Araştırmada farklı sulama seviyeleri ve biyoaktivatör (ComCat) uygulamalarının ‘Rubygem’ çilek çeşidinde meyve kalite kriterleri üzerine etkileri incelenmiştir. Çalışmada dört farklı sulama seviyesi incelenmiş olup, A sınıfı buharlaşma kabından ölçülen buharlaşma miktarının tamamı olan IR100 konusu, uygulanacak suyun yarısının verileceği konu IR50, %75’inin verileceği konu IR75 ve %125’inin verileceği konu IR125 olarak adlandırılmıştır. İlave olarak biyoaktivatör uygulamaları bitki dikiminden yaklaşık iki ay sonra 3’er hafta arayla 4 kez yapılmıştır. Biyoaktivatörün incelenen parametreler üzerine tek başına etkisi önemsiz bulunmuştur. Sulama düzeylerindeki azalmayla meyvelerde özellikle tadı etkileyen SÇKM ve şeker/asit oranının önemli düzeyde arttığı görülmüştür. En yüksek SÇKM ve şeker/asit oranı %9,42 ve 21,7 değerleri ile IR50 konusundan elde edilmiştir. Buna karşın IR100 konusu dışındaki bütün uygulamalarda meyve ağırlığında önemli düzeyde azalmalar belirlenmiştir. Her ne kadar kısıtlı sulama meyve ağırlığında azalmaya neden olsa da son zamanlarda tüketicilerin yeme kalitesine verdikleri önem nedeniyle söz konusu rejimde meyvelerde artan şeker içeriği ile şeker/asit düzeyi çilek yetiştiricileri için önemli bir strateji olabilecektir. Bununla birlikte meyve ağırlığında azalmaya neden olmayan tam sulamanın biyoaktivatör ile birlikte uygulanmasıyla meyve tadının arttırılabileceği de belirlenmiştir.

Bu çalışma, Salmonella spp. ile deneysel olarak kontamine edilen broiler pirzolalarının 4oC’de muhafazasında bu patojen üzerine asidifiye sodyum klorit (ASK) ve ASK içeren sosun etkilerini incelemek amacıyla yapılmıştır. Örnekler 4oC’de muhafaza edilerek 0., 2., 3., 5. ve 7. günlerde Salmonella spp. yönünden incelenmiştir. Salmonella spp. sayısı bakımından hem günler hem de gruplar arasındaki farkın önemli olduğu tespit edilmiştir. Salmonella spp. sayısında en fazla azalma 2,14 log kob/g ile 1800 ppm ASK çözeltisi uygulanan grupta, en az etki ise 0,08 log kob/g ile 1200 ppm ASK içeren sos uygulanan grupta belirlenmiştir. Kontrol ve sadece marinat uygulanan gruplarda ise patojen sayısında artış belirlenmiştir. Araştırma sonunda Salmonella spp. sayısı üzerine en yüksek antimikrobiyel etkinin 1200 ppm ve 1800 ppm ASK içeren çözeltilerde 2 dakika bekletildikten sonra muhafaza edilen broiler pirzolalarında olduğu tespit edilmiştir. Bu nedenle, asidifiye sodyum klorit çözeltisinin broiler pirzolalarında Salmonella spp. riskinin azaltılmasında etkili olacağı sonucuna varılmıştır.

Probiyotikler tüketicinin sağlığı üzerinde olumlu etkileri olan mikroorganizmalardır. Probiyotik uygulamalarının sağlık üzerine etkileri hakkında yapılmış pekçok araştırma bulunmaktadır. En yaygın kullanılan probiyotik bakteriler; bifidobakteriler ve laktobasiller, laktokoklar ve streptokoklar gibi laktik asit bakterileridir. İnsanlar için probiyotik olarak kullanılan mikroorganizmalar arasında ayrıca mayalar, basiller ve enterokoklar da bulunmaktadır. Probiyotik mayalar son yıllarda bilim insanları için ilgi çekici bir alan olmuştur. Yapılan bazı çalışmalar Saccharomyces cinsine ait türlerin antibakteriyel ve probiyotik özelliklere sahip olabileceklerini göstermiştir. Saccharomyces boulardii yıllardır insanları farklı gastrointestinal rahatsızlıklarından korumak veya hastalıklardan iyileştirmek amacıyla probiyotik olarak kullanılan, patojenik olmayan bir mayadır. S. boulardii özellikle ilaç endüstrisinde genellikle liyofilize formda kullanılmaktadır. Yapılan bu derleme çalışmasında probiyotikler, mayaların probiyotik olma özellikleri ve probiyotik mayaların kullanım alanları hakkında bilgiler verilmiş ve bu alanda yapılan araştırmalardan örnekler sunulmuştur.

Dracocephalum moldavica L. has been used as both treatment of coronary heart disorders and food supplements. In the present study, determination of total phenolic and flavonoid content in methanol, ethanol and methanol/ethanol extracts of leaf was studied in Iranian Moldavian balm for the first time. Antioxidant activity of the studied plant was also measured. The methanol extract had the highest phenolic and flavonoid content, anthocyanin, DPPH and H2O2 radical scavenging activity. The ethanol extract showed the least amount of all. The methanol/ethanol extract showed the highest amount in two oxides including nitric and superoxide radical scavenging activities; it also showed the highest Ferric Reducing Ability Power. The obtained chromatograms of the plant using High Performance Liquid Chromatography showed that the highest and the lowest found phenolic compounds were caffeic acid and vanilic acid, respectively. The results show that this plant is a suitable natural antioxidant to reduce the oxidative stress in human being.

