Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2011Scopus SJRQ2/r/munzur/4112
  Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens

  Yesillik, S.; Yildirim, N.; Dikici, A.; Yildiz, A.

  In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.

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  AtıfWoS23·OpenAlex38

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• MakaleYalnız künye2010Scopus SJRQ3/r/munzur/4764
  Agar-Plate Screening for Acid Dyes Decolourization by Three Strains of Pleurotus eryngii Isolated from Tunceli, Elazig and Hakkari Province of Turkey

  Yildirim, N.; Yildiz, A.; Aydin, H.

  Many synthetic dyes present in industrial wastewaters are resistant to degradation by conventional treatments. In this study, the ability to decolourize two textile dyes by Pleurotus eryngii strains collected from geographically different habitats of Turkey was evaluated on agar plates For all strains, growth and decolourization halos were determined on malt extract agar plates containing 0 1 and 0.2 g/L of acid red 183 or acid green 25. Each P eryngii strain showed certain decolourization capacities and was able to decolourize both acid red 183 and acid green 25 on the malt extract agar plates, but not to the same extent Both dyes at all concentrations were found to be toxic for P eryngii growth The presence of the dyes in plates reduced the mycelial growth of all strains in comparison with the control culture growing in the medium without dyes. A positive correlation was found between the mycelial growth rate and the decolourization ability

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