Browsing by Author "Aksu, Harun"

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    Molecular characterization of yeasts isolated from traditional Turkish cheeses
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020) Capece, Angela; Siesto, Gabriella; Aksu, Harun; Altunatmaz, Sema Sandıkçı; Aksu, Filiz Yılmaz; Romano, Patrizia; Yüceer, Yonca Karagül; Toğay, Sine Özmen; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Çevre Mühendisliği.; FQF-3683-2022; 36468917400
    Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parapsilosis, Clavispora lusitaniae, Saccharomyces cerevisiae, Kluyveromyces marxianus, Rhodotorula mucilaginosa, Meyerozyma guilliermondii (formerly Pichia guilliermondii), Candida zeylanoides and Candida albicans. Rhodotorula mucilaginosa and D. hansenii strains, from Kashkaval cheese, showed antilisterial activity, whereas only one K. lactis strain from Orgu cheese exhibited proteolytic activity.
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    Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2016-08-08) Aksu, Filiz; Altunatmaz, Sema Sandıkcı; Issa, Ghassan; Aksu, Harun; Togay, Sine Özmen; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; AAC-6337-2021; 36468917400
    Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of research especially in the bacteriologic analysis of baby foods. However, since these species were detected also in prepared foodstuffs. The objective of this study was to assert the presence of Cronobacter spp. in foodstuff offered for sale in Turkey. A total of 151 prepared foodstuffs including a variety of spice, flour, instant soup were purchased from different sales points. The presence of Cronobacter spp. were investigated in these samples. Cronobacter suspected isolates which were obtained by microbiological analyses were confirmed by PCR targeted to gyrB gene and were then identified by multiplex PCR. Prevalence of Cronobacter spp was estimated to be 17.88%. Out of 27 Cronobacter spp. isolates obtained, 13(48.1%), 6(22.2%), 5(18.5%), 3(11.1%) belonged to C. sakazakii, C. muytjensii, C. turicensis, C. malonaticus species, respectively. Consequently, the presence of the bacteria in widely consumed foodstuff revealed that Cronobacter spp. is subject to monitoring due to its opportunistic nature in terms of public health concern.