısı ve Bal Arısı Ürünleri
    (2021) Apan, Mukaddes Arıgül; Zorba, Murat; Kayaboynu, Ümit
    Türkiye farklı iklim ve coğrafi şartlara sahip olduğu için çok çeşitli bal arı ırklarının merkezi konumundadır. Türkiye’de yaygın olarak Anadolu arısı (Apis mellifera anatolica M.), Kafkasya arısı (Apis mellifera caucasia G.), Suriye Arısı (Apis mellifera syrica), İran arısı (Apis mellifera meda Skorikov, 1929) ırkları bulunmaktadır. Arıcılığın geçmişi Taş Devri ve eski medeniyet çağlarına kadar dayanmaktadır. İspanya'da yapılan kazılarda ortaya çıkarılan M.Ö. 7000 yıllarına ait arı fosil ve resimleri eski çağ insanlarının doğal yaşamlarında arılardan yararlandığını kanıtlamaktadır. Arının kültüre alındığı ilk yer Mısır olup, arıcılığın ise ilk defa 7000 yıl önce Orta Anadolu’da başladığı bilinmektedir. Literatürde Mısırlılarda arıcılığın daha da geliştiği, 4.000 yıl öncesinde balın malların alım satımında takas malzemesi olduğu ve vergi ödemede kullanıldığı belirtilmektedir. Günümüzde arıcılık sektörü oldukça gelişmiş ve bal dışında diğer arı ürünlerinin önemi de araştırmacılar tarafından keşfedilmiştir. Bal dışındaki diğer arı ürünleri arasında propolis, arı sütü, polen, arı ekmeği (Perga), arı zehiri ve balmumu yer almaktadır. Bu çalışmada arı ürünlerinin tanıtılması, beslenme ve sağlık açısından önemlerinin vurgulanması amaçlanmaktadır.
  • Küçük Resim
    Öğe
    Disinfection of Clostridioides difficile on spinach with epigallocatechin-based antimicrobial solutions and sodium hypochlorite
    (Elsevier B.V., 2023) Tosun, Melike Nur; Taylan Yalçın, Gizem; Korkmazer, Gizem; Zorba, Murat; Caner, Cengiz; Demirel Zorba, Nükhet Nilüfer
    The removal of C. difficile inoculated on fresh spinach leaves washed with antimicrobial solutions was investigated. In addition, the effect of washing solutions on the total aerobic mesophilic bacteria (TAMB) and Enterobacteriaceae in the fresh spinach was examined. The fresh spinach was washed through immersion in different concentrations (MIC, 2xMIC, and 4xMIC) of the natural disinfectant solution (NDS) consisting of EDTA, borax, and epigallocatechin gallate (EGCG) content developed in our laboratory and green tea extract-acetic acid (GTE-AA) for varying contact times (5 and 15 min). Different concentrations (50, 100, and 200 ppm) of sodium hypochlorite (NaOCl) and tap water as the control group were used to compare the effectiveness of the NDS. In addition, the effects of washing on the color, texture, and total phenol content of the spinach were determined. No statistical difference was observed in the washing of the spinach leaves with NDS prepared at 2xMIC and 4xMIC concentrations, while inhibition of C. difficile ranged between 2.11 and 2.32 logs. The highest inhibition was observed in the application of 50 ppm NaOCl for 15 min with a decrease of 2.88 logs in C. difficile spores. The GTE-AA and NDS decreased the number of TAMB by 2.27–3.08 log and, 3.21–3.66 log, respectively. Washing spinach leaves with natural disinfectant for 5 min caused a decrease of 2.58 logs in Enterobacteriaceae load, while washing with 50 ppm NaOCl for 15 min reduced Enterobacteriaceae load by 4 logs. Tap water was ineffective in reducing any microbial load. No difference was detected in the color parameters of the spinach through all washes. Although all antimicrobial washes made a difference in the texture of the spinach, the greatest loss in firmness was observed in the spinach washed with NaOCl. Washing spinach with epigallocatechin-based wash solutions can remove C. difficile in possible C. difficile contamination, thereby reducing the environmental load of C. difficile. Epigallocatechin-based disinfectants can be an alternative to chlorine-based disinfectants in improving the microbial quality of vegetables.
