Çok fazla sayıda faydalı ve zararlı mikroorganizma insan gastrointestinal ekosistemini kolonize etmektedir. Bunlardan, faydalı bağırsak bakterilerinin sayısız ve önemli işlevleri bulunmaktadır. Bağırsak mikrobiyotasındaki bir dengesizlik, çeşitli hastalıkların (örneğin, tip 1 diyabet, kanser ve benzeri) gelişmesine yol açabileceğinden, bağırsak mikrobiyotasını değiştirmek için probiyotiklerin, paraprobiyotiklerin ve postbiyotiklerin kullanımı son zamanlarda ilgi çekmektedir. Bu kavramlar genellikle birbiri ile karıştırılmaktadır. Paraprobiyotik kavramı, öldürülmüş mikrobiyal hücrelerin kullanımını içerirken, postbiyotikler canlı mikrobiyal hücrelerin metabolik ürünlerini ifade etmektedir. Bu derlemede, probiyotik, paraprobiyotik ve postbiyotik yaklaşımları hakkında detaylı bilgi verilmesi amaçlanmıştır. Bu kapsamda, bu gruplar içerisinde yer alan mikroorganizmaların ve metabolitlerin neler olduğu, etki mekanizmaları, klinik özellikleri ve potansiyel terapötik uygulamaları hakkında bilgi sağlanmaktadır.

It is aimed to determine the socio-economic status of the people working in the seafood processing facilities in the Black Sea Region. A questionnaire was applied to a total of 102 sector employees working in 7 seafood processing plants operating in the Region to determine their social and economic status. There were 24 questions in the questionnaire and it was attempted to determine the socio-economic data of the participants such as age, gender, education level, working time, residence ownership, monthly income, and leisure time. The average working hours of the employees in their facilities are 1-5 years, the monthly income of 40.2% is between 2001-2500 TL. It has been determined that the personnel participating in the survey are 90.2% workers, 2% foremen, 2% technicians and 3.8% engineers.

A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus thermophilus, acetic acid (AA) and citric acid (CA)} of cheese milk on properties of Mozzarella cheese. Cheese made using BM and acidified with SC served as the control. Main effects of milk source and method of acidification of cheese milk showed a significant effect on yield of cheese whereas interaction effect was not observed. A significant interaction effect between milk source and method of acidification of cheese milk was observed for fat and protein percentages, meltability, b* value and sensory properties of resultant cheese. Fat and protein content was significantly higher in cheese made from BM acidified using AA and in control, respectively. Meltability was superior in Mozzarella cheese manufactured from CM acidified using CA compared to the control. Sensorily, Mozzarella cheese manufactured from mixed milk (CM: BM 1:1 ratio) acidified using CA obtained the highest mean score for all the sensory attributes and was significantly superior compared to the control. Therefore, the milk source and the method of acidification of cheese milk are closely linked to the yield and the quality characteristics of Mozzarella cheese and hence, careful selection of raw materials and manipulation of processing conditions are required to get an optimum quality end product.

Domestic and wild dogs of all ages and breeds are susceptible to Canine Coronavirus (CCoV) infections and be seen in Türkiye and amongst world. CCoV has recently been declared a zoonotic disease agent and the eighth pathogenic human coronavirus. This study was conducted on 143 naturally infected dogs with gastroenteritis which were not vaccinated against CCoV in Türkiye in 2015-2020. The data of dogs were analyzed seroepidemiologically, clinicopathologically and statistically. CCOV antibodies in serum and CCOV antigens in stool were detected by ELISA and lateral immunochromatography. The rising CCoV IgG antibody titers were detected at all dogs and were as follows; 64 ng/L in 81 (81%) dogs. CCOV and Canine Parvovirus (CPV) antigen were detected together in the stool of the 41 (28.7%) dogs. As a result, it was concluded that the CCOV agent is in circulation among dogs living in Türkiye. CCOV and CPV can cause co-infections and increased mortality. Although infection can be seen in dogs of all ages, it can be seen more frequently in dogs younger than 1 year of age, and especially in dogs younger than 6 months, and can cause enteritis, low hemoglobin, erythropenia, lymphopenia, leukopenia, thrombocytopenia, and hypoproteinemia.

