Yazar "Agirman, Bilal" seçeneğine göre listele

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    Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
    (Elsevier, 2022) Gunduz, Cennet Pelin Boyaci; Agirman, Bilal; Gaglio, Raimondo; Franciosi, Elena; Francesca, Nicola; Settanni, Luca; Erten, Huseyin
    This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono-and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.
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    Identification of yeasts in fermented foods and beverages using MALDI-TOF MS
    (Oxford Univ Press, 2022) Gunduz, Cennet Pelin Boyaci; Agirman, Bilal; Erten, Huseyin
    Yeasts are an important group of microorganisms and contribute to the fermentation of a broad range of foods and beverages spontaneously or as a starter culture. Rapid and reliable microbial species identification is essential to evaluate biodiversity in fermented foods and beverages. Nowadays, high-throughput omics technologies and bioinformatics tools produce large-scale molecular-level data in many fields. These omics technologies generate data at different expression levels and are used to identify microorganisms. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a powerful analytical technique in proteomic technology. It is a tool used to analyze the peptides or proteins of microorganisms for identification. MALDI-TOF MS has been used for the taxonomic identification of microorganisms as a fast, high-throughput, and cost-effective method. This review briefly discussed the application of MALDI-TOF MS in identifying yeasts in fermented foods and beverages.
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    Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices
    (Elsevier Sci Ltd, 2022) Sevindik, Onur; Güçlü, Gamze; Agirman, Bilal; Selli, Serkan; Kadiroglu, Pinar; Bordiga, Matteo; Capanoglu, Esra
    Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.
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    Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits
    (Academic Press Inc Elsevier Science, 2018) Ben Ghorbal, Akram; Leventdurur, Sezgi; Agirman, Bilal; Boyaci-Gunduz, C. Pelin; Kelebek, Haşim; Carsanba, Erdem; Darici, Merve
    In this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bahce, Saricam, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factors on the ripening progression based on the agronomic fruit traits and phenolic fraction. Differences in the technological use of olive fruits were observed among samples of different origins. The phenolic compounds of 25 olive samples were analyzed by HPLC-DAD-ESI-MS/MS, and 9 phenolics belonging to different families of phenols were identified and quantified. The harvest time and the geographical location were observed to interact and quantitatively govern the phenolic compounds production during maturation of olive fruits. Gemlik olive phenolic compounds can be used as a marker of each growing area and as a predictor of the optimal harvesting date, to optimize the organoleptic and nutritional value of the end product.
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    Natural Microflora of Different Types of Foods
    (Springer International Publishing Ag, 2019) Erten, Huseyin; Agirman, Bilal; Boyaci-Gunduz, Cennet Pelin; Carsanba, Erdem; Leventdurur, Sezgi
    The sources of thousands of different microorganisms in foods could be either natural or external. The microorganisms in foods are divided into three groups as molds, yeast and bacteria. Natural microflora of foods influences the quality, availability and quantity of products. Molds are generally known as spoilage microorganisms in foods. Therefore, usage of them in food processing is limited (i.e. mold ripened cheese, soybean fermented foods). Conversely, yeasts and bacteria are widely used as important microorganisms in food industry. They have ability to ferment sugars to some industrially important compounds such as ethanol, lactic acid, acetic acid and carbon dioxide. In addition, they can contribute to the texture, flavor and safety of foods. The microorganisms intrinsically existing in food play a key role in processing of numerous foods especially plant based fermented foods, milk and meat based fermented products. The aim of the present chapter is to discuss the natural microflora belonging to different foods and also to explain their functions during food processing.