Fresh-cut fruits and vegetables have longer shelf lives when appropriate packaging materials having proper permeability properties are used. For this reason eight different packaging materials having different permeability properties were used and it was aimed to determine the appropriate packaging material and analytical and mathematical shelf lives of fresh cut red cabbage. Head space analysis, microbiological and sensorial analysis together with pH, weight loss (%) and colour analysis were performed. As a result of the study, it was determined that low density polyethylene (LDPE) film having 20 µm of thickness and 12276 cc/m2-day of oxygen permeability was determined as the most suitable packaging material for packaging of fresh-cut red cabbage. Mathematical microbiological shelf life was determined as 12.33 days and both analytical microbiological and sensorial shelf lives were determined as 12 days. It was shown that Gompertz equation can be used in determination of microbiological shelf life of fresh-cut red cabbage since the analytical and mathematical shelf life results fit to each other. Also, the equation that can be used in calculation of shelf life of fresh-cut red cabbage when packaged with AYPE film having 12276 cc/m2-day oxygen permeability was determined as log(Nt/N0) = 6,83 × exp{-exp{[(0,80*e)(6,83-t)/6,83]+1}}.

This study was evaluated the quality properties of traditional drink sherbets that are prepared from black mulberry and blueberry fruits. After production sherbets were investigated to determine their pH, acidity, °brix and colour values, total sugar, phenolic, anthocyanin and antioxidant contents. Moreover the sherbets stored at 4°C during 2 months and the changes in these quality properties were examined per month. As a result statistically significant changes were observed in the quality properties of these sherbets of black mulberry and blueberry fruits which are known with their rich content of phytochemical compounds. The results show that in blueberry sherbet the degradation of phenolics was faster than black mulberry sherbet. Anthocyanins that are higher in black mulberry sherbets after production were preserved better in blueberry sherbets at the end of 2nd month. L*and a* values decreased for blackberry and blueberry sherbets during storage. b* value decreased from 5.59 to 4.92 for blackberry sherbet while it increased from 0.62 to 0.79 for blueberry sherbet at the end of the storage time.

High vacuum steam distillation, simultaneous distillation extraction, steam distillation, purge and trap methods are used for sample preparation in volatile component analysis. Since these methods are difficult and costly to implement, these methods have left their place to the solid phase microextraction technique. Extraction conditions such as extraction temperature, extraction time, sample volume and fiber type should be optimized in order to increase the efficiency of extraction in volatile component analysis with solid phase microextraction in foods. In the optimization of extraction conditions in volatile component analysis of foods, studies have been carried out to utilize the response surface method, which reduces the number of experiments and also examines the interaction effect of the independent variables. In this review, it is aimed to give information about current studies using response surface methodology in optimization of volatile compound analysis of foods using solid phase microextraction technique.

Honey samples were obtained from wild and domesticated sources and analyzed for some physicochemical properties such as color, pH, moisture content, ash content, refractive index, specific gravity, total solid, viscosity, glucose and fructose content following Standard Association of Official Analytical Chemistry. The following range of values for pH (3.55-4.20), moisture content (18.50-25.60%), soluble solids (74.10-81.20%), ash content (0.08-0.14%), specific gravity (1.38-1.47), refractive index (81.3-83.4%), fructose content (40.5-63.04%) and glucose content (19.35-32.34%). The mineral composition analyzed revealed potassium to be the dominant mineral in the honey samples followed by Calcium. However, Cadmium and lead where not detected in the honey samples. The results indicated that parameters such as pH, moisture content, ash content, specific gravity, sugar (majorly fructose and glucose content), fructose/glucose ratio, glucose/water ratio conform within the limit of the international standard for honey. However, moisture contents of the wild honey samples (22.05% and 25.60%) were a little higher than the Codex Standards of ≤ 21%. In conclusion, the honey samples investigated have the needed quality criteria and are good for human consumption. The results also revealed excellent organoleptic acceptability of the honey samples, hence are suitable for human uses.

Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today’s consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.

The study was conducted on farmers' field in sofi district of Harari Regional State during 2013/2014 main cropping season, eastern Ethiopia, to investigate the impact of brewery sludge on sorghum production and soil fertility. The treatments comprised seven levels of brewery sludges (0, 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0 t ha-1) and NP inorganic fertilizer at recommended rate, arranged in randomized complete block design with four replications. Application of brewery sludge at 15 t ha-1 significantly increased the yield and biomass yield of sorghum by 79 and 85% over control and by 57 and 67% over NP application, respectively. There was no effect of brewery sludge application on heavy metals concentrations in soil after crop harvest, compared to international standard tolerable level. Co and Se levels were high in the control as well as in the soils treated with brewery sludge indicating the already high concentration of these heavy metals in the soils of the area. Plots, which received higher brewery sludge application, resulted in decreased or less percentage of grain nitrogen content showing the independence of grain protein content on lower brewery sludge level. The nitrogen uptake by sorghum grain, straw and the total was maximum (52.68, 44.25 and 79.03 kg ha-1, respectively) with the application of brewery waste sludge at 10 and 15 t ha-1 which were significantly higher than the other brewery sludge and NP mineral fertilizer applications.