KARGI TULUM PEYNİRİNİN BAZI KİMYASAL, TEKSTÜREL VE MİKROBİYOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Kargı Tulum cheese is a type of cheese produced in the highlands in summer seasons from sheep, goat, cow and buffalo milk and their mixtures in certain proportions in the Kargı district of Çorum and put on the market in autumn. It is particularly consumed in Çorum, Kastamonu, Samsun and Ankara provinces. For the marketing of cheeses, tulums made of sheep and lamb skins are cleaned and cut into small pieces and sewn. Cheese curds, after the whey draining, are pressed into the prepared tulums by being compressed so that there is no airgap in them. Traditional production and sales methods are stil used in Kargı Tulum cheese, therefore standardized products cannot be obtained in every production. For this reason, the stages involved in the traditional cheese production and the packaging material used for ripening affect the chemical and textural properties, microbial load and therefore, quality of the product. There are few number of studies on Kargı Tulum cheese and no extensive study examined the texture and rheological characteristics of it. Cheese texture is influenced by many factors, such as composition, microbiological load, ripening conditions and proteolysis; therefore texture properties should be evaluated together with the chemical and hygenic parameters. In this study, some chemical (pH, titrationacidity, total solids, fat), textural (TPA) and microbiological characteristics (total mesophilic count, mold and yeast counts, coliform) of tulum cheese samples produced according to the tradional method with three replicates were determined. Moisture content of the Kargı Tulum cheese samples were 43.45%, fat content was found % 25.5, pH was 4.55, acidity (lacticacid %) was 2.55. According to TS 3001 Tulum Cheese Standard our Kargı Tulum cheese samples were classified as full fat cheese and our chemical composition results were in accordance with the standard. We found statistically significant differences between cheese samples for all texture parameters measured (firmness, adhessiveness, springiness, gumminess, resilience) except for chewiness. Average total mesophilic aerobic bacteria countwas 6.40 log cfu.g-1 mean mold and yeast counts were found to be 1.07 log cfu.g-1. Coliform group bacteria were not found in the analyzed samples. When microbiological results were compared statistically, it was determined that there was no significant difference between cheese samples.

Role of acuK in Control of Iron Acquisition and Gluconeogenesis in Talaromyces marneffei

Talaromyces marneffei is a dimorphic pathogenic fungus causing opportunistic infection in immunocompromised patients. It is a facultative intracellular pathogen and is usually found inside the host macrophages during infection. Alternative carbons and iron are the important nutrients associated with intracellular survival and pathogenesis of T. marneffei. This study reported the importance of the transcription factor AcuK in control of gluconeogenesis and iron acquisition in T. marneffei. Deletion of acuK gene in T. marneffei resulted in retardation of growth and germination in both mold and yeast phases. Microscopically, ΔacuK showed double nuclei hyphae. However, the yeast cells showed normal morphology. The ΔacuK failed to grow in iron-limiting conditions. Additionally, it could not grow in a medium containing gluconeogenic carbon sources. Moreover, ΔacuK showed higher susceptibility to macrophage killing than the wild type. These results demonstrated that AcuK controlled both iron acquisition and gluconeogenesis, and it could contribute to the pathogenicity of this fungus.

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.

Aroma Profile, Microbial and Chemical Quality of Ensiled Green Forages Mixtures of Winter Cereals and Italian Ryegrass

The objective of this study was to evaluate the aroma profile, microbial and chemical quality of winter cereals (triticale, oats, barley and wheat) and Italian ryegrass (Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with an electronic nose. Four commercial mixtures (mixture A (40% of two cultivars of winter triticale + 30% of two cultivars of winter oats + 20% of winter barley + 10% of winter wheat), mixture B (50% of two cultivars of winter triticale + 40% of winter barley + 10% of winter wheat), mixture C (55% of three types of Italian ryegrass + 45% of two cultivars of winter oat), mixture D (40% of three types of Italian ryegrass + 30% of two cultivars of winter oat + 15% of two cultivars of winter triticale + 10% of winter barley + 5% of winter wheat)) were harvested, wilted and ensiled in laboratory-scale silos (n = 80) without additives. Both the principal component analysis (PCA) score plot for aroma profile and linear discriminant analysis (LDA) classification revealed that mixture D had different aroma profile than other mixture silages. The difference was caused by the presence of high ethanol and LA in mixture D. Ethyl esters such as ethyl 3-methyl pentanoate, 2-methylpropanal, ethyl acetate, isoamyl acetate and ethyl-3-methylthiopropanoate were found at different retention indices in mixture D silage. The low LA and higher mold and yeast count in mixture C silage caused off odour due to the presence of 3-methylbutanoic acid, a simple alcohol with unpleasant camphor-like odor. At the end of 90 days fermentation winter cereal mixture silages (mixture A and B) had similar aroma pattern, and mixture C was also similar to winter cereal silages. However, mixture D had different aromatic pattern than other ensiled mixtures. Mixture C had higher (p < 0.05) mold and yeast (Log10 CFU (colony forming unit)/g) counts compared to mixture B. Mixture B and C had higher acetic acid (AA) content than mixture A and D. The lactic acid (LA) content was higher for mixture B than mixture C. In general, the electronic nose (EN) results revealed that the Italian ryegrass and winter cereal mixtures (mixture D) had better aroma profile as compared to winter cereal mixtures (mixture A and B). However, the cereal mixtures (mixture A and B) had better aroma quality than mixture C silage. Otherwise, the EN technology is suitable in finding off odor compounds of ensiled forages.

