Profile URL: https://hdl.handle.net/20.500.13091/11838
Job Title:Doç. Dr.
Email Address:ntelli@ktun.edu.tr
Main Affiliation:07. 24. Department of Food Processing /FoodTechnology Programme
Status: Current Staff
ORCID:
0000-0002-4121-4588
0000-0002-4121-4588Scopus ID:
54380968700
54380968700YÖK Akademik: 9D1BFD78C3826A1E
Google Scholar:
sukqFKkAAAAJ
sukqFKkAAAAJWeb of Science ID:
GEU-7120-2022
GEU-7120-2022Name Variants:
Telli, N.
24 results
Scholarly Output Search Results
Now showing 1 - 10 of 24
Article Citation - WoS: 20Citation - Scopus: 20Comparison of Microbiota and Volatile Organic Compounds in Milk From Different Sheep Breeds(Elsevier Inc., 2021-12-01) Yusuf, B.; Ezgi, T.A.; Gonca, S.; Telli, Nihat; Gürkan, U.; Sonmez, Gonca; Telli, A. Ezgi; Ucar, Gurkan; Bicer, YusufIn this study, we compared the microbiota and volatile organic compounds (VOC) present in the milk obtained from 3 different sheep breeds, namely Merino, Lacaune, and Assaf. Udder milk was collected from 21 animals, 7 from each breed. Bacterial microflora was determined metagenomically by extracting the DNA from the milk and analyzing the V3-V4 region of the 16S rRNA gene. Headspace solid-phase microextraction gas chromatography-mass spectrometry method was used to analyze VOC. The metagenomic analysis revealed (for Merino, Lacaune, and Assaf milk, respectively) Firmicutes (66.32, 69.36, and 57.08%), Actinobacteria (19.09, 7.67, and 19.40%), Proteobacteria (13.76, 21.06, and 22.19%), and Bacteroidetes (0.84, 1.91, and 1.33%) phyla in the milk samples. Lactobacillus was highly abundant in the milk of 3 breeds (29.64, 43.50, and 18.70%). The genera constituting more than 2% of all bacteria in all groups were Jeotgalicoccus (7.19, 5.34, and 10.77%), Enterococcus (5.18, 9.78, and 3.64%), and Corynebacterium (4.08, 3.00, and 13.44%). A total of 32 different VOC were identified by headspace solid-phase microextration analysis with 9, 30, and 24 different compounds from Merino, Lacaune, and Assaf breeds, respectively. Although ketone was the most abundant compound in Merino milk (71.84%), hydrocarbons were the most detected in Lacaune and Assaf milk (37.18% and 55.42%, respectively). A positive correlation was found between acetone, which was detected at the highest level in all groups, with Salinicoccus, Alloiococcus, Psychrobacter, and Dietzia. In addition, a negative correlation was found between the Lactobacillus genus, detected at the highest level in all groups, with methyl cyclopentane, 3-methylheptane, octane, decane, 3,3-dimethyloctane, and dodecane. Thus, differences were observed in the bacterial microflora and VOC in the sheep milk from different breeds under different feeding and breeding conditions. © 2021 American Dairy Science AssociationArticle Citation - Scopus: 1Occurrence and Antibiotic Susceptibility of Vibrio Spp., Aeromonas Spp. and Listeria Spp. in Seafoods(Selcuk Universitesi, Veteriner Fakultesi, 2022) Telli, N.; Telli, A.E.; Biçer, Y.; Turkal, G.; Kahraman, H.A.; Dogruer, Y.Aim: In this study, it was aimed to determine the presence of Vibrio spp., Aeromonas spp., and Listeria spp. in finned fish and shrimps consumed in Turkey and the antibiotic resistance profile of the isolates using disc diffusion method. Materials and Methods: In the research, 300 seafoods obtained at different times were used as material. Following isolation by classical cultural method, classical PCR was performed to confirm the isolates at genus level and to identify at species level for pathogenic species. Results: Finfish and shrimp samples were contaminated with Vibrio spp., Aeromonas spp. and Listeria spp. with the rate of 