Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.

/pdf/characterization-and-probiotic-potential-of-lactic-acid-bfef7tdr79.pdf

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

The aim of the present study was to evaluate application of Ziziphora clinopodioides essential oil (ZEO) to extend shelf life and control Listeria monocytogenes and Staphylococcus aureus in chicken meatballs. The control and treated samples with different concentrations of ZEO (0.1, 0.2, and 0.3% vol/wt) were preserved at refrigerated temperature for 12 days and analyzed for microbial (total viable count, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, L. monocytogenes, and S. aureus), chemical (total volatile base nitrogen, peroxide value, protein carbonyl contents, and thiobarbituric acid reactive substances), and sensory (odor and off odor) properties at 2-day intervals. According to our findings, treated samples with different concentrations of ZEO showed better microbiological, chemical, and organoleptic properties compared to control sample until the end of the study period. Our results showed that 0.3% ZEO could be used for chicken meatball preservation without any unfavorable sensory properties.

Practical applications
Nowadays, increasing research has been focused on the application of different essential oils to extend shelf life and also control food-related pathogens in different food model systems due to concern regarding the use of synthetic additives and also increasing consumer interest for improvement of quality and organoleptic properties of food products. In the present study, Ziziphora clinopodioides essential oil as a natural substance could successfully extend the shelf life and control Listeria monocytogenes and Staphylococcus aureus in raw chicken meatball preserved at 4 °C until home cooking. Based on our findings, this essential oil can be used as a natural antimicrobial alternative to the synthetic chemical preservatives in food such as chicken meatball.

Effect of Ziziphora clinopodioides essential oil on shelf life and fate of Listeria monocytogenes and Staphylococcus aureus in refrigerated chicken meatballs

Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product

/pdf/kajian-pustaka-kualitas-minuman-probiotik-berbahan-dasar-nxv05u7o41.pdf

Kajian Pustaka: Kualitas Minuman Probiotik Berbahan Dasar Nabati dengan Variasi Sukrosa dan Bakteri Asam Laktat

/pdf/isolation-phenotypic-and-genotypic-charecterization-of-56grmex6st.pdf

Isolation, phenotypic and genotypic charecterization of yoghurt starter bacteris

http://www.cell.com/article/S2405844023041816/pdf

Trends and prospects in dairy protein replacement in yogurt and cheese

Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. Streptococcus salivarius subsp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) were obtained from both cones and yoghurts. Among the isolates, L. plantarum was frequently isolated except for these two bacteria (S. thermophilus and L. bulgaricus). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and S. thermophilus, and L. bulgaricus in cone yoghurt originates from the pine cones.

/pdf/identification-and-characterization-of-lactic-acid-bacteria-1f1efi8jq8.pdf

Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

Dunya nufus artisina paralel olarak, kuresel iklim degisikligi, plansiz kentlesme ve sanayilesme, tarimsal arazilerinin azalmasi gibi nedenlerle gida kaynaklarindaki azalma yakin gelecekte yetersiz beslenme ve aclikla ilgili yuksek potansiyel risk olusturmaktadir. Bu durum, son zamanlarda bilim insanlarinin yeni besin kaynaklari ve alternatif besin maddeleri konusunda arastirmalar yapmasina neden olmustur. Algler, yenilebilir insektler, mikrobiyal proteinler, mikrobik yaglar, in vitro et, sut urunu olmayan vegan peynir ve biyo-fermantasyon teknolojisi gibi bircok proses ve materyal alternatif olarak onerilmistir. Yenilikci gidalarin saglikli olmasinin yani sira, fiyat, lezzet ve raf omru gibi ozellikleri tuketicilerin kabulunde belirleyici olacaktir. Bununla birlikte, kulturel, dini ve sosyal faktorler de alternatif gidalari sinirlayici olabilir. Tum bunlara ragmen, muhtemelen gelecek kusaklar bugun tukettigimiz besinlerden cok farkli yiyecekler yiyor olacaklardir. Bu makalede, agirlikli olarak protein kaynaklari olmak uzere, gelecegin olasi alternatif gida kaynaklari ve teknolojileri hakkinda bilgi verilmesi amaclanmistir.

/pdf/possible-protein-sources-for-the-future-32rb6hhoez.pdf

Possible Protein Sources for the Future

Kurutma islemi, yiyecekleri uzun sure muhafaza icin ilk caglardan beri uygulanan en eski yontemlerden biridir. Turkler de Orta Asya’da bulunduklari sure icinde etleri, sut urunlerini, meyveleri ve sebzeleri kurutarak muhafaza etmisler; bu kulturu goc sirasinda Anadolu’ya tasimislardir. Gunumuzde ulkemizde ev kullaniminda ve sanayide, yiyeceklerin kurutmaya nazaran konserve yapilmasi, dondurulmasi ve derin dondurucularda muhafaza edilmesi yontemleri giderek yayginlasmakla birlikte Turkler yiyeceklerini kurutarak saklama aliskanligindan vazgecmemislerdir. Bu calismada Orta Asya’dan gunumuze Turk Mutfaginda uygulanan gida kurutma ve kislik kuru gida hazirlama teknikleri, gunumuz mutfagina etkisi ve izleri konulari ozetlenmistir.

