Journal of Biological and Environmental Sciences

Permanent URI for this communityhttps://hdl.handle.net/11452/16880

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Chemical composition, metabolizable energy and digestibility in pea seeds of differing testa and flower colors
(Uludağ Üniversitesi, 2007) Canbolat, Önder; Tamer, Ece; Acikgoz, Esvet; Ziraat Fakültesi; Tarla Bitkileri Bölümü
Chemical composition, tannin content, metabolizable energy, organic matter digestibility and their relations with gas production were assessed in pea seeds of differing testa and flower color in 2003 and 2004. The pea genotypes were classified in five testa colors (white, light green, dark green, dark green-brown and brown-black) or in two flower colors (white and purple). Wide variation existed in the chemical composition of the investigated individual pea genotypes between testa color or flower color groups. Crude protein content for pea seed samples varied from 192.3 to 262.1 g kg-1 with average N-free extract of 667.4 g kg-1, crude fiber of 65.1 g kg-1 and ether extract of 21.4 g kg-1. In general, crude protein content was higher in dark green-brown and dark brown-black seeded and in purple flowered genotypes. Dark testa colored pea genotypes had higher tannin content in both years; however this variation was not statistically significant. Purple flowered genotypes had significantly higher tannin content than the white flowered genotypes. White and green seeded peas with white flowers had consistently higher metabolizable energy than dark brown or black seeds with purple flowers, with an average of 12.6 MJ/kg DM for white seeds and 11.3 MJ/kg DM for dark brown black seeds. Organic matter digestibility showed a similar pattern to metabolizable energy. Gas production profiles showed variations in both rate and extent of gas production among the pea groups. Gas production from white and green seeded or white flowered genotypes was always higher than those of dark seeded or purple flowered genotypes. The correlation coefficients between tannin content and metabolizable energy, organic matter digestibility and gas production were weak and mostly non-significant.
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; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-3600-142X
In 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.
The effect of local production differences on physico - chemical and techno - functional properties of Artvin kavut flour
(Bursa Uludağ Üniversitesi, 2020-10-06) Özdemir, Emel; Uygur, Cansu S.; Güler, H. Damla; Uylaşer, Vildan; Fen Bilimleri Enstitüsü; Gıda Mühendisliği Bölümü
Soups are quite significant components of Anatolian cuisine, which has a deep-rooted food culture. In Turkish food culture, soups are named according to their ingredients or the local region where they are cooked and featured by the local food or the region itself. Mainly used in soups and produced for many years in Artvin region, kavut flour is one of such ingredients. Since people believed that it treated the sick people with its high nutritive value, sent away the evil spirits and was the symbol of abundance, the ancient Turks made sure to have kavut flour at their homes. However, it has become one of those traditional foods which have sunk into oblivion for its limited use in Artvin region. This research aims to introduce the kavut flour whose production has been continued but consumption has been limited to the region as well as to analyse the impact of local production differences on the product’s physico-chemical and techno-functional properties. To this end, kavut flour obtained from 10 different villages in Artvin were analysed for its water solubility index (WSI) (2,16 - 4,16 g/g), water absorption index (WAI) (240,92 - 344,13 g/g), oil absorption index (2,19 - 2,69 g/g), bulk density (10 -14,16 kg/m3 ), compressed density (4,66 - 9,5 kg/m3 ), ash content (1,59 - 2,28 %), moisture (5,35 -9,02%), acidity (0,02- 0,11 %) and protein amount (8,88 - 12%). According to the results, it has been observed that kavut flour has acceptable functional properties and local production differences significantly affect these properties. It has been determined that the physico-chemical properties of all kavut flours obtained from different regions are quite high.
Microbiological monitoring of olive fermentation process of Gemlik type dry-salted black olives and investigation of the effect of pasteurization on the product’s shelf life
(Uludağ Üniversitesi, 2017-11-17) Alak, Sibel; Uylaşer, Vildan; Ziraat Fakültesi; Gıda Mühendisliği Bölümü
In the present research, the microbiological changes that occurred during the fermentation process of traditionally produced Gemlik style dry-salted olives, locally known as “sele”, were monitored. Following the fermentation process, microbiological, chemical and organoleptic changes were investigated for the products which were stored at room temperature for a period of 6 months after various pasteurization processes (non-brined, oiled and non-oiled). At the initial stages of fermentation, microbial flora consisted of molds and lactic acid bacteria, and in the following stages no presence of lactic acid bacteria could be detected. None of Gemlik style dry-salted (sele) olive samples contained coliform bacteria. During the storage period, the highest total bacteria count (1,2x105 cfu/g) was detected in the control-oiled group and the lowest total count (10 cfu/g) was observed in the pasteurized non-oiled group. The samples within the control group exhibited mold growth, whereas the pasteurized samples rarely exhibited yeast/mold growth. Throughout the storage period, dry matter, pH, total acidity, protein, oil content and oleuropein (absorbance) values of samples were monitored, and no significant change was observed among the sample groups. In general, all samples were relished according to the organoleptic evaluation results conducted after fermentation and throughout the storage period. However, with their attractive appearance, oiled group Gemlik style dry-salted (sele) olives were preferred at higher rates compared to non-oiled samples with dull appearance. Additionally, the slightly rancid taste of oiled group samples towards the end of the storage period, received adverse opinions of some of the panelists. Saltiness values, on the other hand, were found to be at normal levels.
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; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-3600-142X; 0000-0003-3043-1904
In 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.

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