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    Antagonistic activities of lactic acid bacteria isolated from Pastirma
    (Elsevier Science Bv, 2016) Cinar, Kubra; Kaya, Mukerrem; Kaban, Guzin
    [Abstract Not Available]
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    Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
    (Wiley, 2022) Kaban, Guzin; Sallan, Selen; Topcu, Kubra Cinar; Borekci, Bilge Sayin; Kaya, Mukerrem
    The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10(8)-10(9) cfu g(-1) during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10(6) cfu g(-1) during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
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    Catalase positive cocci and volatile compounds in fermented sausages
    (Elsevier Science Bv, 2014) Kamiloglu, Aybike; Sayin, Bilge; Kaban, Guzin; Kaya, Mukerrem
    [Abstract Not Available]
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    Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk
    (Mdpi, 2025) Kaya, Mukerrem; Sayin, Bilge; Cinar Topcu, Kubra; Kaban, Guzin
    This study aimed to evaluate the impact of autochthonous strains (Pediococcus pentosaceus 128b, Latilactobacillus sakei S15, Lactiplantibacillus plantarum S91, L. plantarum S24 and Staphylococcus carnosus G109) used as mono and mixed starter cultures on the quality attributes of traditionally produced sucuk, a Turkish dry fermented sausage, in a local small-scale facility. At the end of ripening, samples underwent comprehensive microbiological and physicochemical analyses. The use of autochthonous starter cultures (ASC) showed no statistically significant influence on thiobarbituric acid-reactive substances and water activity value. Lower pH values were observed in groups with autochthonous lactic acid bacteria strains (ALABS) compared to the control group. However, ALABS inhibited Micrococcus/Staphylococcus growth by rapidly lowering the pH, except in the groups with S. carnosus G109. The use of ASC led to an increase in the L* values of sucuk samples, except monoculture L. plantarum S91. The correlation heat map illustrating the relationships between the starter cultures and volatile compounds revealed that all groups containing L. plantarum S91 exhibit a volatile compound profile different from other single or mixed cultures. According to the results of the principal component analysis performed to determine the relationship between the chemical groups of the starter cultures and volatile compounds, the groups containing L. plantarum S91 differed from the other groups and showed positive correlations with phenols, furans, acids, terpenes, aromatic hydrocarbons, ketones, nitrogenous compounds, esters, and aliphatic hydrocarbons.
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    Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
    (Mdpi, 2025) Kaya, Mukerrem; Sayin, Bilge; Topcu, Kubra Cinar; Karadayi, Mehmet; Kamiloglu, Aybike; Gulluce, Medine; Kaban, Guzin
    This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.
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    Identification and characterization of lactic acid bacteria isolated from sucuk, a traditional Turkish dry-fermented sausage
    (Elsevier Science Bv, 2018) Cinar, Kubra; Kaban, Guzin; Borekci, Bilge Sayin; Gulluce, Medine; Karadayi, Mehmet; Kaya, Mukerrem
    [Abstract Not Available]
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    Probiotic meat products
    (Elsevier Science Bv, 2014) Sayin, Bilge; Kamiloglu, Aybike; Kaya, Mukerrem; Kaban, Guzin
    [Abstract Not Available]
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    Probiotic properties of lactic acid bacteria strains isolated from pastirma
    (Elsevier, 2020) Topcu, Kubra Cinar; Kaya, Mukerrem; Kaban, Guzin
    In this study, the probiotic properties of 80 lactic acid bacteria (LAB) strains isolated from pastirma, a dry-cured meat product, were investigated. For this purpose, strains were investigated for their resistance to bile salt and hydrophobicity abilities. In 6 strains selected as a result of these analyses, development at high salt concentrations, auto-aggregation and co-aggregation, resistance to low pH, and adhesion analyses were performed. The growth percentage of all strains decreased with increasing bile salt concentration at both 25 degrees C and 37 degrees C. P. pentosaceus K7, K41, K44, K51 and K81 and P. acidilactici K99 gave the highest values in terms of hydrophobicity ability. The highest auto-aggregation and the highest co-aggregation were found in P. pentosaceus K41 (17.62%) and P. pentosaceus K44 strain (26.23%), respectively. These six strains showed tolerance to high acidity even at pH 2. The strains significantly maintained their viability in the simulated gastric and intestinal fluids. Furthermore, the strains had low adhesion capacity in Caco-2 and HT-29 cell lines and generally showed resistance under gastrointestinal system conditions. As a result, P. pentosaceus K44, P. acidilactici K99 and P. pentosaceus K41 could be considered as probiotic strains.
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    Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)
    (Springer, 2020) Kamiloglu, Aybike; Kaban, Guzin; Kaya, Mukerrem
    Purpose Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. Methods For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. Results These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 degrees C compared with 15 degrees C and 45 degrees C. The isolates which grown well within the pH scale pH 4.5-6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. Conclusions All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.
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    The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains
    (Mdpi, 2025) Yilmaz, Ozlem; Kaban, Guzin; Kaya, Mukerrem
    The aim of the study was to investigate the effects of different concentrations (0.15, 0.30, and 0.45 mL/L) of essential oils from coriander seeds (Coriandrum sativum), tarragon (Artemisia dracunculus), and orange peels (Citrus sinensis) on biomass, lipid content, and lipid yield of the strains Yarrowia lipolytica Y-1094, Y. lipolytica YB 423, and Y. lipolytica IFP29. The fatty acid composition of the oils produced by the strains was also determined. The highest biomass (5.38 +/- 1.80 g/L) and lipid production (0.98 +/- 0.42 g/L) were observed in the presence of Y. lipolytica IFP29 and Y. lipolytica YB 423, respectively. The lipid yield showed the highest value at the level of 0.45 mL/L in the presence of the Y. lipolytica Y-1094 strain. The correlation heat map results indicate that 0.45 mL of tarragon affected biomass and lipid content more than the other essential oils used. Y. lipolytica Y-1094 produced higher levels in terms of myristic acid and palmitic acid in all three essential oil sources than the other strains. The highest oleic acid level of all strains was determined in coriander seed essential oil, and the lowest in tarragon essential oil. The oleic acid level of Y. lipolytica Y-1094 was lower than that of the other two strains in all essential oils. Regarding linoleic acid, the oil level did not have a significant effect in the presence of tarragon and orange peel.