Tarim Bilimleri Dergisi-journal of Agricultural Sciences最新文献

{"title":"Application of Drying Techniques on Peach Puree","authors":"A. Polat, O. Taskin, N. Izli","doi":"10.15832/ANKUTBD.595857","DOIUrl":"https://doi.org/10.15832/ANKUTBD.595857","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87999801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Heritability, Genetic Advance and Correlation on Yield Contributing Traits in Upland Cotton","authors":"M. Ishaq, A. Hassan, S. Munir, A. Shahzad, M. S. Anjam, Muhammad Asim Bhutta, M. K. Qureshi","doi":"10.15832/ANKUTBD.686698","DOIUrl":"https://doi.org/10.15832/ANKUTBD.686698","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78055422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and Evaluation of Agricultural Biodegradable Mulch through Heat and Moisture Distribution in Soil","authors":"Mohammad Shahabi, M. Khojastehpour, H. Sadrnia","doi":"10.15832/ANKUTBD.703752","DOIUrl":"https://doi.org/10.15832/ANKUTBD.703752","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74412006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Natural Boron Mineral on the Essential Oil Ratio and Components of the Spearmint (Mentha spicata L.)","authors":"H. B. Karayel","doi":"10.15832/ankutbd.777185","DOIUrl":"https://doi.org/10.15832/ankutbd.777185","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86256221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pit-1 Gene Polymorphisms in Anatolian Black, Holstein Friesian, Brown Swiss and Simmental Cattle Reared in Turkey","authors":"I. Aytekin, Marwan Fadhil","doi":"10.15832/ankutbd.747211","DOIUrl":"https://doi.org/10.15832/ankutbd.747211","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85126164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pathotype Diversity of Zymoseptoria tritici (Desm. Quaedvlieg & Crous) Isolates Causing Septoria Leaf Blotch Disease in Central Anatolia of Turkey","authors":"E. B. Turgay, O. Büyük, A. Yildirim, Fatih Ölmez, Nilüfer Akci","doi":"10.15832/ANKUTBD.548058","DOIUrl":"https://doi.org/10.15832/ANKUTBD.548058","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74412503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence of Listeria spp. in Seafood Samples and Control of Listeria monocytogenes with Using LISTEX™ P100 Bacteriophage Applications in Smoked Rainbow Trout","authors":"H. Gündüz, F. Öztürk","doi":"10.15832/ankutbd.759742","DOIUrl":"https://doi.org/10.15832/ankutbd.759742","url":null,"abstract":"","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87829814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production","authors":"B. Taban, M. Çolaklar, S. A. Aytac, H. Özer, A. Gursoy, N. Akçelik","doi":"10.15832/ANKUTBD.423833","DOIUrl":"https://doi.org/10.15832/ANKUTBD.423833","url":null,"abstract":"The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like  inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production. inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied  technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production  and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially  contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct  to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S.  aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most  probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the  thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log  unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9  and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units,  respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could  make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus gro","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89481750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour","authors":"F. Yangilar, S. Çakmakçı","doi":"10.15832/TBD.23719","DOIUrl":"https://doi.org/10.15832/TBD.23719","url":null,"abstract":"Abstract It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yoghurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of organic corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yoghurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu/g during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) the lower the syneresis on the 21 st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yoghurts. The sensory property of yoghurt involving PC decreased significantly with 5% CF. 2.5% CF+PC was the highest-scored sample.","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77508811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological and Probiotic Properties of Lactic Acid Bacteria Isolated from Hardaliye","authors":"M. Arıcı, F. Çoşkun, G. Çelikyurt, M. Mirik, M. Gulcu, Nazan Tokatlı","doi":"10.15832/ANKUTBD.385870","DOIUrl":"https://doi.org/10.15832/ANKUTBD.385870","url":null,"abstract":"Hardaliye is a lactic acid fermented beverage produced from red grape or grape juice with addition of crushed mustard seeds and benzoic acid and can be found in the Thrace region of Turkey. The aims of this study were to determine the dominant species of lactic acid bacteria in hardaliye and to investigate their technological and probiotic properties and potential use as starter culture in the production of Hardaliye. For this aim lactic acid bacteria were isolated from total 28 hardaliye samples (23 hardaliye samples collected from different regions of the Kirklareli in Turkey and 5 hardaliye samples produced with the traditional methods in laboratory conditions) and identified.  After carrying out conventional and molecular biological methods, it was found that all species of lactic acid bacteria belonged to genus Lactobacillus . Lactobacillus plantarum was the dominant species in the microbiota. ~98% of the isolates were similar to each other. Therefore, diversity of effective lactic acid bacteria during the fermentation is very low.  Given the antimicrobial effects and acid production capabilities of lactic acid bacteria, isolates have potential as starter cultures for use in hardaliye production.","PeriodicalId":22215,"journal":{"name":"Tarim Bilimleri Dergisi-journal of Agricultural Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85881847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}