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ÇIBIK, RECEP

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ÇIBIK

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RECEP

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2008 - 200912020 - 20212
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    Publication
    Effects of non-feed removal molting methods on egg quality traits in commercial brown egg laying hens
    (Elsevier, 2008-01-01) Çıbık, R.; Petek, M.; Gezen, S. S.; Alpay, F.; ÇIBIK, RECEP; PETEK, METİN; BAYRAMİÇ, ŞERİFE ŞULE; ALPAY, FAZLI; Veteriner Fakültesi; 0000-0003-0708-3833; AAE-4562-2019; B-1526-2018; CJW-9519-2022; DNZ-6767-2022
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    Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance
    (Czech Academy Agricultural Sciences, 2021-01-01) Tavsanli, Hakan; Muş, Tülay Elal; Çetinkaya, Figen; Ayanoğlu, Ergün; Çıbık, Recep; ELAL MUŞ, TÜLAY; ÇETİNKAYA, FİGEN; AYANOĞLU, ERGÜN; ÇIBIK, RECEP; Veteriner Fakültesi; Gıda İşleme Bölümü; 0000-0002-3943-0097; K-1637-2017; AAW-5282-2020; CIP-6922-2022; CEH-2176-2022; CJW-9519-2022
    Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and rain samples (total of 300 samples) by the same methods nomadic peoples used for several centuries in Turkey. Inoculation into the reconstituted skim milk followed by planting on specific media and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) analysis allowed for the identification of 18 Lactobacillus delbrueckii subsp. and 26 Streptococcus thermophilus. A multiplex polymerase chain reaction (PCR) assay applied to lactobacilli enabled the identification of 5 isolates as L. delbrueckii subsp. bulgaricus. The isolates showed a varying range of acidification rates and proteolytic activity in reconstituted skimmed milk (RSM). S. thermophilus isolates showed a broader range of resistance and the most frequent resistance was observed for streptomycin (69.2%), gentamycin (65.3%), clindamycin (61.5%), ampicillin (61.5%), kanamycin (53.8%), and erythromycin (50%). For L. delbrueckii subsp. the highest resistance was determined for vancomycin (38.8%), ciprofloxacin (33.3%), and penicillin (27.8%). The frequency of multiple resistance was tested on 14 different antimicrobials determining that 19 S. thermophilus (73%) and 3 L. delbrueckii subsp. (16.7%) demonstrated resistance to more than three different antibiotics. In contrast to this wide-ranging resistance, five isolates from each genus were found to be susceptible to all tested antibiotics. The present study indicates that lactic acid bacteria (LAB) isolated from nature may have broad-range of resistance to antibiotics and could be a source for the transfer of resistance.
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    Publication
    Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including brucella melitensis
    (Sage Publications Ltd, 2021-10-06) Tavşanlı, Hakan; Aydın, Mehmet; Ede, Z. A.; Çıbık, Recep; ÇIBIK, RECEP; Veteriner Fakültesi; Gıda Hijyeni ve Teknolojisi Ana Bilim Dalı; CJW-9519-2022
    The aim of the present study was to investigate the detrimental effect of ultrasound application, as an alternative to pasteurization, on raw goat milk microorganisms and some food pathogens including Brucella melitensis. For this purpose, six different ultrasound applications with a power of 20 kHz at 100%, 50% and 10% amplitudes with or without pulsation were practiced. Colour changes as an increase in brightness (L-value) and decrease in yellow colour value (b-value) were determined in either pasteurized or ultrasonified groups. The most efficient detrimental effect on bacteria was obtained at 100% amplitudes (III and IV group). In these groups, decrease of TAMB, coliforms, streptococci, lactobacilli, yeast and mould counts were 6.52, 6.27, 5.31, 5.61, 5.27 and 4.02 log cfu/ml respectively in raw milk. Inactivation of food pathogens Brucella melitensis type 3, Salmonella Typhimirium, Escherichia coli, Listeria monocytogenes and methicilin resistant Staphylococcus aureus inoculated in goat milk was approximately 99%, which was as efficient as HTST and LTLT pasteurization process. Consequently, ultrasound applications can be an alternative to heat processes in dairy since effective bacterial inactivation could be attained in a relatively economic and environmentally friendly way.