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    Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures
    (Wiley, 2021) Tanguler, Hasan; Bozdogan, Adnan; Aksay, Salih; Kelebek, Haşim; Erten, Huseyin
    Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are two principal procedures used by producers for salgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in salgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in salgam produced by the direct procedure, while the highest values were determined in salgam produced by the addition ofLactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in salgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applications Salgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of salgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of salgams produced by using autochthonous LAB starter cultures isolated from various previous salgam fermentations. The aim of this study was to compare not only the salgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of salgams produced by traditional and direct methods. We found that salgam produced byLb. plantarumrepresented the highest amount of solid matter, ash, and color intensity compared to the other salgams. However, the highest anthocyanin was obtained in salgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in salgams.
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    Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey
    (E D P Sciences, 2015) Karaoglan, Selin N. Yabaci; Celik, Zeynep Dilan; Darici, Merve; Kelebek, Haşim; Erten, Huseyin; Isci, Burcak; Altindisli, Ahmet
    Characterization of the phenolic compounds of wines from Muscat of Bornova, a native aromatic white grape variety (Vitis vinifera) grown in the Aegean region of Turkey and the influence of terroir (Menderes, Halilbeyli and Kemaliye sub-regions) on these compounds were investigated. From Muscat of Bornova growing sub regions, Menderes/Izmir has a typical Mediterranean climate at around 90 m altitude which is located Eagean cost area with a fertile sandy-loamy soil; Halilbeyli/Izmir sub-region is located in inner Izmir, close to Manisa with 115 m altitude with same soil structure of Menderes. Kemaliye/Manisa has a transition climate between Mediterranean and continental climate at about 245 m altitude. Its soil is pale with a distinct amount of lime (similar to 30%) and sandy-loamy, as well. High performance liquid chromatography-diode array dedector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Four flavanols, eight phenolic acids and a flavonol were identified and quantified. It was observed that the total phenolic content in the Halilbeyli sub-region was the highest, followed by the Menderes and Kemaliye sub-regions. Procyanidin B4 was the most abundant flavanol and quercetin-3-O-glucoside was the only flavonol identified in all regions' wines. Sensory analysis was also used to investigate the influences of terroir. Statistically significant (0.05) regional differences were observed. Based upon sensory analysis, the wine obtained from Halilbeyli was darker in color, and had more astringency and bitterness than the others, and was the least popular wine. Kemaliye and Menderes were both preferred due to their better coloring, flavour, less astringency and bitterness attributes.
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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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    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.
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    Predominant yeasts in the sourdoughs collected from some parts of Turkey
    (Wiley, 2020) Boyaci-Gunduz, Cennet Pelin; Erten, Huseyin
    In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis usingHae III,Hha I, andHinf Iendonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (>= 400bp, 99% identity) asSaccharomyces cerevisiae(106),Kazachstania bulderi(11),Pichia fermentans(nine),Pichia membranifaciens(eight),Kazachstania servazzii(seven),Kazachstania unispora(four), andHanseniaspora valbyensis(three). Although collected sourdoughs were produced without using baker's yeast,S.cerevisiaewas the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region-dependent handling of the sourdough, different biochemical patterns were observed among the collected samples.