Zobrazeno 1 - 10 of 24 pro vyhledávání: '"Sine Özmen Toğay"'
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Akademický článek
Screening of Antibiotic Resistance and Virulence Genes of Enterococcus spp. Strains Isolated from Urfa Cheese
Autor: Sine Özmen Toğay, Şeniz Karayiğit
Publikováno v: Journal of Agricultural Sciences, Vol 28, Iss 2, Pp 223-231 (2022)
Enterococcus faecium, E. durans and E. faecalis species were isolated and identified from traditional Urfa cheese samples which were produced from unpasteurized raw milk. The enterococcal load of the cheese samples was between 4.4-5.6 log cfu g−1.
Externí odkaz: https://doaj.org/article/cc510803dcc743b5afa685363447fb1c
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2
Genotypic and Phenotypic Evaluation of Heavy Metal Resistance of Enterococcal Isolates from Seafood Products for Consumption
Autor: Mine ÇARDAK, Sine ÖZMEN TOĞAY, Mustafa AY
Publikováno v: Commagene Journal of Biology. :58-64
The aim of this study was to genotypically and phenotypically evaluate the resistance to heavy metal salts of enterococci isolated from fisheries sold in our country's market for food safety. Using concentrations computed as 1000 ppm of seven heavy m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bee3abcfc5c135c2c0ea44404053252f
https://doi.org/10.31594/commagene.1250775
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3
Antibiotic resistance and virulence genes in
Autor: Mine, Çardak, Sine, Özmen Toğay, Mustafa, Ay, Onur, Karaalioğlu, Özlem, Erol, Ufuk, Bağcı
Publikováno v: J Food Sci Technol
This study evaluated the antibiotic resistance characteristics and virulence genes of enterococci isolated from raw and processed seafood sold in the Marmara Region, Turkey. In this context, the enterococcal load was determined as between 1.0 and 2.5
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::08561a6f89beaab2c11426c6a9d22567
https://pubmed.ncbi.nlm.nih.gov/35734123
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4
Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii
Autor: Onur Güneşer, Murat Elibol, Y. Karagul Yuceer, Sine Özmen Toğay, Muge Isleten Hosoglu
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f637aeb4b6b129175409a86c387e4327
https://doi.org/10.21203/rs.3.rs-198090/v1
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6
Molecular characterization of yeasts isolated from traditional Turkish cheeses
Autor: Angela Capece, Patrizia Romano, Yonca Karagül Yüceer, Sema Sandikçi Altunatmaz, Filiz Aksu, Sine Özmen Toğay, Gabriella Siesto, Harun Aksu
Publikováno v: Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
WOS:000582798500014 Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were fou
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::640e50847d9052b6d9df7535c704c567
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400871
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8
Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale
Autor: Yonca Karagül Yüceer, Sine Özmen Toğay, Onur Güneşer
Publikováno v: International Journal of Dairy Technology. 70:514-525
The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) content
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d49deb698951ee7d4ca790e24df9585
https://doi.org/10.1111/1471-0307.12374
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9
Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
Autor: Muge Isleten Hosoglu, Onur Güneşer, Aslı Demirkol, Sine Özmen Toğay, Murat Elibol, Yonca Karagül Yüceer
Publikováno v: Brazilian Journal of Microbiology
Brazilian Journal of Microbiology, Vol 48, Iss 2, Pp 275-285
Brazilian Journal of Microbiology, Volume: 48, Issue: 2, Pages: 275-285, Published: JUN 2017
Brazilian Journal of Microbiology v.48 n.2 2017
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
WOS: 000401456800018
PubMed ID: 28017541
The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentatio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c439f6daf5127677ea1cb5a696deb2e
https://doi.org/10.1016/j.bjm.2016.08.003
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10
Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii
Autor: Yonca Karagül Yüceer, Murat Elibol, Muge Isleten Hosoglu, Aslı Demirkol, Onur Güneşer, Sine Özmen Toğay
ioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate biofl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc58e9392b79b8d2ca3b5064eb8cc3f5
https://hdl.handle.net/11454/61732
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