Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/munzur/5949
  Phylogenetic Analysis of Native Salmo Species in Türkiye Using Mitochondrial 12S rDNA, 16S rDNA, Cytochrome b Sequences, and Cytogenetics

  Yazdıç, Ferit Can; Kar, Bülent; Karaman, Altuğ

  In this study, phylogenetic relationships and genetic diversity of Salmo spp. populations in different water bodies in Türkiye were investigated, focusing on morphologically similar specimens to Salmo macrostigma. Significant genetic variability and evolutionary differentiation within these populations have been identified using mitochondrial regions sequences (12S rDNA, 16S rDNA, and Cyt-b), morphological observations, and cytogenetic analysis. Samples collected from eight river basins revealed three main phylogenetic clades and local adaptations influenced by ecological pressures. Cytogenetic findings showed that they have chromosome numbers ranging from 78 to 80 (2n), consistent with known Salmo species. For this purpose, three mitochondrial DNA fragments encoding 12S rDNA, 16S rDNA, and Cyt-b regions were amplified by PCR, sequenced, and then used for phylogenetic analysis of the studied species. The study revealed the need for comprehensive integrative taxonomic approaches to clarify the classification of Salmo spp. with critical implications for conservation strategies in Türkiye biodiversity hotspots. In conclusion, this study not only advances our knowledge of Salmo macrostigma or similar Salmo spp., but also suggests innovative approaches for future Salmonid phylogenetics and cytogenetics studies. The findings have important implications for understanding the evolution, taxonomy, and conservation of these economically and ecologically important fish.

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• MakaleAçık Erişim2025/r/munzur/6140
  Comparison of Secondary Models for Modelling the Growth of Salmonella in Leafy Greens

  Omaç, Basrı

  This study evaluated the performance of three mathematical models—the Ratkowsky square-root, Arrhenius-type, and Cardinal models—in describing the temperature-dependent growth of Salmonella in leafy greens. Therefore, data on the maximum growth rate (μmax) of Salmonella enterica in leafy greens under different temperature conditions were collected from peer-reviewed scientific publications available in databases. The Integrated Pathogen Modeling Program (IPMP) software was then used for modelling and analysis. The results indicated that the sub-optimal Ratkowsky model most accurately captured growth rates below the organism’s optimum temperature, with parameters a=0.02 and Tmin=7.3°C estimated with high precision. In contrast, the model’s supra-optimal parameters were weakly constrained due to limited high-temperature data. Despite achieving strong explanatory power (R2=0.90), the Arrhenius-type and Cardinal models had significant parameter uncertainty over the whole temperature range, which limited their usefulness. These findings support the use of simpler, empirically grounded models in predictive microbiology when thermal data are incomplete. Future research should prioritize gathering data at higher temperatures to better characterize growth decline in the supra-optimal range.

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• MakaleAçık Erişim2024/r/munzur/6232
  Ohmik Evaporasyon İşlemiyle Elde Edilen Dut Pekmezinde Renk Değerlerinin İncelenmesi

  Sabanci, Serdal; Ak, Ferit

  Evaporasyon işlemi sıvı gıda ürünü içerisinde bulunan suyun fiziksel olarak uzaklaştırılmasıdır. Bu işlemde geleneksel ısıtma teknikleri sonucunda istenmeyen bileşen oluşumu, kalite kaybı ve aroma kayıpları meydana gelmektedir. Bu nedenle gelişen teknoloji ile geleneksel gıda işlemi uygulamalarının yerini alternatif teknikler almaktadır. Bu tekniklerin başında ohmik ısıtma işlemi gelmektedir. Ohmik ısıtma işlemi iki elektrot arasında alternatif akım geçirilerek ürünün ısınma prensibine dayanmaktadır. Bu çalışmanın ana amacı üç farklı voltaj gradyanı kullanılarak elde edilen dut pekmezinin renk değerlerinin incelenmesidir. Örnekler ohmik evaporasyon işlemi ile üç farklı voltaj gradyanında atmosferik koşullar altında %22,2 Suda Çözünür Kuru Madde (SÇKM) içeriğinden %68 SÇKM değerine kadar evaporasyon işlemine tabi tutulmuştur. Örneklere ait L*, a*, ve b* renk değerleri ölçülmüştür. Elde edilen L*, a*, ve b* değerlerinden beyazlık ve kahverengileşme gibi bazı renk indeksleri hesaplanmıştır. Beyazlık indeksi (Bİ) ve kahverengileşme indeksi (Kİ) incelendiğinde, en yüksek değerler geleneksel yöntemde elde edilirken en düşük değerler 15 V/cm voltaj gradyanında elde edilmiştir. Toplam renk değişim değerinin 3,73-8,97 arasında değiştiği, en düşük renk değişim değerinin geleneksel yöntemle elde edildiği ve bu değerin yükselen voltaj gradyanı ile arttığı belirlenmiştir. Sonuç olarak, dut pekmezi örnekleri renk değişimleri açısından incelendiğinde genel anlamda voltaj gradyanın artmasından olumsuz etkilendiği tespit edilmiştir. Bununla birlikte fiziksel kalite değerlerinin başında yer alan renk değerleri bakımından nispeten daha düşük voltajlı ohmik evaporasyon işleminin kullanılabileceği düşünülmektedir.

