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OMURTAG KORKMAZ, BURCU İREM

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OMURTAG KORKMAZ

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BURCU İREM

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2022 - 20232
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Author: İÇEN, HAYRUNİSA × Subject: Agriculture ×

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Now showing 1 - 2 of 2
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    PublicationOpen Access
    Using microbial responses viewer and a regression approach to assess the eEffect of pH, activity of water and temperature on the survival of campylobacter spp
    (2022-03-01) OMURTAG KORKMAZ, BURCU İREM; İÇEN, HAYRUNİSA; İÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
    This study aimed at developing a model for evaluating the survival of various Campylobacter jejuni strains under different conditions in culture media and poultry data from ComBase. Campylobacter data of culture media (116) and poultry (19) were collected from Microbial Responses Viewer, an additional tool of ComBase. The Weibull equation was selected as a suitable model for the analysis of survival data because of the nonlinearity of survival curves. Then, the fitting parameters (first reduction time and shape parameter) were analysed through a Kruskall-Wallis test and box-whisker plots, thus pointing out the existence of two classes of temperature (0-12 degrees C and 15-25 degrees C) and pH (4-6.5 and 7-7.5) acting on the viability of C. jejuni. Finally, a general regression model was used to build a comprehensive function; all factors were significant, but temperature was the most significant variable, followed by pH and water activity. In addition, desirability and prediction profiles highlighted a negative correlation of the first reduction time with temperature and a positive correlation with pH and water activity.
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    PublicationOpen Access
    Microbiology and antimicrobial effects of kombucha, a short overview
    (2023-12-01) İÇEN, HAYRUNİSA; OMURTAG KORKMAZ, BURCU İREM; İÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
    Kombucha is a beverage usually prepared with black or green tea containing sucrose, and a synbiotic culture of bacteria and yeasts (SCOBY). This paper aims at offering an overview on kombucha microbiota, as well as on its nutritional composition, and antimicrobial effects. The microbiota of kombucha includes acetic acid bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter), lactic acid bacteria (Lactobacillus, Lactiplantibacillus, Lacticaseibacillus) and yeasts (Brettanomyces, Candida, Saccharomyces, Zygosaccharomyces), depending on raw materials, starter cultures, and fermentation temperature. The second topic of this review is the production path and kombucha composition, with a synopsis from a quali-quantitative point of view of the most important compounds. Finally, the review examines the antimicrobial potential, focusing on both Gram-positive and Gram-negative bacteria. An open question is on the probiotic status of kombucha; this review offers a contribution to this debate, suggesting for this beverage the status of post-biotic.