Person: OMURTAG KORKMAZ, BURCU İREM
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OMURTAG KORKMAZ
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BURCU İREM
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Publication Open 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.Publication Open 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.Publication Open Access Antibacterial and antiviral activities of stinging nettle (urtica dioica l.) leaf extract on norovirus and campylobacter jejuni as foodborne pathogens(2023-05-01) OMURTAG KORKMAZ, BURCU İREM; Aydin H. B., Korkmaz S., OMURTAG KORKMAZ B. İ.Research background. The cytotoxicity on various vital cell lines and the activity on foodborne pathogens (murine norovirus 1 as a norovirus surrogate and Campylobacter jejuni) of methanolic Urtica dioica L. leaf extract (UDE) were studied. Experimental approach. The cytotoxic concentration of 50% (CC50) was measured by the linearity between UDE concentrations and cell viability. Antibacterial effects on C. jejuni were analyzed by the broth microdilution method with a spectrophotometer. The virucidal and antiviral activities of UDE were determined by the virus titration method on the host cell infectivity and expressed as the tissue cell infective dose of 50% using the method of Spearman-Karber. Results and conclusions. The CC50 of UDE was determined on macrophage as the virus host cell. MIC and MBC of UDE were determined as 5 mg/ml and 20 mg/ml for both C. jejuni isolated from poultry meat and the standard strain. UDE inhibited MNV-1 on three pathways of host cell infectivity at approximately the same 50% inhibitory concentration (1.45-1.87 mg/ml). In conclusion, the present study tried to explain in detail the dose-dependent activity of Urtica dioica L. leaf extract on two important foodborne pathogens causing outbreaks worldwide. The results showed that it might be a safe and alternative food additive and supplement candidate at safe concentrations.Publication Open Access The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review(2022-11-01) OMURTAG KORKMAZ, BURCU İREM; GÜRBÜZ M., OMURTAG KORKMAZ B. İ.Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.