Fermentation Quality and Aroma Profile of Winter Cereals and Italian Ryegrass Plus Winter Cereal Mixture Silages

During silage making microbial fermentation produces an array of end products which can influence the odour of the final silage and can also change many nutritive aspects of a forage. The objective of this study was to evaluate the fermentation quality and aroma profile of winter cereals and Italian ryegrass (Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with an electronic nose. Four mixtures (mixture A: triticale, oats, barley and wheat; mixture B: triticale, barley and wheat; mixture C: IRG and oats; mixture D: IRG, oats, triticale, barley and wheat) were harvested, wilted and ensiled in laboratory-scale silos (n = 80) without additives. Mixture C had higher (P < 0.05) mold and yeast (Log10 CFU (colony forming unit)/g) counts compared to mixture B. Mixture B and C had higher acetic acid (AA) content than mixture A and D. The lactic acid (LA) content was higher for mixture B than mixture C. At the end of 90 days fermentation winter cereal mixture silages (mixture A and B) had similar aroma pattern, and mixture C was also similar to winter cereal silages. However, mixture D had different aromatic pattern than other ensiled mixtures. Both the principal component analysis (PCA) score plot for aroma profile and linear discriminant analysis (LDA) classification revealed that mixture D had different aroma profile than other mixture silages. The difference was caused by the presence of high ethanol and LA in mixture D. Ethyl esters such as ethyl 3-methyl pentanoate, 2-methylpropanal, ethyl acetate, isoamyl acetate and ethyl-3-methylthiopropanoate were found at different retention indices in mixture D silage. The low LA and higher mold and yeast count in mixture C silage caused off odour due to the presence of 3-methylbutanoic acid, a simple alcohol with unpleasant camphor-like odor. In general, the electronic nose (EN) results revealed that the ensiled mixtures were dominated by ethyl ester likely producing pleasant fruity odors which could increase the intake of ensiled mixtures. However, the technology is suitable in finding off odor compounds of ensiled forages that may likely reduce feed intake.

Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging

This study investigated the effectiveness of pulsed electric fields (PEF) treatment (19, 23, 30 kV/cm), pulsed UV light (PL) treatment (5 to 50 s; 1.04 J/cm 2 /s), and antimicrobial packaging (AP) treatment, either individually or combined, in inactivating bacteria and in maintaining the quality of fruit juices. Apple juice samples, inoculated with Escherichia coli K12 or native mold and yeast (M&Y), were treated by a bench scale PEF and/or PL processing systems and stored in glass jars with antimicrobial caps containing 10 µl of carvacrol (AP). The reduction in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments included PL (5 to 50 s; 1.04 J/cm 2 /s ), PEF (19, 23, 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments from 19 to 30 kV/cm (PEF19, PEF23, PEF30) achieved E. coli reduction by 2.0, 2.6 and 4.0 log CFU/ml, respectively; PL treatments for 10 to 50 seconds (PL10, PL20, PL30, PL40, PL50) achieved E. coli reduction by 0.45, 0.67, 0.76, 2.3, and 4.0 log CFU/ml, respectively. There were no significant (p&gt;0.05) differences between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K12 populations to non-detectable levels (&gt; 5 log reduction) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved over 5 log reduction of M&Y; however, juice samples subject to PEF+PL+AP treatment had lower M&Y counts (2.9 log) than samples subject to PEF+PL treatment (3.9 log) after 7 days. There were no significant (p &gt; 0.05) differences in pH, acidity, total soluble solid contents among all samples after treatments. Increased PL treatment times reduced color a*, b* values, total phenolics and carotenoid contents. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization of juice products.

Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4°C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml. (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4°C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.

Attempting to produce Egyptian Tallaga cheese with International Specifications

This study is designed to make adjustments to the traditional Tallaga cheese manufacturing method to reach cheese with international soft cheese specifications with good economic feasibility by changing the traditional method of salting, which depends on adding salt to milk directly to salting in a brine solution after manufacturing and after reaching the best rate of salting and best time in a brine solution, animal rennet, which is a source of pathogenic microbial contamination, is replaced with microbial rennet, and accordingly the best percentage of microbial rennet is reached, and the next stage comes, which is to reach the best proportion, then in the end, adjust the proportions of cow's milk to buffalo to reach the best percentage that gives good economic feasibility between the modified Tallaga sample with the traditional sample. With each of these parts, we determined the chemical composition (pH values, moisture%, Fat%, Protein%, Salt%), Microbiological analysis (Total bacteria count cfu X 106, lactic acid bacterial count cfu X 104, Total Mold and Yeast count cfu X 102 and coliform group) and Organoleptic evaluation (Points).

Antifungal susceptibility profiles of olorofim (formerly F901318), and currently available systemic antifungals against mold and yeast phases of Talaromyces marneffei

In vitro antifungal susceptibility of 32 clinical and environmental Talaromyces marneffei isolates recovered from southern China was performed against olorofim and 7 other systemic antifungals including: amphotericin B, 5-flucytosine, posaconazole, voriconazole, caspofungin and terbinafine using the CLSI methodology. In comparison, olorofim was the most active antifungal agent against both mold and yeast phases of all tested Talaromyces marneffei isolates, exhibiting an MIC range, MIC50, and MIC90 of 0.0005-0.002 μg/ml, 0.0005 μg/ml, and 0.0005 μg/ml, respectively.