Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• Baltaci, Cemalettin(3)
• Karpuz, Omer(2)
• Ozturk, Seyda(2)
• Yilmaz, Kubra(2)
• Aykoc, Ayse Muslu(1)
• Cakir, Gunay(1)
• Demirbağ, Zihni(1)
• Havva Nur Kobya(1)
• Kara, Yakup(1)
• Karaman, Safa(1)
• Kayacier, Ahmed(1)
• Kolaylı, Sevgi(1)
• Kul, Merve Kalafat(1)
• Nalçacıoğlu, Remziye(1)
• Ucuncu, Osman(1)
• Usta, Mehtap(1)
• Yüksel, Ferhat(1)
• Yıldız, Oktay(1)
• Zengin, Kübra(1)

• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/13486
  Isolation and Preliminary In Vitro Characterization of a Honey-Derived Bacillus licheniformis Isolate

  Usta, Mehtap; Zengin, Kübra; Kara, Yakup; Nalçacıoğlu, Remziye; Demirbağ, Zihni; Yıldız, Oktay; Kolaylı, Sevgi

  Background/Objectives: Despite its hostile physicochemical environment characterized by high osmotic pressure, acidic pH, and low water activity, honey serves as a unique ecological niche for resilient microorganisms. This study aimed to recover bacterial isolates from honeys of different botanical origins and to characterize the probiotic-associated properties of a honey-derived Bacillus licheniformis isolate. Methods: A total of 20 bacterial isolates were recovered from four honey samples, including two blossoms and two honeydew honeys. 16S rRNA gene sequence analysis showed that the recovered isolates had taxonomic assignments consistent with Bacillus licheniformis. Because 16S rRNA sequencing does not provide sufficient resolution to establish strain-level diversity or clonality, one isolate, designated Blhoney, was selected for subsequent molecular and functional characterization. Results: In vitro assays revealed that Blhoney exhibits robust tolerance to simulated gastrointestinal stress, including extreme acidity (pH 1–3), bile salts (0.3–1%), pepsin, and pancreatin, maintaining viability for up to 24 h. Phenotypic antimicrobial testing demonstrated measurable inhibition zones for erythromycin, kanamycin, chloramphenicol, ampicillin, tetracycline, gentamicin, streptomycin, and spectinomycin, whereas no measurable inhibition zones were observed for penicillin G, rifampicin, ciprofloxacin, or ceftazidime. However, MIC determination and standardized breakpoint interpretation were not performed; therefore, these findings were interpreted solely as preliminary phenotypic inhibition-zone observations. Although the isolate did not display direct antagonistic activity against the tested bacterial pathogens under experimental conditions, its persistence under the tested gastrointestinal stress conditions supports further investigation of its probiotic-associated characteristics. Conclusions: Overall, these findings indicate that the honey-derived Blhoney isolate exhibits preliminary probiotic-associated characteristics under the tested in vitro conditions. However, further strain-level genomic and safety characterization is required before its potential probiotic application can be established.

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  İncele
• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/13406
  Physicochemical properties of fifteen flower honey samples from five districts in Türkiye

  Ucuncu, Osman; Kul, Merve Kalafat; Baltaci, Cemalettin; Aykoc, Ayse Muslu

  This study analyzed the physicochemical characteristics, mineral composition, and antioxidant potential of fifteen floral honey samples collected from five districts of Gümüşhane, Türkiye. The average values for moisture (17.44 g/100 g), insoluble solids (0.04 g/100 g), conductivity (0.35 mS/cm), diastase activity (54.15 DN), free acidity (38.18 meq/kg), and fructose + glucose content (68.95 g/100 g) were mostly within the acceptable limits defined by national honey standards. Proline content ranged from 562.66 to 1466.15 mg/kg, while hydroxymethylfurfural (0.37–18.89 mg/kg) confirmed the freshness of all samples. Potassium, calcium, sodium, and magnesium were identified as the major mineral elements in the analyzed honey samples, with considerable variation observed among samples collected from different districts. Antioxidant activity (Total phenolic content (mg GAE/100 g): 9.21–98.25; SC₅₀ (mg/mL): 5.23–41.29) revealed a strong antioxidant potential of Gümüşhane honeys. This work provides the first detailed characterization of Gümüşhane honeys, confirming their high physicochemical quality, rich mineral profile, and notable antioxidant potential, and underscores their value as a distinctive regional product with functional and commercial significance.