19.4% (33/170), 14.7% (25/170), 4.1% (7/170) and 13.8% (18/130), 13.1% (17/130), 6.2% (8/130), respectively. Twenty-nine (9.7%) and 9 (3.0%) of the Vibrio spp. isolates were identified as V. parahaemolyticus and V. cholerae, respectively. Thirty (10%) of the Aeromonas spp. isolates were detected as A. hydrophila. L. monocytogenes and V. vulnificus was not detected in any of samples. Antibiotic resistance profile of the V. parahaemolyticus, V. cholerae, A. hydrophila and Listeria spp. isolates was streptomycin (71.4%), teicoplanin (71.4%), ampicillin (87.5%), teicoplanin (75%); streptomycin (80%), ampicillin (75%), cefixime (75%), penicillin (75%), sulfamethoxazole/trimethoprim (100%), tetracycline (75%); erythromycin (93.8%), vancomycin (81.2%), amoxacillin/clavulanic acid (78.6%), ampicillin (85.7%), cephalothin (92.9%), penicillin G (92.9%); and cephalothin (37.5%-42.9%), erythromycin (37.5%-42.9%), penicillin G (37.5%-42.9%), tetracycline (37.5%-42.9%), respectively. Conclusion: As a result, it is thought that fish and shrimp consumed in Turkey may be contaminated with pathogenic Vibrio and Aeromonas species, and antibiotic-resistant isolates may pose a risk to public health. © 2022 Przeglad Rusycystyczny. All rights reserved.Article Citation - WoS: 2Citation - Scopus: 2Determination of Physicochemical Properties, Color Characteristics, and Biogenic Amines Content in Konya Green Cheese From Raw Milk During the Mold Ripening(WILEY, 2021) Telli, Nihat; Topkafa, MustafaThe physicochemical properties, color characteristics, and biogenic amine (BA) concentrations of Konya Green cheese during ripening process with mold were investigated. Four productions were made in different periods, and the samples were analyzed at the end of the cold storage period (0) and on days 1, 3, 7, 15, 21, 24, and 30 of mold ripening. It was found that dry matter, acidity, and salt values tend to increase, whereas pH and a(w) values tend to decrease during the mold ripening period in all production groups. Total BA content increased significantly from 70.91 to 136.95 mg/kg during the ripening period (p < .01). Principal components explained 92.5% of the total variation among the four production group cheese. Based on the Hierarchical clustering analysis, three clusters were obtained: 1st (0, 3, 15), 2nd (1, 24, 30), and 3rd (7, 21). Tyramine, cadaverine, putrescine, and histamine were observed in 2nd cluster as per the PCA. Novelty impact statement The biogenic amine formation and dominancy of the principal biogenic amins through ripening period of Konya Green cheese were determined using RP-HPLC. The predominant biogenic amines determined at the end of the ripening time were tyramine, cadaverine, and putrescine which represent around 81% of the total BA present. To the best of our knowledge, this is the first study for determinig the biogenic amin production of Konya Green cheese.Article Beyaz Peynir, Çiğ Süt, Kıyma ve İnegöl Köftede Staphylococcus Aureus Kaynaklı İntoksikasyon Riskini Değerlendirmede Kültür ve İmmunolojik Yöntemlerin Karşılaştırılması(2018-12-03) Telli, Nihat; Yörük, Gamze Nuray; Telli, Arife Ezgi; Cebirbay, Muhammed Ali; Sayar, Ahmet GünerAmaç: Konya’da tüketime sunulan beyaz peynir, çiğ süt, kıyma ve İnegöl köfte örneklerinin fiziksel, kimyasal ve mikrobiyolojik kalitelerinin ortaya konması ve Staphylococcus aureus (S. aureus) kontaminasyonu ile toksin varlığının tespiti amaçlanmıştır. Gereç ve Yöntem: Araştırmada beyaz peynir (n=50), çiğ süt (n=50), kıyma (n=50) ve İnegöl köfte (n=50) olmak üzere 200 numune kullanılmıştır. Numuneler fiziksel ve kimyasal (pH, asidite ve kuru madde) ve mikrobiyolojik [toplam mezofilik aerobik bakteri (TMAB), toplam psikrofilik aerobik bakteri (TPAB), koliform, laktik asit bakterisi (LAB), S. aureus] açıdan değerlendirilmiştir. Stafilokokal enterotoksinlerin (SEs) varlığı enzymelinked fluorescent immunoassay’a (ELFA) dayalı VIDAS Staph enterotoksin kiti ile araştırılmıştır. Bulgular: Çiğ süt, beyaz peynir, kıyma ve İnegöl köftelerde ortalama pH değerleri sırasıyla, 6.53, 4.82, 5.99 ve 6.63; kuru madde değerleri % 12.51, % 37.71, % 38.97, % 49.70 ve laktik asit cinsinden asiditeleri de % 0.16, % 0.67, % 0.08 ve % 0.40 olarak bulundu. TMAB sayıları 4.53 - 9.86 log10kob/g-ml; TPAB 3.39 - 7.69 log10kob/g-ml; koliform bakteri 2.04 - 8.53 log10kob/g-ml; LAB 2.90 - 7.64 log10kob/g-ml ve S. aureus sayıları 2.61 - 6.46 log10kob/g-ml arasında bulundu. İnegöl köfte örneklerinin 1’i (% 2) ve kıyma örneklerinin 29’unda (% 58) SEs tespit edildi. Öneri: S. aureus'un tüm suşlarının SE’lerin üretiminden sorumlu olmamalarından dolayı stafilokokal gıda intoksikasyonlarının değerlendirilmesinde ve güvenli gıda üretiminde kültürel yöntemlerle birlikte SE varlığının araştırılmasının da önemli olduğu düşünülmektedirArticle Mycobacterium Avium Subsp. Paratuberculosis’in Süt ve Süt Ürünlerinde Tespit Yöntemleri(2018-12-25) Telli, Nihat; Sayar, Ahmet GünerMycobacterium avium kompleksi üyelerinden olan Mycobacterium avium subsp. paratuberculosis (MAP) çok çeşitli hayvan türlerinde Johne hastalığının (paratüberkülozis) etiyolojik etkenidir. Paratüberkülozun klinik belirtilerini gösteren ve asemptomatik taşıyıcı hayvanlar etkeni süt, dışkı ve spermleriyle yaymaktadırlar. Süt direkt olarak etkeni taşıyabildiği gibi özellikle dışkı kaynaklı indirekt bulaşmalar da gerçekleşebilmektedir. Sütün yanı sıra peynir, yoğurt, krema, tereyağı, dondurma vb. süt ürünleri de etkeni taşıyabilmektedir. Süt sığırlarındaki Johne hastalığı ile insanlarda görülen Crohn hastalığı insidenslerinde dünya genelinde artış görülmektedir. Yüksek klinik ve patolojik benzerlikler bulunan bu hastalıklar arasındaki olası ilişkide gıdaların rolünün yorumlanmasında ve güvenilir sonuçlar alınmasında MAP’ın süt ve süt ürünlerinde tespit yöntemleri önem arz etmektedir. Bu amaçla süt ve süt ürünlerinde Ziehl-Neelsen boyama, floresan mikroskop, katı faz sitometri ve biyolüminesans gibi direkt tanı ve kültür yöntemleri ile MAP etkenleri araştırılabilmektedir. Bu yöntemlerin yanı sıra radyoimmün testler (RIA), enzim bağlı immün testler (ELISA), agar jel immünodifüzyon testi (AGID) ve komplement fiksasyon testi (CF test) gibi serolojik teknikler ve polimeraz zincir reaksiyonu (PCR), nükleik asit hibridizasyonu, immunomagnetic separation PCR, Nested PCR, Real-Time PCR gibi moleküler teknikler veya bu tekniklerin kombinasyonlarıyla hızlı tanı yöntemleri geliştirilmiştir.Article Determination of Thermotolerant Campylobacter Spp. by Viability-Qpcr in a Poultry Slaughterhouse and in Retail(Eugen Ulmer Gmbh Co, 2021) Telli, E.; Uçar, G.; Sönmez, G.; Telli, N.; Türkal, G.; Doğruer, Y.This study aimed to evaluate the viability of thermotolerant Campylobacter spp. in chicken carcasses during the slaughter process (n = 150) and at retail level (n = 72). All samples were analysed by quantitative PCR (qPCR), propidium monoazide (PMA)-treated qPCR, and direct plate counting (DPC). The quantitative comparisons were performed for assessing viability and culturability according to the values of the samples that were found to be positive in all methods. Due to the underestimation of viable but unculturable (VBNC) or dead cells, PMA-untreated samples, either at different slaughter stages or at retail level, had a higher positivity and quantity