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• MakaleAçık Erişim2023/r/munzur/6382
  Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk

  Sabanci, Serdal; Omaç, Basrı; Yüksel, Hatice Pınar

  Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

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• MakaleAçık Erişim2023/r/munzur/5779
  Spermatozoa Cryopreservation of Sex-Reversed Rainbow Trout (Oncorhynchus mykiss): The Effect of Dilution Rate and Supplementation of a N-(2-Mercaptopropionyl)-Glycine -Based Extender on Sperm Motility and Fertilizing Capacity

  Kutluyer Kocabaş, Filiz; Can, Erkan; Dogan, Mustafa

  For commercial aquaculture, the obtainment of all-female salmonid populations is important in fish farms. After freezing process, variable spermatozoa maturity, higher sperm concentration, low sperm quality, and reduced fertilization success have been observed in sex-reversed female rainbow trout. For these reasons, the objective of this study was to assess effect of dilution rate and supplementation of a N-(2-Mercaptopropionyl)-Glycine (MPG)-based extender on sperm motility and fertilizing capacity of sex-reversed rainbow trout (Oncorhynchus mykiss). The supplementation of MPG [0 (control, 0), 1 mM; 2 mM; 4 mM] to extenders and dilution ratio (1:9, 1:15 and 1:25) were tested in sex-reversed female rainbow trout spermatozoa during cryopreservation. For thawing, the straws (0.5 ml) were placed in a water bath at 37°C for 30 s. Our results showed that the best concentration of MPG was 2 mM for post-thaw motility duration (120.67±9.07%), fertilization (62.67±3.10%) and hatching rate (54.33±3.10%) at 1:15 dilution rate. Overall, MPG provided improvements during cryopreservation process and could be used as protective agent.

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• MakaleAçık Erişim2022/r/munzur/6517
  Investigation of the Changes in Rheological Properties of Purple Basil Sherbet Samples Concentrated by Ohmic Heating at Different Voltage Gradient

  Çevik, Mutlu; Eroğlu, Zeynep

  Purple basil is widely used medicinally and aromatically due to its essential oil properties, and it is a plant that stands out with its antibacterial, antimutagenic and antioxidant properties. It has been determined that purple basil has positive effects on health such as appetizing, insomnia, sputum, diuretical and antispasmodic. Purple basil contains high concentrations of anthocyanins and with these properties it stands out as a potential new source of stable red pigments for the food industry. In recent years, it has been seen that purple basil has been processed into different products such as tea and sherbet in order to benefit from its functional properties. With the processing of purple basil into different products, it is seen that the consumption of basil and basil products has increased by consumers. In this study, purple basil sherbet samples were concentrated at different voltage gradient values (14, 17 and 20 V/cm) under atmospheric conditions with ohmic heating up to 25% soluble solid content (SSC) and the changes in their rheological properties during the concentration process was investigated. The changes in the rheological properties of the purple basil samples were determined in the range of 1-148 s-1 shear rate values and measurement temperature was 25°C. The compatibility of different rheological models (Newton, Power-Law and Herschel-Bulkley) to the experimental data was statistically evaluated to determine the flow behavior index of the purple basil sherbet samples. It has been determined that the shear stress values increased as the shear rate values increased in all the process conditions. Similarly, at the same shear rate values, it was determined that the shear stress values increased as the SSC values increased. It has been determined that the best suitable rheological model was Herschel-Bulkley Model for all purple basil sherbet concentrates. It is thought that the results obtained will provide important data to the food and machinery industry for the installation of pilot and industrial scale ohmic heating systems.

  AtıfOpenAlex2

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• MakaleAçık Erişim2022/r/munzur/6489
  Current Status of Aquarium Fish (Ornamental Fish) Enterprises During the \rPandemic Period (Elazig City Sample)

  Ozcan, Ebru Ifakat; Bulut, Hilal

  This study was carried out in order to reveal the situation of aquarium sales enterprises in Elazig and \rto determine their problems. In the study, a total of 14 enterprises (aquarist) were asked questions by \rthe survey method. It has been determined that a significant part of the existing enterprises is located \rin the center of Elazig (93%), all of them continue to operate as tenants and their operating periods \rare over 5 years. It has been noted that 86% of the personnel working in the enterprises are male and \r14% are female. It was determined that the most sold fish species in the research area were 2 fish \rspecies belonging to 2 families. It has been observed that one of the important problems in aquarium \rbusinesses is fish diseases. It has been determined that 93% of the fish sales of the Covid-19 pandemic \rperiod were negatively affected and 7% were positively affected.\r

