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DELİKANLI KIYAK, BERRAK

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DELİKANLI KIYAK

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BERRAK

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    Publication
    Potential prebiotic effects of mushroom extracts on the viability of bifidobacterium bifidum
    (Parlar, 2020-01-01) Özcan, Tulay; Yılmaz-Ersan, Lutfiye; Akpınar-Bayızıt, Arzu; Özcan, Özge; Delikanlı-Kıyak, Berrak; Özyürek, Merve Begüm; Teksoy, Şengül; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Özyürek, Merve Begüm; Teksoy, Şengül; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu/Gıda Teknolojisi Bölümü; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; 0000-0001-6889-9938; AAG-8219-2021; AAV-6653-2021; AAG-8194-2021; AAI-4330-2021; CAX-4988-2022; AAV-6653-2021; EBQ-8160-2022
    Prebiotics are included in many food formulations, especially in dairy products, in order to promote the growth of probiotics along with improvement of the nutritional quality. In this study, the ability of Bifidobacterium bifidum to ferment mushroom extracts as a potential prebiotic substrate was investigated. It was found that B. bifidum employed in the current work was able to ferment selected mushroom extracts.
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    Metataxonomic sequencing to assess microbial safety of buffalo yogurts in Amasra region
    (Mary Ann Liebert, 2023-11-03) Delikanlı-Kıyak, Berrak; Yılmaz, İlkay; DELİKANLI KIYAK, BERRAK; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu/Gıda İşleme Bölümü; 0000-0001-8093-3369; AAI-4330-2021
    Interest in the "microbiota" of dairy products and studies on this subject is increasing day by day. In this study, homemade buffalo yogurt was collected from five different local producers in Amasra province, and their microbiota was evaluated by next-generation sequencing. Salmonella enterica was found in all yogurts (1.2-3.17%). Klebsiella pneumoniae was found to be 1.12% and 5.15% in two of the samples. Staphylococcus aureus was found to be 3.17% in only a single sample. The presence of these potentially pathogenic bacteria suggests that more attention should be paid to hygiene rules during homemade production, processing, and distribution of these products being offered for sale in public markets. These yogurt products can potentially carry risks of contamination and should be periodically checked by the relevant authorities.