Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sait Aykut Aytac"'
Autor:
Nefise Akcelik, Meltem Colaklar, Sait Aykut Aytac, Birce Taban, Hamdi Barbaros Özer, Ayse Gursoy
Publikováno v:
Journal of Agricultural Sciences, Vol 25, Iss 4, Pp 401-408 (2019)
The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technol
Externí odkaz:
https://doaj.org/article/45d12eb20d234fec97d10a77d7c0f24a
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 06 JUN 2019
Food Science and Technology, Iss 0
Food Science and Technology, Volume: 39, Issue: 4, Pages: 955-961, Published: 06 JUN 2019
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology, Volume: 39, Issue: 4, Pages: 955-961, Published: 06 JUN 2019
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this study is to optimize a rapid and specific method for detection of E. coli O157:H7 (EHEC) from food samples with high background flora using an immunomagnetic separation-real-time polymerase chain reaction assay (IMS-RTiPCR). For this,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5a6b9928ff1fadb078c827143edb4c2
https://doi.org/10.1590/fst.15818
https://doi.org/10.1590/fst.15818
Autor:
Sait Aykut Aytac, Nefise Akcelik, Hamdi Barbaros Özer, Ayşe Gürsoy, Birce Mercanoglu Taban, Meltem Colaklar
Publikováno v:
Volume: 25, Issue: 4 401-408
Journal of Agricultural Sciences
Journal of Agricultural Sciences
The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8be7aeeeedaa35863f51154ca2b062e
http://hdl.handle.net/11655/24582
http://hdl.handle.net/11655/24582
Publikováno v:
European Food Research and Technology. 229:623-628
Since contaminated chicken meats have been the principal foodborne source of the contamination of Salmonella to human beings and cultural detection methods are labor-intensive and time-consuming, a study evaluating the performance of the combination
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1efb1cee823a620381d70eca14fa01f2
https://doi.org/10.1007/s00217-009-1091-3
https://doi.org/10.1007/s00217-009-1091-3
Publikováno v:
Pharmaceutical Biology. 47:289-297
The objective of the present study was to investigate the in vitro antibacterial activity of the extracts and their fractions obtained from either the flowers or the leaves of Helichrysum plicatum DC. subsp. plicatum (Asteraceae), by studying inhibit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::700bb264625c769eab709aa514f07691
https://doi.org/10.1080/13880200802590434
https://doi.org/10.1080/13880200802590434
Publikováno v:
Food Engineering Series ISBN: 9781493913770
The consumer expects to receive safe foods that meet the expectations of quality. It is a shared responsibility of the food industry and the government to ensure that food provided to the consumer is safe and does not become a vehicle in a disease ou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a41e382cc0fc43ccebc4a3226dd0cc2f
https://doi.org/10.1007/978-1-4939-1378-7_12
https://doi.org/10.1007/978-1-4939-1378-7_12
Publikováno v:
Food Engineering Series ISBN: 9781493913770
Food and water are excellent vehicles by which many bacterial, fungal, viral, and protozoal pathogens can reach a suitable colonization site in a new host. Although food manufacturing and production practices change, foods can be contaminated at any
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e4302ad3a7809dee00ce9f89a0d2fd1
https://doi.org/10.1007/978-1-4939-1378-7_8
https://doi.org/10.1007/978-1-4939-1378-7_8
Publikováno v:
Journal of dairy science. 92(6)
During the past few years, milk has presented a risk of Salmonella contamination; it has been implicated as the cause in several outbreaks of salmonellosis. Because conventional detection methods require 5 to 7 d for completion and involve several su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0418a47d865741bc977a1ffbd4085bc
https://pubmed.ncbi.nlm.nih.gov/19447970
https://pubmed.ncbi.nlm.nih.gov/19447970
Autor:
Ozbaş Zy, Sait Aykut Aytac
Publikováno v:
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 202(4)
In this study, behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various Lactobacillus sp. were determined. pH values of the skim milk samples were also examined during fermentation. The amount of produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1ccf0667b68e9c97a80acee9a492313
https://pubmed.ncbi.nlm.nih.gov/8638435
https://pubmed.ncbi.nlm.nih.gov/8638435