In this study, it was aimed to make a breakfast spreadable Cornelian cherry nectar similar to marmalade. Lactiplantibacillus plantarum DA100 strain, which has potential probiotic properties, was added to this nectar.  It was investigated whether this strain has an effect on various sensory properties of nectar. In the study, sensory and various chemical properties of nectar produced without probiotic microorganism were determined. Since the breakfast spreadable Cornelian cherry nectar produced in our study was not exposed to high temperatures for a long time, a very low HMF of 4.290 mg/kg was determined. Vitamin C was determined as 716.800 mg/L and total phenolic content was determined as 3156.64 mg GAE/100g. In the probiotic group, the microorganism viability, which was 1.5×1010 Log CFU/mL initially, was determined below approximately 1.5×106 Log CFU/mL at the end of 5 days. In addition, coliform bacteria and E. coli were not detected in any group during this period. Contrary to the texture score, the difference between the sensory evaluation results of the probiotic-added and the control group of breakfast spreadable Cornelian cherry nectar was significant in taste, bitterness, odor and sourness. An alternative to jams and marmalades, rich in vitamin C and phenolic content, limited HMF production, and a functional product with low sugar content were tried to be obtained, and when the results obtained are evaluated, the product is thought to be promising.

The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below <2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was <2 - 5.96 log cfu/g for sucuk and <2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-<4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was <6 log cfu/g in 23.33% of the samples, and 6-<8 log cfu/g in 50% of the samples.

In the present study, we aimed to isolate and biochemically identify tyramine-producing lactic acid bacteria (LAB) from black and green fermented olive samples produced by traditional methods and obtained from different provinces of Turkey. A total of 36 LABs, including Enterococcus spp. (2 isolates), Lactobacillus spp. (16 isolates), and Lactococcus spp. (18 isolates) were isolated from the fermented olive samples. Among them, 27 isolates could decarboxylate tyrosine amino acid; however, the decarboxylase enzyme activity of the remaining 9 isolates was negative. The ability of LAB isolates with positive enzyme activity to produce tyramine was evaluated using high-performance liquid chromatography (HPLC), and 6 isolates were found to be significant tyramine producers in vitro, producing tyramine at concentrations ranging from 107.251 to 207.618 mg L–1.

In the present study, we aimed to isolate and biochemically identify tyramine-producing lactic acid bacteria (LAB) from black and green fermented olive samples produced by traditional methods and obtained from different provinces of Turkey. A total of 36 LABs, including Enterococcus spp. (2 isolates), Lactobacillus spp. (16 isolates), and Lactococcus spp. (18 isolates) were isolated from the fermented olive samples. Among them, 27 isolates could decarboxylate tyrosine amino acid; however, the decarboxylase enzyme activity of the remaining 9 isolates was negative. The ability of LAB isolates with positive enzyme activity to produce tyramine was evaluated using high-performance liquid chromatography (HPLC), and 6 isolates were found to be significant tyramine producers in vitro, producing tyramine at concentrations ranging from 107.251 to 207.618 mg L–1.

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical properties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenic amine levels determined in the cheeses found below hazard limit values according to what legal limit.

In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract.

Non-dairy probiotic functional foods are receiving considerable interest recently owing to the inability to cause allergy in certain segments of the population. Studies on probiotication were carried out to determine the suitability of kunun-zaki as food matrix for production of probiotic beverage using single and mixed culture of Pediococcus acidilactici KU7, Pediococcus pentosaceus CREC5 and Lactobacillus rhamnosus GG. Probioticated and un-probioticated kunun-zaki samples were designated PKZ and UPKZ, respectively. There was a significant difference in the viable count during storage. Viable counts of the LAB strains decreased with increasing storage time with P. acidilactici KU7 having the highest viability at the beginning and end of storage (3.43 ± 0.06 and 0.93± 0.12 x108 cfu/ml). There was a decrease in pH of the PKZ samples within the 1st and 3rd week with corresponding increase in lactic acid production (71.16 ± 0.01 – 441.39 ± 0.01). Marked increase in pH and a decline in lactic acid were observed at the 4th week of storage in all samples. Total soluble solids content of the beverage was observed to decrease with increasing storage time ranging from 8.25 ± 0.01-4.97± 0.01. There was no significant difference in pH and total soluble solids of UPKZ and colour of the PKZ and UPKZ samples during storage. All the PKZ samples were able to inhibit the growth of selected pathogens with marked variability amongst the samples. The UPKZ sample also showed slight inhibitory activity. The samples showed a decline in proximate and mineral composition at the end of storage. Sensory evaluation showed the PKZ samples were preferred over the UPKZ samples. This study shows that probioticated kunun-zaki can serve as a suitable non-dairy alternative to dairy probiotic formulations and would be of health benefits to potential consumers.

The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below <2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was <2 - 5.96 log cfu/g for sucuk and <2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-<4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was <6 log cfu/g in 23.33% of the samples, and 6-<8 log cfu/g in 50% of the samples.

In this study, it was aimed to make a breakfast spreadable Cornelian cherry nectar similar to marmalade. Lactiplantibacillus plantarum DA100 strain, which has potential probiotic properties, was added to this nectar.  It was investigated whether this strain has an effect on various sensory properties of nectar. In the study, sensory and various chemical properties of nectar produced without probiotic microorganism were determined. Since the breakfast spreadable Cornelian cherry nectar produced in our study was not exposed to high temperatures for a long time, a very low HMF of 4.290 mg/kg was determined. Vitamin C was determined as 716.800 mg/L and total phenolic content was determined as 3156.64 mg GAE/100g. In the probiotic group, the microorganism viability, which was 1.5×1010 Log CFU/mL initially, was determined below approximately 1.5×106 Log CFU/mL at the end of 5 days. In addition, coliform bacteria and E. coli were not detected in any group during this period. Contrary to the texture score, the difference between the sensory evaluation results of the probiotic-added and the control group of breakfast spreadable Cornelian cherry nectar was significant in taste, bitterness, odor and sourness. An alternative to jams and marmalades, rich in vitamin C and phenolic content, limited HMF production, and a functional product with low sugar content were tried to be obtained, and when the results obtained are evaluated, the product is thought to be promising.