In the present study, some microbial, chemical, and physicochemical characteristics occurring during ripening were observed in unpackaged and vacuum-packed Kashar cheese samples. Some microbial and chemical properties of Kashar cheese samples were studied Also, the free fatty acid ratio was determined with the SDS-Page Electrophoresis to determine proteolysis during the ripening period and with the High-Performance Thin Layer Chromatography (HPTLC) for lipolysis. Physical, chemical, and microbiological analyzes were made at 0, 15, 30, 45, 60, and 75 days of ripening during which the changes in the number of microbiologically total aerobic mesophilic bacteria (TAMB), Lactobacillus spp., Lactococcus spp., Pseudomonas spp., yeast-mold, lipolytic, and proteolytic bacteria were determined. In the present study, % lactic acid, pH, dry matter percentage, color parameters (L, a and b values) and water activity (aw) were analyzed during ripening and the changes during storage were defined. Lactobacillus spp., Lactococcus spp., TAMB, and proteolytic bacteria counts and % lactic acid ratios were higher in vacuum-packed Kashar cheeses. It was found that lipolysis and proteolysis were higher in cheese samples stored open during ripening.

Dahi is a fermented milk product containing probiotic lactic acid bacteria. This study aimed to isolate, identify, and characterize lactic acid-producing bacteria from native Dahi and evaluate their viability in orange juice using natural prebiotics. Dahi samples were obtained from local shops in Chattogram and Bogura, Bangladesh. Lactic acid-producing bacteria were isolated using MRS (de Mann Rogosa and Sharpe) medium. The isolated bacteria were identified through colony morphology, biochemical tests, and probiotic characteristics. Molecular identification was performed using polymerase chain reaction (PCR) targeting conserved 16S rDNA regions. Isolates of the genus Lactobacillus and Lactococcus lactis sp. Lactis were confirmed and used to develop probiotic orange juice. Prebiotics (Asparagus falcatus and Zingiber officinale) were added to the juice to support probiotic growth. The inoculated cell’s viability and the juice’s physicochemical parameters were evaluated during fermentation (48 hours) and storage (28 days). All fruit juice samples showed a mean number of viable cells of at least 1×105 CFU/mL during the 48-hour fermentation and 28-day storage in the refrigerator. Using natural prebiotics positively affected the survival of lactic acid bacteria, as demonstrated by bacterial colony growth on Petri dishes. Developing probiotic fruit juice enriched with prebiotics could be an effective alternative for individuals allergic or intolerant to milk-based products. Incorporating lactic acid bacteria from native Dahi into orange juice, combined with natural prebiotics, resulted in viable probiotic cells throughout fermentation and storage.

This research aimed to examine the impact of resveratrol and catalase on the motility, plasma membrane integrity, acrosomal membrane integrity, and mitochondrial activity of Ankara buck semen following freeze-thawed process. In this study, semen samples obtained from four mature bucks were divided into four groups: control (C), resveratrol 500 µM/ml (R), catalase 50 IU/ml (CAT), and resveratrol 500 µM/ml + catalase 50 IU/ml (CATR). After dilution with Tris/egg yolk extender, the semen samples were frozen in liquid nitrogen and then thawed for assessment. The CATR group gave the highest values across all evaluated parameters (motility, plasma membrane integrity, acrosomal membrane integrity, and mitochondrial activity) compared to the other groups (61 ± 1.0%, 72.6 ± 0.70%, 70.73 ± 0.67%, 60.9 ± 0.79%, respectively) (p<0.05). In conclusion, the combination of catalase and resveratrol significantly improved the quality of buck semen after freeze-thawed process, thereby contributing to enhanced reproductive outcomes and genetic preservation.

Aquaculture, while offering significant contributions to global food security, generates substantial amounts of industrial waste, posing environmental and economic challenges. However, this waste also presents untapped potential for innovation in gastronomy. This paper explores the emerging trend of utilizing aquaculture industrial wastes in culinary practices, aiming to reduce waste, promote sustainability, and create novel gastronomic experiences. Through a review of literature and case studies, we examine various methods for repurposing aquaculture waste, including upcycling into new food products, incorporation into culinary dishes, and extraction of valuable components. Additionally, we highlight successful initiatives that have integrated aquaculture waste into gastronomy, emphasizing the benefits of waste reduction, sustainable food practices, and culinary innovation. Challenges such as food safety, taste, and consumer acceptance are acknowledged, with strategies proposed for addressing these issues. Finally, we discuss future directions for research and development in this field, identifying opportunities for collaboration between the aquaculture industry and the gastronomy sector. By exploring the utilization of aquaculture industrial wastes in gastronomy, this paper contributes to a deeper understanding of sustainable food practices and culinary creativity in the context of aquaculture waste management.

