Article
Food Science & Technology
Pariya Darvishzadeh, Valerie Orsat, Jose Luis Martinez
Summary: The study aimed to formulate a novel water kefir beverage using Russian olive, with optimized fermentation process to maximize the total phenolic content, antioxidant activity, and microbial viability of the product.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Microbiology
Tariq Aziz, Xingyu Hu, Abid Sarwar, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Taqweem Ulhaq, Muhammad Shahzad, Yang Zhennai, Ashwag Shami, Manal Y. Sameeh, Sahar A. Alshareef, Manal Abdulbari Tashkandi, Rewaa S. Jalal
Summary: Sufficient intake of probiotics can improve digestion, protect against pathogens, and enhance immunity. Non-dairy probiotic alternatives have become popular due to milk allergies and lactose intolerance. This study evaluated the antioxidant and probiotic properties of oat and soy milk fermented with Lactiplantibacillus plantarum strains, and found promising probiotic, antibacterial, and antioxidant properties. These findings can contribute to the development of dairy-free probiotic replacements for individuals with dietary or allergic restrictions.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Xuejun Zeng, Yuwei Wang, Hang Jia, Zhouli Wang, Zhenpeng Gao, Yane Luo, Qinglin Sheng, Yahong Yuan, Tianli Yue
Summary: This study evaluated the microbial community structures and probiotic species within Tibetan kefir grains, revealing differences in microbial abundance and species among different TKGs. The most abundant pathway related to human disease was identified as ko01501, which plays a role in beta-lactam resistance within TKGs.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Katarzyna Turek, Monika Wszolek
Summary: The effects of walnut oil addition, fermentation, and storage time on the composition, microbiota, and fatty acid content of kefir were investigated. The addition of walnut oil increased the amount of polyunsaturated fatty acids, while storage led to changes in fatty acid content.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biotechnology & Applied Microbiology
Pedro Paulo Lordelo Guimaraes Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araujo dos Anjos, Carolina Oliveira de Souza, Rogeria Comastri de Castro Almeida, Maria Eugenia de Oliveira Mamede, Karina Teixeira Magalhaes-Guedes
Summary: This study aimed to evaluate the fermentation of water kefir grains in different sugary solutions and found that using alternative sources of sugar to produce water kefir beverages is satisfactory, opening up new perspectives for the development of beverages with probiotic and functional properties.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Shih-An Hsu, Jui-Yu Chou
Summary: Probiotics are live microorganisms that confer beneficial effects on health, including both bacteria and yeast strains. This study isolated yeast strains from fermented foods and beverages, demonstrating potential probiotic traits in strains like Saccharomyces cerevisiae JYC2508 and Kluyveromyces marxianus JYC2528, with characteristics such as bile salt and acid tolerance, autoaggregation, antioxidant activity, hydrophobicity, and enzyme activity. These yeast strains show promise for further research and development as probiotics.
JOURNAL OF ANIMAL AND PLANT SCIENCES-JAPS
(2021)
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Maurizio Ciani, Laura Canonico, Edoardo Galli, Francesca Comitini
Summary: This study evaluated the fermentation performance of five yeast strains with probiotic aptitudes in co-culture with a commercial strain of Lactobacillus casei for kefir production using different milks. The results showed that the yeast consortium exhibited suitable fermentation performance and conferred peculiar and distinctive properties to the kefirs, resulting in a pleasant taste. Cow's and sheep's kefir were preferred by the panel test, which was supported by distinctive fermentation by-products' content positively influencing the final aroma.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Eiman Alhssan, Songul Sahin Ercan, Huseyin Bozkurt
Summary: This study aimed to assess the survival of probiotic cultures in kefir. Flaxseed mucilage and gum arabic as prebiotics significantly increased the growth of Lactobacillus acidophilus and Bifidobacterium lactis. The addition of flaxseed mucilage and gum arabic also affected the physicochemical properties of kefir, including pH, viscosity, and color parameters.