This study aimed to analyze the spatial perception of educational buildings with historical significance by users. In this context, Antalya Vocational and Technical Anatolian High School, which is a historical building, was discussed as a material. A questionnaire was applied to individuals who graduated from this high school to examine how the facade design and garden layout were perceived in the spatial evaluation of the high school discussed in the study. Three different facade designs (modern, traditional, and mixed) based on the building complex were prepared using the AutoCAD, 3D Max, and Photoshop CS3 programs to be used in the questionnaire form consisting of open-ended and closed-ended questions. The frequency analysis was performed using the SPSS program to evaluate the data obtained after the questionnaire. According to the obtained results, it was determined that the middle age group was highly interested in the traditional and mixed facade design. It was observed that the participants further preferred the modern facade design as their level of education increased. It was observed that the participants preferred the mixed facade design more as their income level increased. Furthermore, it was determined that the mixed facade design was generally preferred more by the participants. In conclusion, the quality of historical buildings from the past should be updated with a modern perspective. Thus, positive effects will be achieved for the continuity of the building and its compliance with the environment. It is foreseen to provide positive effects both in terms of functionality and in the field of visual admiration and comfort by evaluating the changing needs of society over time and environmental factors together. On the other hand, while positive elements ensure the continuity of buildings and building complexes, it will also be possible to contribute to their becoming an urban image.

Ethiopia is considered as the possible origin and center of diversity for okra. Therefore, this study was conducted with the objectives of determining the genetic distance between indigenous okra collections and exotic commercial varieties and assessing genetic diversity of okra genotypes. The field experiment was conducted at Dire Dawa in 2016 using 14 indigenous collections and 11 exotic varieties in 5 x 5 triple lattice design. Data were collected on 9 and 29 qualitative and quantitative traits, respectively. The genetic distance measured by Euclidean distance ranged from 3.1 to 12.6 with a mean of 7.2. The highest genetic distances were observed between indigenous okra collections and exotic varieties viz. Guba-12 and NamdHari (12.6) followed by Guba-12 and Vellayani (12.3) and Mythri and Guba-12 (11.8). Dendrogram constructed by Unweighted Pair-group Method with Arithmetic Means grouped the 25 genotypes into seven major clusters in which the three clusters (Cluster II, III and V) were solitary, consisted of one genotype each, Cluster I consisted of six Indian commercial varieties, Cluster IV comprised of seven genotypes (four indigenous okra collections, one variety from USA and two from India), while Cluster VI and VII comprised of 5 and 4 indigenous okra collections, respectively. This study revealed the presence of wide genetic diversity among indigenous okra collections and exotic commercial varieties.

Goose meat has always had a gastronomic value for both international and Turkish cuisines. The aim of the present study is to introduce the goose meat dishes that belongs to local Anatolian cuisines, to contribute to the recognition of the traditions of goose meat dishes, to record the goose meat dishes as a gastronomic value and to transfer these values to the next generations. According to the results of the present review there is not enough recordings for traditional goose meat dishes and goose meat is not commonly used in restaurant menus. Also, despite the presence of local traditions in which goose meat is at the center, whether these customs and activities are adequately promoted or not well announced. As a result, these problems should be examined in a wide range from breeding to marketing, and after solving the problems in goose breeding and eliminating technical deficiencies, it is recommended to carry out tourism activities to increase the recognition of the goose meat, which has an important gastronomic value for Turkish cuisine.

In recent years the number of phytoplasma diseases that negatively affect yield and quality of many plants has been increasing around the world. As is known grafting, plant propagation materials (seed, bulb, tuber), parasitic plants and insect vectors play active role in the spread of phytoplasmas causing these diseases. These organasim which get through plate in the sieve tube element and systemically colonize the plant, it invade and multiply salivary glands, midgut, heomocel, brain and fat tissue after sucking up insect body with stylet. Subsequently they continue the cycle by moving to a new plant with a diseased insect feeding on a healthy plant. Although the existence of functional genomics in this cycle is known, there is little information about transmission of phytoplasma from vector to host plant or from host plant to vector, the mechanism of disease caused by phytoplasma in the plant and genomics involved in different reactions in the host plant against phytoplasmal infection.

Pseudomonas aeruginosa, belonging to the Pseudomonadaceae family, is Gram-negative, rod-shaped, motile, aerobic, endospore negative, oxidase and catalase positive. It is widely found in nature and isolated from soil, plants, water and animals. It can grow rapidly on the surface of the food and form oxidized products and mucous substances. P. aeruginosa, one of the leading foodborne pathogens, causes important concerns in food safety due to being a source of contamination, causing food poisoning and antimicrobial resistance in animals, forming biofilms and difficulties in preventing biofilms. In this review, information on history, microbiological, cultural and biochemical characteristics, virulence factors and pathogenicity of P. aeruginosa are given. In addition, infections caused by P. aeruginosa and its presence in food are described.

This study was performed to determine the effect of hatching system (house and hatcher) and egg weight (heavy and light) on pip-hatch time, hatchability and some gosling quality traits. A total of 389 eggs (fertile of candling) from 2-year-old Turkish Native Goose were used in the study. Before the incubation process, all eggs were individually numbered and weighed. Eggs were divided into heavy (≥160 g) and light (