  AtıfScopus4·WoS5

  İncele
• MakaleYalnız künye2024Scopus SJRQ4/r/gumushane/14422
  Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties; [Essigherstellung aus verschiedenen Kirschlorbeerfrüchten und Untersuchung einiger ihrer physikochemischen Eigenschaften]

  Baltaci, Cemalettin; Yilmaz, Kubra; Ozturk, Seyda; Karpuz, Omer

  In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were analyzed for total acidity, volatile acidity and non-volatile acidity, pH, ash, oxidation number, iodine number, ester, mineral substan-ce, alcohol, total solids, and total sugar-free solids. Analyses and the ranges of the results that were found in vinegar samples were as: Acidity percentage (as acetic acid) 1.68–4.13 %, volatile acidity (as acetic acid) 5.70–18.27 g/L, non-volatile acidity (as tartaric acid) 3.31–36.10 g/L, alcohol percentage 0.01–0.48, pH 2.24–3.57, total sugar 6.54–283.56 g/L, total solids 22.01–486.56 g/L, total sugar-free solids 14.11–217.73 g/L, ash 0.22–3.84 g/L, ester 16.80–61.14, oxidation number 389.60–394.05 and iodine number 35.20–386.88. For the color analysis, the values were found to be between 10.91 and 25.79 for L*, 5.15 and 15.08 for a*, between –4.83 and 8.72 for b*, between 3.54 and 16.83 for E*. Based on their physicochemical properties, the vinegars numbered N4, N5, N6, N8, and N9 are considered suitable for vinegar production compared to the samples numbered N7 and N10. The raw material contents of N7 and N10 vinegars differ from the others and inhibit the development of acidity. Additionally, it has been determined that the physicochemical properties of N4, N5, N6, N8, and N9 vinegar samples are superior to those of apple and grape vinegars. According to the study re-sult, cherry laurel fruits (CLF) are suitable for natural vinegar production under optimum conditions, and further field studies should be carried out to apply these findings at the industrial level.

  AtıfScopus5·WoS5

  İncele
• MakaleYalnız künye2023Scopus SJRQ2/r/gumushane/11979
  Bioactive properties of vinegars produced from prunus laurocerasus L. varieties

  Yilmaz, Kubra; Baltaci, Cemalettin; Ozturk, Seyda; Karpuz, Omer

  BACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.

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  AtıfScopus13·WoS12·OpenAlex8

  İncele
• MakaleYalnız künye2021/r/gumushane/16683
  DETERMINATION OF THE HONEY PRODUCTION AREAS WITHIN LAND USE TYPES: A CASE STUDY TERCAN, TURKEY

  Cakir, Gunay

  Forestry makes decisions based on one of the tactical planning applications for decades' years. Especially forested areas and rangeland provide very wide support to the world in terms of fresh air and food. In particular, World areas provide a wide range of support for living things in terms of naturalness and nutrition. Honey is not only a source of healing for humans but also the richness of the natural. Honey producing activities (beekeeping) was generally done in the open areas in and around the forest or rangeland. This study was carried out in Tercan Forest Planning Unit (FPU) in 2013 to determine the areas of beekeeping with the help of high-resolution aerial photographs. Placed hive areas for honey production had been identified in Tercan FPU. The distances of honey production areas and other areas to land use types were determined in GIS environment. Of these 95 beehive areas had found in Tercan Forest Planning Units. These hive areas were produced to buffer zone map that is respectively 0-500 m, 501-1000 m, 1001-1500 m and 1501-2000 m. Analysis to the distance of the hive areas with land use maps has been determined in GIS environment. The estimated amount of honey production has been tried to be rubbed over honey hive numbers. The location of honey casings is generally found in the land use classes, which are close to freshwater.

  İncele
• Yüksek Lisans TeziAçık Erişim2018/r/gumushane/20767
  Polen, propolis ve nohut ilavesiyle üretilen organik kestane balı sirkelerinin fiziksel, kimyasal ve biyoaktif bileşenlerinin tespiti