Article
Food Science & Technology
Hamza Goktas, Hilal Dikmen, Fatmanur Demirbas, Osman Sagdic, Enes Dertli
Summary: Yeast strains isolated from kefir samples exhibit potential probiotic and functional roles, showing higher antioxidant and auto-aggregation properties, as well as significant antifungal activities.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Food Science & Technology
Zeynep B. Guzel-Seydim, Gulcin Satir, Caglar Gokirmakli
Summary: Water kefir beverages obtained from mandarin and persimmon fermentation were studied. The results showed that both fruits provided a high number of lactic acid bacteria and yeasts. The pH, Brix, and dry matter content did not differ significantly after fermentation, but the fructose, maltose, and acetic acid contents were higher in mandarin water kefir than persimmon water kefir. Persimmon water kefir had higher total phenolic contents, while both water kefirs had good color properties and organoleptic acceptability.
FOOD SCIENCE & NUTRITION
(2023)
Article
Multidisciplinary Sciences
Leticia Leandro Batista, Serena Mares Malta, Heitor Cappato Guerra Silva, Luiza Diniz Ferreira Borges, Lays Oliveira Rocha, Jessica Regina da Silva, Tamiris Sabrina Rodrigues, Gabriela Venturini, Kallyandra Padilha, Alexandre da Costa Pereira, Foued Salmen Espindola, Carlos Ueira-Vieira
Summary: Dysbiosis is an important factor in Alzheimer's disease, and probiotics such as kefir have shown to be a promising therapeutic alternative for the disease.
SCIENTIFIC REPORTS
(2021)
Article
Agriculture, Dairy & Animal Science
Mathieu Castex, Eric Leclercq, Pierrette Lemaire, Liet Chim
Summary: This study evaluated the effect of supplementation with the single-strain probiotic Pedicococcus acidilactici MA18/5M on the growth, nutritional indices, and metabolic status of adult western blue shrimp, Litopenaeus stylirostris. The results showed that the probiotic improved feed conversion efficiency, daily growth rate, and antioxidant status, suggesting promising prospects for optimizing shrimp feed formulation and industry performance.
Article
Microbiology
Tariq Aziz, Muhammad Naveed, Khizra Jabeen, Muhammad Aqib Shabbir, Abid Sarwar, Yang Zhennai, Metab Alharbi, Abdulrahman Alshammari, Abdullah F. F. Alasmari
Summary: The comparative genomic analysis of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir reveals that its genome consists of a circular single chromosome with a G + C content of 43.2%. Through comparison with other closely related strains, it is found that L. plantarum YW11 shares a significant portion of its gene content with L. plantarum C11 and L. plantarum LMG21703. The analysis also shows that L. plantarum YW11 exhibits resistance against various pathogens and has excellent aerotolerance, making it useful for industrial applications.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Jorge Luis Paredes, Maria Luisa Escudero-Gilete, Isabel Maria Vicario
Summary: The study found that the amount of kefir grains and fermentation time significantly impact the composition, sensory qualities, and color of fermented beverage made from a mixture of fruits and vegetable juice. The optimum conditions were determined to be using 2% (w/v) kefir inoculum during 24 hours of fermentation time for achieving the highest overall acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mehdi Baniasadi, Maryam Azizkhani, Per Erik Joakim Saris, Fahimeh Tooryan
Summary: The study aimed to compare the antioxidant potential of yogurt and kefir made from different types of milk, showing that ewe and camel milk produced products with higher antioxidative potential compared to goat and cow milk.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Toxicology
Durali Danabas, Filiz Kutluyer, Mesut Ural, Mehmet Kocabas
Article
Toxicology
Filiz Kutluyer, Mehmet Kocabas, Nadir Bascinar
Article
Chemistry, Physical
M. Danisman, M. Kocabas, M. Curioni, N. Cansever
SURFACE REVIEW AND LETTERS
(2020)
Article
Chemistry, Multidisciplinary
Filiz Kutluyer, Yeliz Cakir Sahilli, Mehmet Kocabas, Onder Aksu
Summary: Bisphenol A (BPA) has adverse effects on fish sperm quality, decreasing enzyme activity and increasing lipid peroxidation, leading to reduced sperm motility.