/pdf/orta-asya-dan-anadolu-ya-kurutulmus-gidalar-166z2lmgb9.pdf

Orta Asya'dan Anadolu'ya Kurutulmuş Gıdalar

The purpose of this study were to identify the presence of E.coli O157 and to determine its prevalence in foods which were collected from various restaurants, shops and markets in Istanbul. Also, validation of detection method of E. coli O157 in all food stuffs was carried out according to applicability, repeatability, and minimum detection limit (LOD) and false positive and negative analysis based on TS EN ISO 16654 standard method. The results showed that the prevalence of E. coli O157 in food was 2%, and its prevalence increased in April and May.

http://www.agrifoodscience.org/index.php/TURJAF/article/download/1005/490

A Study on Prevalence of Escherichia coli O157 with a Verified Method in Foods

Aim: One of the most common bacterial infections in humans in the community and hospital settings is urinary tract infections. It is seen in the second frequency, with a rate of 25% among all infectious diseases. Urinary tract infections are caused by microorganisms that cause an inflammatory response in the urinary tract epithelium, more than 95% of which are bacterial agents. The aim of this study is to retrospectively examine and evaluate the bacteria isolated and their resistance/sensitivity to antibiotics as a result of microbiological analyzes of urine samples taken from patients who came to different services and polyclinics and inpatients with signs of urinary tract infection of a private hospital in Istanbul between 2017-2021 with the complaint of urinary tract infection.Method: In the study, 772 urine samples sent to the microbiology laboratory of the hospital between 2017-2021 were analyzed retrospectively in terms of isolated bacteria and their resistance/sensitivity to antibiotics. Data analysis was performed with SPSS Statistics version 26. Categorical variables were calculated as numbers and percentages. The difference between categorical variables was analyzed using the chi-square test.Results: In the study, microbiological culture/antibiogram results of urine samples of 772 patients, 572 of whom were female (74%) and 200 were male (26%), were examined. When the age distributions of the patients are examined; 6% are 0-15 years old, 5.9% are 15-24 years old, 33.9% are 25-49 years old and 54.2% are 49 years old and over. A total of 32 different bacterial species were isolated from urine samples, and the most isolated bacterial species were respectively; Escherichia coli, Klebsiella pneumoniae, and Proteus mirabilis. Among the antibiotics to which Escherichia coli isolates are most sensitive; amikacin (97.2%), meropenem (95.3%), imipenem (95.1%), colistin (94.7%), ertapenem (92%), tazobactam-piperacillin (88.6%), nitrofurantoin (87.7%), gentamicin (84.3%), ticarcillin-clavulanate (83.1%), and cefoxitin (82.9%). The antibiotics with the highest resistance development are respectively; ampicillin (71.3%), ampicillin-sulbactam (69.9%) and amoxicillin-clavulonic acid (49.4%). The antibiotics with the highest sensitivity in Klebsiella pneumoniae isolates are, respectively; colistin (70.4%) and amikacin (69.8%) were most resistant to ampicillin (94.9%), ampicillin - sulbactam (93.5%) and cefazolin (69.6%). In isolated Proteus mirabilis, the highest sensitivity was found to tazobactam-piperacillin (78.8%), aztreonam (78.6%) and meropenem (75%), while the antibiotics with the highest resistance development were nitrofurantoin (72.7%) and colistin (81.5%).Conclusion: Widespread use of antibiotics against UTI pathogens has led to the emergence of antibiotic-resistant strains. The most important reason for the formation of antibacterial resistance is the use of antibiotics for a long time and in insufficient doses. In addition, the wrong choice of antibiotics leads to the development of resistance. This situation affects the treatment process and reveals the need to determine the right chemotherapeutic options for an effective treatment. The antimicrobial resistance distributions of bacteria causing urinary tract infections show differences according to time and region. Because the antibiogram test results take time, patients who apply to clinics and hospitals with the complaint of UTI are usually treated with empirical antibiotics. In the selection of empirical preparations, first of all, the most frequently isolated agent and the antimicrobial agent with the lowest resistance rate should be taken into consideration, and if possible, urine samples should be delivered to the laboratory for agent isolation and antibiogram evaluation before starting antibiotic therapy.

/pdf/determination-of-bacterial-species-and-their-antibiotic-2rwfs6ys.pdf

Determination of Bacterial Species and their Antibiotic Susceptibility Profiles Isolated from Patients with Urinary Tract Infection in a Private Hospital in Istanbul

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