Browsing by Author "Uçar, Gürkan"

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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.
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.