Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Pınar Şanlibaba"'
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2237-2253 (2022)
The objectives of this study were to determine the prevalence of Listeria monocytogenes in ready-to-eat (RTE) foods, and the growth boundaries of two strains of L. monocytogenes isolated from RTE foods and one ATCC7644 strain under different temperat
Externí odkaz:
https://doaj.org/article/30d7e38005a94ff09ef36b9abec46acc
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 10, Pp 1871-1876 (2022)
In the present study, we aimed to isolate and biochemically identify tyramine-producing lactic acid bacteria (LAB) from black and green fermented olive samples produced by traditional methods and obtained from different provinces of Turkey. A total o
Externí odkaz:
https://doaj.org/article/100e067635224c9285f0af98e323309a
Publikováno v:
Scientia Agropecuaria, Vol 13, Iss 4 (2022)
Vinegar products have gained popularity as an all-natural antimicrobial agent in recent years. In the present study, the antimicrobial susceptibility of 29 Listeria monocytogenes strains isolated from ready-to-eat foods was detected against natural a
Externí odkaz:
https://doaj.org/article/f891fc91e1ec4101a9a0ce128904c0e0
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1474-1479 (2021)
Listeria monocytogenes is a foodborne pathogen frequently isolated from food that causes different public health problems. In recent years, antibiotic resistance of pathogens has become an important problem affecting human health. For this reason, it
Externí odkaz:
https://doaj.org/article/238c3881b1fa43d0b4f7c403177eb273
Autor:
Zehra Tuğçe Toprak, Pınar Şanlıbaba
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 10, Pp 2214-2221 (2020)
The studies on phage applications that provide successful results in biocontrol of foodborne pathogens and offer an environmentally friendly approach have been increasing today. Phages are viruses that can infect and kill the specific target bacteria
Externí odkaz:
https://doaj.org/article/681c8468d9f449bd8a24c15fa02693f6
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 7, Pp 1593-1597 (2020)
In this study, it was aimed to detect the antimicrobial activity of 312 Enterococcus species against Listeria monocytogenes. Antimicrobial activity was detected by agar spot and well diffusion assay. A total of 201 enterococcal strains inhibited the
Externí odkaz:
https://doaj.org/article/2c7469fe85e54918b613b0be35cc35d4
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 1012-1017 (2020)
Essential oils (EOs) are known for its antimicrobial activity against several pathogenic bacteria. The present work evaluated the antimicrobial activity of 15 different EOs on survival of different strains of different Staphyloccocus aureus strains i
Externí odkaz:
https://doaj.org/article/250c32dd852a4e61b7c767cebf0a461d
Autor:
Emine Kayili, Pınar Sanlibaba
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1441-1451 (2020)
This study aimed to provide information about the characteristics of Staphylococcus aureus strains isolated from traditional Turkish cheese samples in Ankara (Turkey), focusing on their prevalence, phenotypic and genotypic characteristics, and antibi
Externí odkaz:
https://doaj.org/article/0f23014cbc124a21a7da515a2c589398
Autor:
PINAR SANLIBABA, Sencer Buzrul
Publikováno v:
Scientia Agropecuaria, Vol 13, Iss 1 (2022)
Biocontrol applications such as using phages against the contamination of Listeria monocytogenes are promising trends in terms of reducing the use of chemical additives in food industry. The aim of this study was to determine the effectiveness of Lis
Externí odkaz:
https://doaj.org/article/fe825fd5e28244dd879e489bcd8e784f
Autor:
Simge Aktop, Pınar Şanlıbaba
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 8, Pp 1035-1042 (2018)
Biyojen aminler, amino asitlerin mikrobiyel dekarboksilasyonu yoluyla veya aldehit ve ketonların aminasyonu ve transaminasyonu yoluyla oluşan, başta proteince zengin gıdalar olmak üzere birçok gıdada bulunabilen azotlu organik bileşiklerdir.
Externí odkaz:
https://doaj.org/article/39992237dba04d97bec4318296fe0c38