  Havva Nur Kobya

  Bu çalışma, Organik kestane balına farklı oranlarda ekmek mayası, propolis, polen, elma sirkesi, nohut ilave edilerek yüzey kültür yöntemi ile üretilen 11 çeşit bal sirkesinin bazı fiziksel, kimyasal ve biyoaktif özelliklerinin belirlenmesi ve standartlara uygunluğunun belirlenmesi amacıyla yapılmıştır. Ayrıca biyoaktif özellikler açısından da elma ve üzüm sirkeleri ile karşılaştırılmıştır. Bu amaçla 110 g organik kestane balı içeren kavanozların briksi su ile % 15 olacak şekilde toplam 11 adet örnek hazırlanmıştır. Polen ve propolis örneklere başlangıçta ve sonradan (etil alkol fermantasyonu tamamlandıktan sonra) olmak üzere iki şekilde ilave edilmiştir. Örnekler S1 ( sade kestane balı) S2 (15 g propolis ), S3 (15 gr polen), S4 (10 gr ekmek mayası), S5 ( 110 mL elma sirkesi), S6 ( 15 g nohut ve polen), S7 ( 15 g nohut ve propolis), S8 ( 15 g nohut ve sonradan polen), S9 ( 15 g nohut ve sonradan propolis ), S10 ( 15 g sonradan polen ), S11 (15 g sonradan propolis) organik bal sirkesi üretmek üzere hazırlandı. Hazırlanan tüm numuneler 28-30 °C 'de etüve konulularak onbeş günde bir asitlik artışı takip edildi. Beklenen asitlik değerine ulaşılmasına yakın alkol analizi yapılarak % 0.50 altında alkol kaldığında fermantasyon bitirildi. Sirkeleşme 4-14 haftada tamamlandı ve analiz yapılıncaya kadar buzdolabında 4°C'de saklandı. Örneklerde fiziksel (renk), kimyasal (kül, alkol, pH, toplam asit, şeker, uçar ve uçar olmayan asit, kurumadde, iyot sayısı, oksidasyon sayısı, serbest mineral asit, ester) ve biyoaktif özellik olarakta antioksidan ve toplam fenolik madde miktarına bakılmıştır. Elde edilen sonuçlara göre, örneklerin renk değerleri L* 21.70-33.96, a* 3.63-10.21 ve b* 0.80-9.28 olarak ölçülmüştür. Toplam asitlik değerleri asetik asit cinsinden 4.09±0.03-4.55±0.07 g/L, kül 0.05±0.08-0.89±0.03 g/mL, alkol 0.06±0.00-0.34±0.13g/mL ve pH değerleri ise 2.35±0.01-3.41±0.09 arasında belirlenmiştir. Biyoaktif özellik olarak ise bal sirkelerinde; antioksidan kapasite 61.65±1.28-305.93±6.18 mg AAE/L ve toplam fenolik madde içeriği 43.78±1.68-182.86±0.01 mg GAE /L olarak bulunmuştur. Üretilen sirke örneklerinde toplam asit miktarı en fazla elma sirkeli kestane balı sirkesinde (S5), antioksidan değeri ise en fazla sonradan polen ilave edilen kestane balı sirkesinde ( S10) bulunmuştur. Antioksidan bakımından üzüm (55.11±0.27) ve elma (48.12±0.39) sirkeleri ile karşılaştırıldığında en yüksek değer sonradan polenli kestane balı sirkesinde (S10) bulunmuştur. Sonuç olarak üretilen tüm örneklerin sirkelerde önemli bir kalite kriteri olan asitlk açısından Türk Gıda Kodeksi mevzuatına uygun olduğu, fenolik madde içeriği zengin ve yüksek antioksidan kapasiteye sahip olduğu tespit edilmiştir.

  İncele
• MakaleAçık Erişim2014Scopus SJRQ1/r/gumushane/15536
  Dynamic mechanical spectra of selected turkish honeys: Construction of predictive models for complex viscosity using two different nonlinear modeling techniques

  Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa

  Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress sweep test at three different temperatures (10, 15, and 20°C). All honey samples showed liquid-like behavior because the loss modulus was significantly greater than the elastic modulus. Pine honey showed the highest complex viscosity (86.33 Pa s at 10°C), while the lowest complex viscosity was observed in citrus honey (22.15 Pa s) at the same temperature. Temperature dependency of complex viscosity of honey samples was modeled by Arrhenius model and activation energy values of honeys ranged from 83.13 to 97.46 kJ/mol. An efficient predictive model for complex viscosity values of honeys was constructed using adaptive neuro fuzzy inference system that showed satisfactory prediction performance with high coefficient of determination (0.995) and low root mean square error (0.04) in the validation period compared to artificial neural networks.

  AtıfScopus8·WoS8·OpenAlex9

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