Developing fish oil emulsion gel enriched with Lentinula edodes single cell protein and its effect on controlling the growth of Acinetobacter baumannii.

Autor: Eliuz EE; Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey. Electronic address: eliferdogan81@gmail.com., Ayas D; Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey.

Publikováno v: Journal of microbiological methods [J Microbiol Methods] 2024 Sep; Vol. 224, pp. 107006. Date of Electronic Publication: 2024 Jul 26.

Inhibition performance of almond shell hydrochar-based fish oil emulsion gel on Klebsiella pneumonia inoculated fish skin and its characteristics.

Autor: Eliuz EE; Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey. Electronic address: eliferdogan81@gmail.com., Yabalak E; Department of Chemistry and Chemical Processing Technologies, Technical Science Vocational School, Mersin University, 33343 Mersin, Turkey; Department of Nanotechnology and Advanced Materials, Mersin University, TR-33343 Mersin, Turkey. Electronic address: yabalakerdal@gmail.com., Ayas D; Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Apr; Vol. 264 (Pt 1), pp. 130529. Date of Electronic Publication: 2024 Mar 01.