The study, conducted in 2023 at the vineyard of the Agricultural Research and Application Center of Tokat Gaziosmanpaşa University, focused on the Alphonse Lavallée grape variety, a significant cultivar among table grapes. The research aimed to assess the impact of berry density on various quality parameters. Grape berries were selected across five different density categories (Y0-Y4), including a control group, to evaluate their physical characteristics (including width, length, weight, firmness, and skin color), chemical properties (pH, total titratable acidity, and soluble solids content), and phytochemical attributes (encompassing total phenol content, total antioxidant capacity, and total monomeric anthocyanin levels). The findings revealed that critical quality indicators—namely, soluble solids content, pH, total antioxidant capacity, and total monomeric anthocyanin—were maximized under the Y4 treatment. In contrast, the highest total phenol content was recorded in the Y2 and Y3 treatments. These results underscore the importance of berry density and berry/skin volume as key determinants of grape berry quality. The study contributes valuable insights into the role of these factors in enhancing the overall quality of table grapes, particularly in the context of the Alphonse Lavallée variety.

The experiment was conducted in Banke, Nepal, from February 2021 to May 2021 to find suitable spacing and weed management practices for spring maize. The experiment was conducted in a split-plot design in which main plots consisting of two spacings (S1:60 cm × 25 cm and S2:60 cm × 30 cm) and subplots consisting of five weed management practices as, W1: weedy check, W2: weed free, W3: atrazine @ 2 kg a.i. ha-1 as pre-emergence herbicide, W4: atrazine as pre-emergence herbicide followed by single-hand weeding at 30 DAS, and W5: straw mulch. Observations were taken for different parameters, that are, cob length, cob circumference, number of grains per cob, number of ears per hectare, thousand-grain weight, and grain yield. Based on spacing non-significant variations were found for all traits except for the number of ears per hectare. The highest number of ears per hectare (61667 ears ha-1) was found in S1 (60 cm × 25 cm). Based on weed management practices all the traits were significantly different, except the number of ears per hectare and thousand grain weight. The highest value of grain yield (6.15 mt ha-1) was found in straw mulch, and the lowest grain yield (3.72 mt ha-1) was found in the weedy check. A positive correlation was observed between yield and different weed management practices (WEM) (r = 0.5**) and other yield-attributing traits, that are, number of ears per hectare (NE) (r = 0.62**), the number of grains per cob (NK) (r = 0.82**), cob length (CL) (r = 0.47**), cob diameter (CD) (r = 0.68**), and total grain weight (TGW) (r = 0.52**). A negative correlation was observed between yield and spacing (S) (r = -0.41*).

Growth retardation and decreased vivid coloration are significant issues in the ornamental fish market, particularly among cichlids. This study investigates the effects of Schizochytrium sp. microalgae supplementation on the growth and skin coloration of the Jack Dempsey cichlid (Rocio octofasciata). Three experimental groups were established: a control group (C) with no supplementation, and two microalgae-supplemented groups with 0.5% (S05) and 1% (S10). The control group was fed a commercial diet, while the S05 and S10 groups received the microalgae mixed with the commercial feed via spraying. A total of 135 Jack Dempsey fish (mean initial weight: 1.17 ± 0.14 g) were stocked into nine glass tanks (100 L each), with three replicates per group. After a 60-day feeding trial, growth indices revealed significant differences (p<0.05) between the control and algae-supplemented groups. The S10 group exhibited the highest final weight (FW) and the lowest feed conversion ratio (FCR). Additionally, the weight gain (WG) and specific growth rate (SGR) values for the S10 group were significantly higher than those of both the control and S05 groups (p<0.05). However, skin color parameters, including L* (brightness), a* (+red/-green axis), b* (+yellow/-blue axis), chroma (Ch), and hue angle (Hue), showed no statistical differences among the groups. This study demonstrates that a diet supplemented with 1% Schizochytrium sp. can enhance growth parameters and serve as a beneficial feed additive for Jack Dempsey cichlids.

