Person: 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; Ziraat Fakültesi; Gıda Mühendisliği 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-8160-2022Prebiotics 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.Publication 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; İznik Meslek Yüksekokulu; Gıda İşleme Bölümü; 0000-0001-8093-3369; AAI-4330-2021Interest 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.Publication Therapeutic potential of cordyceps militaris extracts and its structural effects on the cultured milk model(Elsevier, 2023-11-10) Delikanlı Kıyak, Berrak; Özcan, Tülay; DELİKANLI KIYAK, BERRAK; ÖZCAN, TÜLAY; İznik Meslek Yüksekokulu; Gıda Mühendisliği Bölümü; 0000-0001-8093-3369; AAI-4330-2021; AAG-8194-2021The study was the production of the probiotic cultured milk enriched with the edible mushroom crude extract and its evaluation to gain insight about the prebiotic potential of Cordyceps militaris. During the 28-day shelf life; microbial, physico-chemical, textural, and sensorial properties were investigated. The results indicated that the probiotic milk with extract was influential on values of gel firmness, color and sensorial attributes . The interaction between extract and probiotic culture, and hence increased acidity, has an impact on textural properties. Moreover, in terms of taste the extract left a dominant aroma in-mouth and bitterness in throat, and in terms of odor it suppressed the characteristic flavor of probiotic cultured milk. Consequently, the results suggested that extract showed a positive stimuli on growth and activity of probiotics, and it could be considered as potential prebiotic source as its impact had been evaluated on fermentation by a cultured model.Publication Probiotic fermentation and organic acid profile in milk based lactic beverages containing potential prebiotic apple constituents(Ankara Üniversitesi, 2023-01-01) Özcan, Tülay; Yılmaz-Ersan, Lütfiye; Akpınar-Bayizit, Arzu; Delikanlı-Kıyak, Berrak; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; iraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; AAG-8194-2021; AAG-8219-2021; CAX-4988-2022; AAI-4330-2021; HEI-2120-2022; CLV-1152-2022; CFS-2827-2022Probiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage fortified with probiotic milk/apple juice to understand the utilization of apple juice as a prebiotic source and investigate the organic acid profile. By monitoring the fermentation development and bacterial growth the results obtained indicated that the probiotic bacteria were viable over the predicted shelf life; the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, conferring that the beneficial health effects on the host as probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. Lactobacillus casei exhibited higher survival than the other lactic strains, presumably due to its higher ability to tolerate low acidity. During the fermentation and storage of milk based lactic beverages containing apple juice the formation of organic acids were determined as an indirect characteristic for growth of lactic acid bacteria. Lactic, acetic, malic, tartaric and citric acids were the primary organic acids. The quantities of propionic and butyric acids as short chain fatty acids were noted to increase during fermentation, being strain-specific. In conclusion, when probiotic milk is fortified with apple juice nutraceutical components, it can be a potential source of substrate and a synbiotic matrix for the growth of probiotic bacteria without any nutritional supplement.