rate (p < 0.05) than the PMA-treated and DPC samples. Across the slaughter line, the above mentioned three methods revealed the highest positivity and quantity level during the evisceration stage. After the water-chilling and storage phases, positivity and quantity rates were not comparable as PMA-qPCR and DPC failed to detect the level of contamination not only in terms of cultivability but also in terms of viability as a result of compromised membrane integrity at low temperatures. In conclusion, recording of Campylobacter spp. during the chicken slaughter process by PMA-treated qPCR would provide more realistic quantitative data for poultry meat contamination.Article Konya Yeşil Peynirlerinin Biyojen Amin İçerikleri ile Bazı Fizikokimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi(2021-12-31) Telli, NihatAraştırmada, Konya ilinde satışa sunulan Yeşil peynirlerin biyojen amin içerikleri ile bazı fizikokimyasal ve mikrobiyolojik özellikleri değerlendirildi. Araştırma materyali olarak piyasadan temin edilen 50 adet Konya Yeşil peyniri örneği kullanıldı. Araştırma k apsamında tespit edilen biyojen aminler olan tiramin (50/50), histamin (50/50), kadaverin (44/50), putresin (39/50), triptamin (32/50) ve feniletilamin (24/50) için ortalama değerler sırasıyla; 229.41±95.63, 148.21±55.52, 45.34±29.52, 29.03±27.24, 3.14±2.70 ve 2.30±2.37 mg/kg olarak bulundu. Örneklerde toplam biyojen amin ortalamaları 457.45±122.23 mg/kg olarak tespit edilirken spermidin ve spermin varlığı saptanmadı. Tiramin ve histamin miktarlarının toplam biyojen amin ortalamalarının ~ %82’sini oluşturduğu gözlemlendi. Fizikok imyasal analizlerde örnekler ortalamalarının kuru madde için %53.57±2.69; tuz için %5.82±0.81, asitlik (L.A cinsinden) için %1.13±0.18, pH için 6.21±0.37 ve aw için 0.948±0.01 olduğu belirlendi. Yapılan renk ölçümleri sonucunda; L değerlerinin 66.43 ile 83.11, a parametresinin ? 4.54 ile ? 2.59 ve b parametresinin de 11.44 ile 20.62 arasında değiştiği saptandı. TMAB, Lactobacillus, Streptococcus ve Lactococcus için ortalama değerler 7.44±0.58, 6.47±0.26 ve 7.09±0.40 log KOB/g düzeylerindeydi. Bu çalışma, çiğ sütten üretilen Konya Yeşil peynirinin biyojen amin konsantrasyonlarının ve satış noktalarında biyojen amin oluşumuna neden olabilecek faktörlerin izlenmesinin önemini ortaya koymaktadır. Özellikle baskın biyojen amin türleri göz önüne alındığında Yeşil peynir üretim hattı, depolama, sevkiyat ve sat ış yerlerinde hijyenik koşulların oluşturulmasının tüketici sağlığının korunması bakımından önem arz ettiği düşünülmektedir.Article Citation - WoS: 2Citation - Scopus: 3Isolation 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, 2022-01-28) Telli, Nihat; Telli, A. Ezgi; Biçer, Yusuf; Türkal, Gamze; Uçar, GürkanThe 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.Article Co-Occurrence and Molecular Characterization of ESBL-Producing and Colistin-Resistant Escherichia Coli Isolates From Retail Raw Meat(MDPI, 2025) Telli, Arife Ezgi; Telli, Nihat; Bicer, Yusuf; Turkal, Gamze; Yilmaz, Tahir; Ucar, GurkanBackground: The emergence of extended-spectrum beta-lactamase (ESBL) producing and colistin-resistant Escherichia coli in retail meat poses a significant public health risk. Method: A total of 180 retail meat samples (chicken parts, internals, processed products; lamb; beef; fish) were purchased from markets and butcher shops across Turkiye. Presumptive ESBL-producing isolates were screened on chromogenic agar and phenotypically confirmed. Species identity was verified by uspA PCR, and resistance genes (blaCTX-M, blaTEM, blaOXA, blaSHV, mcr-1, mcr-2, mcr-3) were analyzed. Colistin MICs were