Bebek, Esra; Yangilar, Filiz

In this study, the fortified fermented beverages with Kombucha culture (SCOBY) and different concentrations of whey (25%, 50%, 75%) by using mulberry powder to give natural sweetness with mormix rich in bioactive components during fermentation (1st, 5th, 7th, 9th, 11th and 13th days) microbiological, physicochemical and sensory properties were planned. This effort was to develop an innovative, functional, and immune-boosting product by combining Mormix, which is rich in bioactive compounds, and nutritionally valuable whey in the production of Kombucha tea. The lowest acetic acid bacteria count (6.87 log10 cfu mL-1) was found in the control sample, and the highest (8.07 log10 cfu mL-1) was found in the sample produced with green tea+75% whey+mormix+mulberry powder (KMP3). Lactobacillus spp. and Lactococcus spp. counts were determined to be the highest in the KMP3 sample. The effect of the samples on the mold counts developed in Kombucha beverages was statistically significant (p<0.01). Using green tea and different raw materials for Kombucha fermentation caused changes in dry matter, titration acidity, and pH values. The viscosity results were very significant during fermentation and adding different concentrations of whey and mormix+mulberry powder (p<0.01). It was determined that the L*, a*, b*, C, α°, and ∆E* color parameters of Kombucha enriched with whey and mormix+mulberry powder changed during fermentation. In fermented beverage samples made with Kombucha culture, an increase was observed in total phenolic content (981.33-1515.30 mg GAE g-1) and antioxidant capacity (DPPH 59.03-94.29%) during fermentation depending on the raw materials added. The sensory analysis showed that the most preferred sample was green tea+25% whey+mormix+mulberry powder (KMP1). Increasing the fermentation time caused an increase in acidity, and on the 13th day, KMP2 and KMP3 were the samples with the lowest taste scores. It has been obtained from the thesis findings that Kombucha can be evaluated as a new fermented beverage because raw materials such as whey and mormix used in its production provide strong antioxidant properties.

Gülhan, Barış; Yangilar, Filiz

Contamination with pathogenic bacteria is the most common cause of foodborne illness and represents a public health problem worldwide. These pathogens can be controlled by adding extracts to fermented milk. In the present study, the effects of nettle extract on selected pathogenic bacteria in yogurt production were investigated. For this purpose, the antibacterial effectiveness of the extract additives in the presence of bacteria was examined and compared. Yoghurt samples, 24 different samples contaminated with 7 standard pathogen strains, were analyzed for chemical properties (pH and acidity) and antimicrobial activity after 1, 7, 14 and 21 days of storage at 4 °C. In particular, it was found that the decrease in pH and increase in acidity in the nettle extract samples after 21 days were significantly greater than in natural yogurt and yogurt samples containing nettle extract (0.5% and 1%, respectively) (p<0.05). Pathogens were reduced more significantly in samples treated with nettle extracts, which have antibacterial activity against pathogens. In particular, compared to natural yogurt, these samples showed significant antibacterial effects on the standard strains Streptococcus pneumoniae ATCC 45615, Klebsiella pneumoniae ATCC 70063 and Pseudomonas aeruginosa ATCC 27853 (p<0.01). Furthermore, in the samples containing nettle extract, the 1% concentration had synergistic effects on Streptococcus pneumoniae ATCC 45615, while the 0.5% concentration had synergistic effects on Klebsiella pneumoniae ATCC 70063 and Pseudomonas aeruginosa ATCC 27853. Overall, these results suggest that the nettle extract could be used as a natural preservative to improve the safety of yogurt and other dairy products.

Tüzemen, N.; Koçyiğit, R.; Özyürek, S.

It has tried to put Çayırlı district of Erzincan that overall structure of the cattle farmers and the problems with this study. In the region while 45,4% Brown Swiss and 47,8% Simmental are breeding, Holstein Friesian less are preferred. The average number of animals per farm has been identified as 10,6 ± 2.3. Farmers of 85,7% is cleaning the navels of calves after birth, while farmers 75.2% are make artificial insemination. The most common diseases in farmers are 50% foot and mouth diseas, 26% of brucellosis, mastitis 8.5%. 64% of farmers are evaluating their milk themselves. Farmers are milking by hand with 81% while the other of farmers are using mobile milking machine

Özyürek, S.; Koçyigit, R.; Tüzemen, N.

It has tried to put Cayirli district of Erzincan that overall structure of the cattle farmers and the problems with this study. In the region while 45,4% Brown Swiss and 47,8% Simmental are breeding, Holstein Friesian less are preferred. The average number of animals per farm has been identified as 10,6 +/- 2.3. Farmers of 85,7% is cleaning the navels of calves after birth, while farmers 75.2% are make artificial insemination. The most common diseases in farmers are 50% foot and mouth diseas, 26% of brucellosis, mastitis 8.5%. 64% of farmers are evaluating their milk themselves. Farmers are milking by hand with 81% while the other of farmers are using mobile milking machine.