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  AtıfOpenAlex3·TR Dizin3

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• MakaleAçık Erişim2022/r/munzur/5674
  Genetic Relationship of Seven Endemic Inula L. (Asteraceae) Species Grown in\rTurkey

  Paksoy, Mehmet Yavuz; Sevindik, Mustafa; Sevindik, Emre

  In this study, genetic relationship of ISSR markers of seven endemic Inula species distributed in\rTurkey was carried out. Plant samples were collected from different regions of Turkey in 2013 and\rgDNA was obtained by DNA isolation from green leaves. Genetic relationship between species was\rdetermined using 12 ISSR primers. PCR products were run on agarose gel electrophoresis and\rvisualized under UV light. All gel images were examined and the presence and absence of\rpolymorphic bands were scored as 0 and 1. A total of 85 bands were obtained from the primers. Of\rthese, 74 polymorphic and 11 monomorphic bands were obtained. The total polymorphism rate was\rfound to be approximately 87.05%. The phylogenetic tree and genetic distances between species\rwere calculated using the PAUP 0 4.0b10 analysis program. According to the distance matrix, the\rgenetic distance was found between the closest Inula helenium subsp. orgyalis and Inula helenium\rsubsp. vanensis (0.29851), while the farthest between Inula sarana and Inula macrocephala\r(0.56000) species. The phylogenetic tree was obtained using the UPGMA algorithm, and the tree\rconsisted of two groups. The results were compared with the morphological, palynological nrDNA\rand cpDNA results of the past. Our findings supported previous studies

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• MakaleAçık Erişim2021/r/munzur/5906
  The Effect of Using Cow and Goat Milk on Antioxidant, Rheological andSensory Properties of Kefir

  Icier, Filiz; Koca, Nurcan; Sabanci, Serdal; Çağındı, Özlem; Benzer Gürel, Duygu; Akyol, Merve Ildız

  In recent years, demand for products produced with goat milk has been increasing. On the other hand, compared to cow's milk, component and flavour differences in goat milk can cause significant differences in the properties of products produced with goat's milk and affect the acceptability of the product. In this study, it was aimed to compare the antioxidant capacity, rheological and sensory properties of kefir produced with goat milk with those properties of kefir produced of cow milk. In this context, cow milk, goat milk and 1: 1 ratio of cow and goat milk kefir were produced, physico-chemical, rheological and sensory analyses were performed. It was determined that the rheological properties of all kefir samples exhibit pseudoplastic behaviour and are compatible with the power-law model. The apparent viscosity of the kefir produced by the goat milk was lower than cow milk kefir. It was determined that the total antioxidant capacity of goat milk kefir was higher than cow's milk kefir and a and b values were lower in colour. On the other hand, in goat milk kefir, panellists perceived lower consistency and kefir flavour, also its overall acceptability score was lower. The addition of 50% cow's milk to goat's milk influenced the condition of goat's milk. The sensory properties of the mixture milk kefir were similar to the sensory properties of the cow's milk kefir. Although the mixture kefir positive results, it has been concluded that further studies are needed to obtain better consistency and flavour in kefir production from goat milk.

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  AtıfOpenAlex5·TR Dizin1

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• MakaleAçık Erişim2019/r/munzur/5146
  Examination Water Quality of Karkamış Dam Lake

  Tepe, Rıdvan; Kutlu, Banu

  This study was conducted in order to reveal the physico-chemical properties of the Karkamis Dam Lake located within the boundaries of Sanliurfa and Gaziantep, water samples were taken from 5 stations at 4 and 8 m depths between January and December 2015. Temperature, pH, dissolved oxygen, electrical conductivity, ammonium nitrogen, nitrate nitrogen, ortho phosphate, phosphorus, total nitrogen and total phosphorus values of water were measured during the year. The detected values were found as temperature (14.3-21.6°C average: 9.4), pH (8.4-9.1-7.8), dissolved oxygen (9-10-11.8 mg L-1 ), electrical conductivity (251-332-412 ,00S cm-1 ) ammonium nitrogen (0,003-0,069-0,194 mg L-1 ), nitrate nitrogen (1,549-2,292-3,473 mg N L-1 ), nitrite nitrogen (0.001-0.006-0.053 mg L-1), ortho phosphate phosphorus (0.007-0.034-0.076 mg L-1 ), total nitrogen (0.722-1.1514-1.696 mg L-1 ), total phosphorus (0.007-0.016-0.026 mg L-1 ). The Karkamis Dam Lake has a Class I high quality water class according to the Quality Criteria for Inland Water Resources Classification according to the Surface Water Quality Management Regulation.

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  AtıfOpenAlex8·TR Dizin9

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