Zobrazeno 1 - 10
of 42
pro vyhledávání: '"İsmail Akyol"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 7, Pp 834-839 (2018)
The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB) species have traditionally been used as starter cultures in the production of fermented food.
Externí odkaz:
https://doaj.org/article/b2cc82ca31aa493b88e8903f998e5a51
Publikováno v:
Sakarya Tıp Dergisi, Vol 7, Iss 3, Pp 131-137 (2017)
Amaç: Bu çalışmada, S.aureus izolatlarının metisilin, yüksek düzey mupirosin ve fusidik asite karşı antibiyotik direnç özelliklerinin fenotipik ve genotipik olarak açığa çıkarılması amaçlanmıştır. Materyal ve Metod: Antibiyotik
Externí odkaz:
https://doaj.org/article/c1c9d4929d324dc397716077137adb9a
Autor:
Esmeray Kuley, Gulsun Özyurt, Ilyas Özogul, Mustafa Boga, Ismail Akyol, João M. Rocha, Fatih Özogul
Publikováno v:
Microorganisms, Vol 8, Iss 2, p 172 (2020)
Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silag
Externí odkaz:
https://doaj.org/article/50576ad40e494ca6a877e5eda7038ee5
Publikováno v:
Journal of Dairy Research. 88:445-451
Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amp
Publikováno v:
Volume: 8, Issue: 1 171-178
Türk Tarım ve Doğa Bilimleri Dergisi
Türk Tarım ve Doğa Bilimleri Dergisi
In the present study, we report mitochondrial DNA (mtDNA) 16S rRNA gene sequence analysis of the Morkaraman ewe, (Ovis aries) was investigated. In domestic sheep, the 16S rRNA gene is ca 1574 bp in length. Partial fragment of 536 bp 16S rRNA gene of
Publikováno v:
Volume: 13, Issue: 2 102-108
Biyolojik Çeşitlilik ve Koruma
Biyolojik Çeşitlilik ve Koruma
Glifosat (N-fosfonometilglisin), kararlı karbon-fosfat (C-P) bağlı, sentetik ve seçici olmayan bir herbisittir. Topraktaki glifosat kalıntılarının çevre ve insan sağlığına zararlı etkileri olduğu bilinmekle birlikte, herbisitleri besin
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains of Turkey. For the determinat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42d3ed9dd5a6db9f2c05998608f77e51
https://aperta.ulakbim.gov.tr/record/233368
https://aperta.ulakbim.gov.tr/record/233368
Autor:
Yekta Gezginc, Tuğba Karabekmez-Erdem, Hazel Dilşad Tatar, Elif Coşkun Dağgeçen, Sermet Ayman, İsmail Akyol
Publikováno v:
Food Bioscience. 45:101497
Publikováno v:
Volume: 21, Issue: 2 292-300
Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi
Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi
2,4-diklorofenoksi asetik asit (2,4-D), fenoksi asitler grubuna dahil olan, seçici bir herbisittir. Topraktaki 2,4-D kalıntılarının çevre ve insan sağlığına zararlı etkileri olduğu bilinmektedir. Bu sorunlar ile baş etmedeki en önemli f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3377853044dd3da7244bd96f98867521
https://dergipark.org.tr/tr/pub/artvinofd/issue/54132/737394
https://dergipark.org.tr/tr/pub/artvinofd/issue/54132/737394
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 7, Pp 834-839 (2018)
The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB) species have traditionally been used as starter cultures in the production of fermented food.