determined by broth microdilution, while antimicrobial susceptibility of ESBL-positive isolates was assessed by disk diffusion. Results: Overall, ESBL-producing E. coli were detected in 21.7% (n = 39) of the 180 meat samples analyzed, with the highest prevalence observed in chicken parts (26/40, 65.0%) and giblets (6/10, 60%). All ESBL-E. coli isolates harbored blaCTX-M, with blaCTX-M-1 identified as the sole variant. The blaTEM gene was detected in 61.5% (24/39) of ESBL-positive E. coli isolates. Colistin resistance was identified in six isolates (15.4%), all of which carried the mcr-1 gene. Additionally, one lamb minced meat isolate harbored the mcr-2 gene. Co-occurrence analysis revealed that the most frequent resistance gene combination among ESBL-producing isolates was blaCTX-M1 + blaTEM, detected predominantly in chicken meat samples, while mcr-1 was observed only in isolates harboring single or limited resistance genes, suggesting a distinct acquisition pattern. Conclusions: A high prevalence of blaCTX-M-1 and the co-occurrence of mcr genes were detected in E. coli isolates from retail meat, particularly poultry. The detection of mcr-1/mcr-2 co-carriage in lamb meat, though rare, highlights the need for broader surveillance. These findings underscore the need for integrated monitoring and prudent antimicrobial use in food animals. The use of antibiotics as growth promoters is prohibited in T & uuml;rkiye, and therapeutic applications require a veterinary prescription; however, stronger enforcement remains essential to limit the dissemination of multidrug-resistant bacteria in the food chain.Article Citation - WoS: 28Citation - Scopus: 33Comparison of Commercial and Traditional Kefir Microbiota Using Metagenomic Analysis(WILEY, 2021-05-19) Biçer, Yusuf; Telli, Arife Ezgi; Sönmez, Gonca; Turkal, Gamze; Telli, Nihat; Uçar, GürkanThe 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.
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Research Topics
Domains
Life Sciences
Fields
Agricultural and Biological SciencesBiochemistry, Genetics and Molecular Biology
Subfields
Food ScienceBiotechnologyAnimal Science and ZoologyMolecular Biology
Specific Research Areas
Salmonella and Campylobacter epidemiology
Listeria monocytogenes in Food Safety
Probiotics and Fermented Foods
Meat and Animal Product Quality
Protein Hydrolysis and Bioactive Peptides
Sustainable Development Goals
3GOOD HEALTH AND WELL-BEING
4
Research Products
14LIFE BELOW WATER
3
Research Products
15LIFE ON LAND
1
Research Products
2ZERO HUNGER
1
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
Research Products
6CLEAN WATER AND SANITATION
1
Research Products
Documents
25
Citations
155
h-index
6
Documents
21
Citations
173
Publication Collaboration
| Affiliation Name | Count |
|---|---|
| Selçuk University | 25 |
| Konya Technical University | 20 |
| Niğde Ömer Halisdemir Üniversitesi | 2 |
| Konya Food and Agriculture University | 2 |
| Michigan State University | 2 |
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Data obtained from OpenAlex
| Journal | Count |
|---|---|
| Eurasian Journal of Veterinary Sciences | 3 |
| Methods in molecular biology (Clifton, N.J.) | 2 |
| Dicle Üniversitesi Veteriner Fakültesi Dergisi | 2 |
| European Poultry Science | 1 |
| Fermentation-Basel | 1 |
Current Page: 1 / 4
Scholarly Output
24
Articles
24
Views / Downloads
111/124
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
73
Scopus Citation Count
89
Patents
0
Projects
0
WoS Citations per Publication
3.04
Scopus Citations per Publication
3.71
Open Access Source
16
Supervised Theses
0
Scopus Quartile Distribution
Competency Cloud
