Advanced Scientific Research Methods

AIMS: The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties. METHODS AND RESULTS: Seventy-seven lactic acid bacteria isolated from Beyaz, a Turkish white-brined cheese made from raw ewes' milk without any starter, wer…

• FÜGEN ÖZKAYA

Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due to their differences in taste and their favourable physi…

• OKTAY YERLİKAYA

Proper interpretation of the thyroid gland functional data is an important issue on the diagnosis of thyroid disease. The primary role of the thyroid gland is to help regulation of the body's metabolism. Thyroid hormone produced by the thyroid gland provides this. Production of too little thyroid hormone (hypo-thyroid…

Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of expe…

• İHSAN BAKIRCI

The effect of pitching rate on fermentation and production of flavour compounds was studied in high gravity wort using a lager yeast. Fermentation performance was followed by monitoring the total sugar content and yeast growth. Volatile compounds were evaluated by analysing higher alcohols, esters and carbonyl compoun…

• HÜSEYİN ERTEN

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• HAMDİ BARBAROS ÖZER

Five yogurt batches were prepared with banana puree and sugar combinations and ABT‐2 (Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium spp.) as starter culture. The addition of fruit influenced (P < 0.05) the syneresis, titratable acidity and pH, whereas the viscosity value, an…

• İHSAN BAKIRCI

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• NECATİ ÖZDEMİR

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• NİHAL ÖZGÜR

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• BEYZA BİLLUR İSKENDER EROĞLU

The study was performed in a batch system in order to determine the effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Narince 3. The highest values of dry mass and specific growth rate were obtained at pH 4.00 for both o…

• ZEKİYE YEŞİM ÖZBAŞ

Pontryagin's Maximum Principle has been applied for optimization of secreted proteins from Pichia pastoris fed-batch fermentation. The objective of this work is to maximize the total accumulated product per unit operation time under different given conditions and system constraints. To obtain optimal solutions, an aut…

• MEHMET İNAN