Journal of Biological and Environmental Sciences
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Browsing by Author "0000-0003-3600-142X"
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Item Does daily consumed herbal tea have an inhibitory effect on dental plaque formation?(Bursa Uludağ Üniversitesi, 2022-12-06) Türkmen, Burcu; Altuntaş, Evrim Güneş; Demirel, Gülbike; Ayhan, Kamuran; Özoğlu, Özüm; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3600-142XIn this study, developmental conditions of some bacteria responsible for the formation of dental plaque on teeth were identified, levels of dental plaque formation were determined, and the antimicrobial effect of some herbal extracts on the biofilm producing bacteria was investigated. For this purpose, 9 dental bacterial strains and Streptococcus mutans ATCC 25175 selected as standard were allowed to create biofilm on dental composite material. In later stages, the bacterial numbers on the restorative material were determined. Then, inhibitory effects of green tea, black tea, linden, sage, ginger and cinnamon extracts, which are often consumed in daily life, on bacteria responsible for dental plaque formation was examined. To the results, almost all of the isolates and S.mutans found to form biofilm in the range of 3.62 to 5.05 log CFU/mm2 on the dental composite resin surface while the highest attachment was determined as 4.71 log CFU/mm2 for S. mutans. Also, all of the herbal extracts showed antimicrobial activity at different levels. Besides, the dental strains were identified as different species of Enterobacter, Halanaerobacter, Klebsiella, Staphylococcus, Streptococcus, Thermoproteus genera. Finally, it was found that cinnamon, ginger and green tea presented the highest inhibitory effect among plant extracts used in the study.Item A survey about plain and apricot probiotic drinks in shelf life process by different microbiological parameters(Bursa Uludağ Üniversitesi, 2022-10-28) Özüm, Özoğlu; Şaşmazer, Rukiye Çolak; Korukluoğlu, Mihriban; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-3600-142X; 0000-0003-3043-1904In recent years, people tend to consume probiotic products because of their health benefits. In accordance with this purpose, lots of different probiotic products, especially dairy products with or without various fruit contents are produced. Therefore, two commercial probiotic dairy drinks which were plain (PPD) and containing apricot (APD) and control group without any probiotic supplement were investigated in this study. For this aim, coliform (Klebsiella pneumonia (KPA12) as a test microorganism), total lactic acid bacteria, bifidobacteria, Lactobacillus acidophilus, mould and yeast were enumerated and pH alterations were observed during to 21- day shelf life of the drinks. Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strain mix were used as probiotics. Then, KPA12 (6.08 log CFU/mL) was totally prevented at 15th, 16th and 19th days on PPD, APD and Control, respectively. In the meanwhile, any mould and yeast growth were not observed. Additionally, number of total lactic acid bacteria, L. acidophilus and bifidobacteria almost protected to their 7 log CFU/mL level. Similarly, any dramatic changes were not seen on pH levels that ranged 4.15-4.25 of the drinks during the storage.