Browsing by Author "Biçer, Yusuf"

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Citation - WoS: 28
Citation - Scopus: 33
Comparison of Commercial and Traditional Kefir Microbiota Using Metagenomic Analysis
(WILEY, 2021) Biçer, Yusuf; Telli, Arife Ezgi; Sönmez, Gonca; Turkal, Gamze; Telli, Nihat; Uçar, Gürkan
The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.
Dondurulmuş Deniz Ürünlerinde Vibrio Spp.’nin İlmiğe Dayalı İzotermal Amplifikasyon (loop Mediated Isothermal Amplification, Lamp) Yöntemiyle Belirlenmesi
(2022) Telli, Arife Ezgi; Telli, Nihat; Doğruer, Yusuf; Biçer, Yusuf
Araştırmada, deniz ürünlerinde halk sağlığı bakımından yüksek riskli olarak tanımlanan Vibrio parahaemolyticus, V. vulnificus ve V. cholerae’nın varlığının belirlenmesi amaçlandı. Bu amaçla örneklerde etken tespiti için hızlı ve etkin bir yöntem olan İlmiğe Dayalı İzotermal Amplifikasyon (Loop Mediated Isothermal Amplification, LAMP) metodu kullanıldı. Araştırma materyali olarak farklı satış noktalarından temin edilen dondurulmuş deniz ürünleri kullanıldı (n=212). Örneklerde klasik kültür yöntemiyle etken izolasyonu için ISO / TS 21872-1:2007 ve ISO 21872-2:2007 yöntemleri uygulandı. Elde edilen şüpheli izolatlarda gerçekleştirilen DNA ekstraksiyonu sonrasında genus spesifik PCR reaksiyonuyla gyrB1 gen bölgesi hedeflenerek Vibrio spp. varlığı doğrulandı. Pozitif örneklere V. parahaemolyticus, V. vulnificus ve V. cholerae için sırasıyla toxR, vvhA ve ompW hedef gen bölgelerine yönelik LAMP primer setleri kullanılarak turbidite bazlı Real-Time LAMP uygulandı. Araştırma bulguları değerlendirildiğinde, klasik kültürel yöntemle örneklerin %16.98’inde (36/212) Vibrio spp. kontaminasyonu olduğu belirlendi. Bununla birlikte Vibrio spp. pozitif izolatlarda LAMP reaksiyonu bulgularına göre V. cholerae varlığı tespit edilemezken V. parahaemolyticus ve V. vulnificus kontaminasyon düzeyleri ise sırasıyla %36.1 (13/36) ve %5.5 (2/36) olarak saptandı. Bu çalışma, dondurulmuş muhafaza uygulanarak satışa sunulan deniz ürünlerinde V. parahaemolyticus ve V. vulnificus gibi patojenik suşların varlığının tespiti ve bu gıdaların vibriosis bakımından önemini ortaya koymaktadır. Bu bağlamda deniz ürünlerinde dondurulmuş muhafaza öncesi mikrobiyal kalitenin ve muhafaza esnasındaki koşulların ve hijyenik standartların oluşturulmasının önemli olduğu düşünülmektedir.
Citation - Scopus: 1
Effect of the Tumbling Process and Kappa-Carrageenan Usage on the Quality Characteristics of Meat Loaf
(POLISH SOC VETERINARY SCIENCES EDITORIAL OFFICE, 2020) Telli, Nihat; Telli, Arife Ezgi; Biçer, Yusuf; Cebirbay, Muhammet Ali; Tekinşen, Kemal Kaan; Köseoğlu, İsmail Erim; Güner, Ahmet
In this study the authors aimed to determine the effects of the tumbling process and carrageenan usage on the physicochemical, microbiological and sensory properties of meat loaves, which are uncommon in Turkey and only produced at a sub-industrial level. The meat loaves were produced from beef (rib and chuck regions) and layer hen meat and partitioned equally into three groups. The first group served as a control group, whereas the second and third groups were processed by tumbling for 1 and 2 h, respectively. The tumbling programme involved 20 millibar pressure, with 3 min of operation and 1 min of stoppage. After tumbling, each group was divided into two equal parts, followed by the addition of 1% carrageenan to one part of each. This production was repeated, and the meat loaves were stored at 4 degrees C. Physicochemical, microbiological and sensory analyses of the final products were performed on the 0th, 3rd, 7th, 12th and 15th day of storage for assessing the product quality. The utilisation of carrageenan increased the beef and chicken meat loaves by 0.69% and 1.85%, respectively. The carrageenan reduced cooking loss by an average of 5% relative to the control group. The cutting and sensory properties of the groups produced by both tumbling and the addition of carrageenan exhibit higher scores than the other groups (P < 0.05). The average of the pH, aw, salt%, dry matter%, ash% and fat% in the beef meat loaves are 6.26, 0.938, 0.988, 31.52, 2.30 and 4.64, respectively, whereas corresponding values for chicken meat loaves are 6.26, 0.927, 1.23, 35.80, 2.18 and 7.38, respectively for the control groups. Yeast-mould growth was absent in all samples, containing 2.90-6.05 log(10) CFU/g TMAB, 2.00-4.27 log(10) CFU/g Micrococcus-Staphylococcus and 0-3.62 log(10 )CFU/g Enterobacteriaceae.
