Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• BaltaCi, C.(1)
• Genç, Berna(1)
• Gündogdu, A.(1)
• Hendek Ertop, M.(1)
• Ilter, S.M.(1)
• YilMaz, F.(1)

• MakaleAçık Erişim2026/r/gumushane/13734
  Preliminary Study on the Characterization of a Novel Polysaccharide from Enterococcus faecium SL60 Isolated from Siyez Sourdough; [Siyez Ekşi Mayasından İzole Edilen Enterococcus faecium SL60'tan Elde Edilen Yeni Bir Polisakkaritin Karakterizasyonu Üzerine Ön Çalışma]

  Genç, Berna

  This study reports the production, structural characterization, and preliminary cytotoxicity evaluation of an extracellular polysaccharide (EPS) synthesized by Enterococcus faecium SL60, a strain isolated from traditional Siyez (einkorn) sourdough. Analytical techniques including GC-MS, FTIR, XRD, zeta potential, and elemental analysis were applied to characterize the EPS. The purified EPS was found to be a water-soluble, negatively charged, amorphous heteropolysaccharide predominantly composed of mannose and glucose, with minor proportions of rhamnose, arabinose, galactose, and xylose. The total carbohydrate yield was 7.6 g/L. FTIR confirmed the presence of typical carbohydrate functional groups, while zeta potential analysis indicated a moderate surface charge (−9.71 mV), implying colloidal stability. Cytotoxicity evaluation using the CCD-1079Sk fibroblast cell line showed no significant toxicity at concentrations up to 500 µg/mL. These findings highlight the potential of SL60-derived EPS as a safe bioactive compound with possible applications in functional food development and health-related products.

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• MakaleYalnız künye2018Scopus SJRQ3/r/gumushane/15195
  Quality properties of wheat breads incorporated with dried sourdoughs produced with different fermentation and drying methods

  Hendek Ertop, M.; Ilter, S.M.; YilMaz, F.; BaltaCi, C.; Gündogdu, A.

  The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and three different drying methods (Drying in oven;DO, Freeze drier;DFD, and Spray drier;DSD) on various quality properties of the wheat bread. The bread samples prepared by addition of the dried sourdoughs at the rates of 3 %, 6 % and 12 %, and control bread prepared without sourdough were compared in terms of bioactivity, shelf life, physicochemical and sensory properties. The addition of the dried sourdough affected the specifc volume, pH and acidity of the bread samples signifcantly (p < 0.05), and a slow down moisture loss occurred during shelf life.The a*value of crust, antioxidant activity, and sensory properties were improved compared to the control bread. The use of dried sourdough at the rate of 12 % gave the most effective results. When the fermentation and drying methods were evaluated together, the combinations of SPF/DO, SPF/DFD and STE/DSD gave the best results.

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  AtıfScopus17·WoS13·OpenAlex19

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