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    Öğe
    Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage
    (Springer India, 2014) Guneser, Onur; Zorba, Murat
    Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 A degrees C, 30 A degrees C, and 40 A degrees C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in -a colour value of helva through the storage time at 20 A degrees C and 30 A degrees C, while there was an increase in that value at 40 A degrees C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 A degrees C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.
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    Öğe
    Improvement of quality and shelf-life of Subye, a traditional beverage of Turkey
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2018) Apan, Mukaddes Arigul; Zorba, Murat
    Subye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Subye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Subye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%: 0.5% and 0.05%: 0.4%). No significant differences (p > 0.05) were found between the gum-containing samples and control samples for the Hunter color values and for the sensory characteristics, such as mouthfeel, taste, and overall acceptability (except for appearance). Nisin: natamycin (2 ppb:30 ppm) was statistically found to be the most effective antimicrobial combination for aerobic mesophilic bacteria after storage for 6 days. Nisin: natamycin (2 ppb:30 ppm) and nisin: potassium sorbate (2 ppb:250 ppm) combinations were found the most effective antimicrobial combinations for mold and yeast count after storage for 3 days and 6 days, respectively.
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    Öğe
    Kazdağları Bölgesi Salgı Ballarının Antioksidan ve Antimikrobiyal Özellikleri
    (2020) Yalazi, Emrah; Zorba, Murat
    Zengin biyoçeşitliliğe sahip Kazdağları bölgesi salgı ballarının antioksidan kapasite veantimikrobiyal etki değerlerinin belirlenmesi için yapılan bu çalışmada; Ayvacık, Bayramiç, Çan veYenice bölgelerinden temin edilen 25 adet salgı balı örneği kullanılmıştır. %DDPH antioksidankapasite analizi sonucunda; salgı ballarının antioksidan kapasite değerlerinin %41,50 ile %78,98arasında değişkenlik gösterdiği ve bazı bal örneklerinin %74,83- %78,27- %78,69- %78,98değerleriyle yüksek oranda antioksidan özellik gösterdiği belirlenmiştir. Salgı ballarınınStaphylococcus aureus ATCC 25923 ve Escherichia coli ATCC 1301 mikroorganizmaları üzerineantimikrobiyal etki gösterdiği, buna karşın Bacillus cereus ATCC 6633, Candida albicans ATCC10231 ve Saccharomyces cerevisiae ATCC 9763 mikroorganizmaları üzerine etki göstermediğitespit edilmiştir.
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    Öğe
    Microbiological and physicochemical properties of farm bulk tank milk and antimicrobial resistance of its dominant bacteria
    (Wiley, 2023) Tepeli, Seda Ozdikmenli; Zorba, Murat; Yalman, Musa; Bilgucu, Ertugrul; Zorba, Nukhet Nilufer Demirel
    This study determined the antibiotic resistance of the dominant bacteria in the 85 farm BTMs according to the guidelines recommended by the epidemiological cutoff values in the EUCAST. In addition, some physicochemical and microbiological properties of farm BTMs were investigated. The milk samples were divided into two groups according to their SCC values. The milk samples with higher SCC than 400,000 cells mL(-1) were further examined bacteriologically, and the antibiotic resistance of isolates was determined. The average TAMB value was 6.34 log CFU/mL in farm BTM. It was found that high-SCC values did not affect other physicochemical properties of BTM samples, such as fat, protein and total solids, except for lactose content. Seventy-two strains were isolated from 45 bulk milk samples. The most prevalent bacteria were Enterococcus spp. (23.61%). The other isolates were Citrobacter spp. (12.5%), Staphylococcus spp. (12.51%), Serratia spp. (11.12%), Klebsiella spp. (9.72%), Bacillus spp. (9.72%), and Enterobacter spp. (8.33%). In antibiotic resistance analysis, 52.6% of Enterobacterales isolates showed cefoxitin resistance, and nine Enterobacterales isolates were determined as the presumptive ESBL producers. None of them was confirmed as ESBL producers. Moreover, MDR was detected in 83.3% of Enterobacter spp. isolates and all Bacillus spp. isolates. The over and inappropriate use of antibiotics in mastitis treatment may cause antibiotic-resistant microorganisms in milk. It was found that 52.7% of the isolated bacteria were MDR, which could pose a risk to public health and food safety, with the consumer's increasing interest in consuming raw milk.