Exposure to bisphenol A (BP), an environmental pollutant, is potentially harmful to both human health and the environment. The purpose of the current research was to evaluate the effectiveness of β-caryophyllene (CF) (200 mg/kg) on rat cerebellar tissues exposed to BP (250 mg/kg). Thirty-five randomly selected male rats were split into five groups as: control (CON), olive oil (OL), BP, CF, and CF+BP. On day 15 of the experiment, all rats' cerebellar tissues were immediately extracted, followed by stereological and histological examination. Our results revealed that MDA level was significantly elevated in the BP group compared to the CON group (p<0.05). While no significant difference was detected in the mean cerebellar volume among the experimental groups, the BP group’s the Purkinje cell number was significantly reduced when compared to the CON group (p<0.05). In the CF+BP group, we found a significantly lower level of MDA and higher number of Purkinje cells compared to the BP group (p<0.05). Histopathological examination revealed that the BP group had the marked neuronal deterioration; however, in the CF+BP group, this structural alteration was not as severe than the BP group. Our findings showed that exposure to BP caused oxidative damage to cerebellar tissues, and administration of CF attenuated BP-induced toxicity via improvement of oxidative stress.

Bu çalışma, acı baklanın (Lupinus albus L.) acılığı giderme sürecinde bir ön işlem yöntemi olarak ultrasonun etkinliğini araştırarak, genel kalitesini ve besin profilini iyileştirmeyi amaçlamaktadır. Acı bakla tohumları protein ve diğer temel besin maddeleri bakımından bol miktarda bulunur, ancak başta acı bakla ve lupinidin olmak üzere acı alkaloidler içerirler ve bu da bunların gıda ve yem olarak kullanılmasında zorluklar yaratır. Geleneksel acılık giderme yöntemleri, zaman alıcı olan ve besin kayıplarına yol açabilen suya batırmayı içerir. Ultrason, besin bütünlüğünden ödün vermeden acılık giderme sürecini hızlandırma kabiliyeti nedeniyle umut verici bir alternatif olarak ortaya çıkıyor. Bu araştırmada, acılık giderme verimliliğini optimize etmek için acı bakla tohumlarına çeşitli koşullar altında ultrason ön işlemi uygulandı. Ultrason gücü, işlem sıcaklığı ve süresi gibi parametreler, alkaloitlerin uzaklaştırılması ve besin içeriğinin korunması üzerindeki etkilerini belirlemek için sistematik olarak değerlendirildi. Ön işleme tabi tutulmuş Lupin numuneleri daha sonra alkaloit konsantrasyonları, protein içeriği ve diğer besin özelliklerindeki değişiklikler açısından analiz edildi. Uygulanan ultrason destekli ekstraksiyon yöntemi yeni bir bakış açısı getirmiş ve ısıtma işlemi ultrasonla uyarlanarak acılık giderme işlemi daha kısa sürede gerçekleştirilmiştir. Ön sonuçlar, acı bakla tohumlarındaki acılık seviyelerini ve alkaloid konsantrasyonlarını azaltmada ultrason ön işleminin etkinliğini göstermektedir. Üstelik süreç, Lupin'de bulunan temel besin maddelerini korur ve böylece insan tüketimi ve hayvan yemi için değerli bir protein ve diğer besin kaynağı olma potansiyelini artırır. Bu çalışma Lupin için sürdürülebilir ve verimli ön arıtma yöntemlerinin geliştirilmesine katkıda bulunarak gıda, yem ve çeşitli endüstriyel uygulamalarda daha geniş kullanımının yollarını açıyor.

This study aimed to determine the effect of ultrasonic sound waves on modifying the chemical structure of biodiesel to bring its physical properties closer to petroleum diesel. In this direction, safflower oil was selected because its fatty acid composition is similar to fatty acid esters of petroleum diesel and is a sustainable source. Refined safflower oil, the free fatty acid content of which was determined, was reacted with methanol under NaOH catalyst to perform the transesterification reaction. After biodiesel production, samples were incubated in an ultrasonic bath for 60, 120, and 180 minutes. FTIR, density, free fatty acid content, flash point, viscosity, and cloud point analyses investigated the effect of incubation times on biodiesel's chemical structure and properties. FTIR spectra showed that ultrasonic sound waves partially decomposed fatty acid methyl esters and increased the number of volatile components in biodiesel. The flash point of biodiesel has been associated with a decrease of 89°C, and the low flash point is expected to increase fuel efficiency. Kinematic viscosity values were measured in the 3.4583-3.5115 mm²/s range, and density values were measured in the 0.8820-0.8872 g/ml range. These values show that biodiesel complies with national and international standards. As a result, the ultrasonic bath process applied to biodiesel showed a similar result to chemical modification methods by affecting the structure of fatty acid chains. Thus, it brought the physical properties of biodiesel closer to petroleum diesel. It is seen that this method is a more efficient alternative for biodiesel production because it does not use additional chemicals, and the process is faster. In conclusion, by increasing the production of the drought-resistant safflower plant, sustainable energy resources will be contributed, while its waste can be evaluated as animal feed. Ultrasonicated safflower biodiesel can also be used as an efficient, environmentally and mechanically friendly alternative fuel source.