Citation - WoS: 1
Citation - Scopus: 1
Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by High-Throughput Sequencing
(Wiley, 2022) Biçer, Yusuf; Telli, A. Ezgi; Sönmez, Gonca; Türkal, Gamze; Telli, Nihat; Uçar, Gürkan
This study determined changes in the live lactic microflora of cow and goat milk kefirs, traditionally produced using kefir grain and freeze stored for 30 days, using high-throughput sequencing. In kefir grains, 71.29% Lactococcus, 16.27% Enterococcus, and 12.3% Serratia were found in the M17 agar, and 69.93% Lacticaseibacillus and 24.54% Lactobacillus were found in MRS agar. In the M17 agar of cow milk kefir, 78.26% Lactococcus was found on day 0, and this rate was 91.68%, 87.98%, and 88.14%, on the 7th, 14th, and 30th days, respectively. As for goat milk kefir, Lactococcus levels were 82.98%, 93.28%, 87.77%, and 84.92%, respectively. On the MRS agar in cow milk kefirs, Lacticaseibacillus levels were found as 56.98%, 61.21%, 87.54%, and 75.50%, on days 0, 7, 14, and 30 of storage, respectively, while the rates were 48.95%, 77.02%, 87.85%, and 83.38% for goat milk kefirs, respectively. As a result, although kefir beverages frozen at -25 degrees C contain sufficient levels of Lactobacillus and Lactococcus, it has been determined that the genus Serratia, which is one of the main spoilage factors in dairy products, is also increasing. Novelty impact statement In this study, the changes in the living lactic microflora during the frozen storage of traditional kefir beverages, whose production is increasing, were determined by high-throughput sequencing. It is thought that it is important to determine the effect of the freezing process on the viability of lactic acid bacteria, which are thought to have probiotic properties, for the long-term storage of these beverages. However, while lactic acid bacteria maintain their viability, it should be taken into account that microorganisms that are resistant to freeze conditions and cause spoilage can also develop.
Citation - WoS: 2
Citation - Scopus: 3
Isolation and Antimicrobial Resistance of Vancomycin Resistant Enterococcus Spp. (vre) and Methicillin-Resistant S. Aureus (mrsa) on Beef and Chicken Meat, and Workers Hands From Slaughterhouses and Retail Shops in Turkey
(Hellenic Veterinary Medical Soc, 2021) Telli, Nihat; Telli, A. Ezgi; Biçer, Yusuf; Türkal, Gamze; Uçar, Gürkan
The objectives of this study were to determine the presence and antimicrobial resistance of Methicillin Resistant Staphylococcus aureus (MRSA) and Vancomycin Resistant Enterococci (VRE) on beef and chicken carcasses and meat, and workers hands' at processing time from a cattle and a poultry slaughterhouse, and beef and chicken meat at retail level. Disk diffusion method was used to determine the antimicrobial resistance profile of the Enterococcus spp. and S. aureus isolates. Minimum Inhibitory Concentration (MIC) values were determined for vancomycin and oxacillin resistance. Finally, conventional PCR was performed to determine the presence of the mecA and vanA resistance genes in isolates classified resistant to oxacillin and vancomycin according to MIC values. S. aureus and Enterococcus faecium isolated from 17 (17%) and eight (8%) samples, respectively. E. faecalis was not detected in any sample. The highest resistance rates were to ampicillin (3/5, 60 %) and penicillin G (5/5, 100 %) in MRSA and tetracycline (4/5, 80 %) in VRE isolates. While the mecA gene was detected in all MRSA isolates, vanA gene was not detected in any of the phenotypically vancomycin resistant E. faecium isolates. The present study provides data for multiple antimicrobial resistance and presence of VRE and MRSA isolated from an ongoing surveillance in humans, livestock and poultry in Turkey.
Citation - WoS: 16
Citation - Scopus: 22
Pathogenic Escherichia Coli and Salmonella Spp. in Chicken Carcass Rinses: Isolation and Genotyping by Eric-Pcr
(Univ Agriculture, Fac Veterinary Science, 2022) Telli, Arife Ezgi; Biçer, Yusuf; Telli, Nihat; Güngör, Candan; Türkal, Gamze; Ertaş Onmaz, Nurhan
The present study aimed to determine the pathogenic Escherichia coli and Salmonella spp. and to investigate their phylogenetic relation by Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction (ERIC-PCR) in retail chicken samples. A total of 75 samples were processed for isolation of E. coli and Salmonella spp. by classical cultural methods and isolates were confirmed by the species-specific PCR. Salmonella spp. was detected in 21.3% and E. coli was detected in 74.6% of the chicken carcasses. S. Enteritidis and S. Typhimurium were not detected in chickens by duplex PCR-based assay. O157 based on serotyping and PCR, was not detected in any of the isolates. Besides, virulence and toxin genes were not detected in any of the E. coli isolates. According to ERIC patterns, the obtained ribotypes showed that all Salmonella spp. isolates presented large genetic diversity, whereas only two (3.5%) of E. coli isolates were genetically identical. Although virulent E. coli, and pathogenic serotypes of Salmonella spp. were not detected in our study, it is thought that their high incidence should be considered as an indicator of failure to comply with hygienic conditions and lack of sanitary practices especially in slaughterhouses.