DRUG AND CHEMICAL TOXICOLOGY
(2022)
Article
Biodiversity Conservation
Mehmet Kocabas, Filiz Kutluyer, Yeliz Cakir Sahilli, Onder Aksu
Summary: Plastics, especially those containing Bisphenol A (BPA), are a major environmental problem globally due to their high production. BPA, used in the manufacturing of plastics, negatively impacts aquatic ecosystems and the reproductive systems of non-target organisms like fish. Exposure to BPA led to a decrease in antioxidant enzyme activities in sperm cells, accompanied by an increase in lipid peroxidation and catalase activity, ultimately resulting in reduced motile sperm cells.
HUMAN AND ECOLOGICAL RISK ASSESSMENT
(2021)
Article
Environmental Sciences
Durali Danabas, Filiz Kutluyer, Mesut Ural, Mehtap Ozcelik, Mehmet Kocabas
Summary: The accumulation of trace elements in freshwater mussels varies depending on age and sex, with differences observed in the levels of Mg, Cd, Ca, and K in females and certain trace elements in males. Monitoring metal levels in mussels is crucial for environmental, animal, and human health due to high consumption of mussels and fish species in the region.
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
(2022)
Article
Fisheries
Ilker Zeki Kurtoglu, Kubra Ak, Songul Genc
Summary: The study found that the concentrations of ammonium nitrogen and nitrite nitrogen in water increased with stocking density and time during transportation, potentially threatening fish health. Fish could be safely transported for 20 hours at 50 kg/m(3) stocking density in 15°C water temperature.
JOURNAL OF APPLIED ICHTHYOLOGY
(2021)
Article
Environmental Sciences
Mert Minaz, Akif Er, Kubra Ak, Ikbal Demet Nane, Zeynep Zehra Ipek, Ilker Zeki Kurtoglu, Sevki Kayis
Summary: This study investigated the effects of short-term exposure to different concentrations of BPA on two fish species. The results showed that turbidity in the BPA groups was significantly higher than in the control group, and it increased over time. The fish in the BPA groups exhibited deteriorated behaviors, and their hematological parameters were also affected.
WATER AIR AND SOIL POLLUTION
(2022)
Article
Fisheries
Suleyman Sengul, Devran Yazir, Sebnem Atasaral, Mehmet Kocabas
Summary: This study aimed to evaluate the best feeding protocol and growth model for turbot in culture conditions. The results showed that alternative feeding strategies can be used instead of continuous feeding to promote the growth of turbot.
AQUACULTURE RESEARCH
(2022)
Article
Environmental Sciences
Mert Minaz, Akif Er, Kubra Ak, Ikbal Demet Nane, Zeynep Zehra Ipek, Arzu Yalcin, Ilker Zeki Kurtoglu, Sevki Kayis
Summary: The study demonstrates that exposure to BPA has adverse effects on rainbow trout, as evidenced by hematological and histological changes. Further research is needed to investigate the impact of BPA on environmental adaptation and color preference patterns in fish.
Article
Agriculture, Multidisciplinary
I. Yandi, R. C. Ozturk, M. Kocabas, I. Z. Kurtoglu, I. Altinok
Summary: This study investigated the effect of different organic waste substrates on the nutritional content of black soldier fly prepupae (BSFP). It found that BSFP reared on fruit and vegetable waste had lower protein and lipid content, but higher carbohydrate content compared to those reared on chicken waste meal and a mixture of the two. Additionally, BSFP reared on the mixture had higher levels of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. These findings suggest that the use of certain organic waste substrates can enhance the nutritional value of BSFP and their potential as a sustainable protein source in aquafeeds.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Article
Fisheries
Hamza Polat, Ilker Zeki Kurtoglu
Summary: The effects of various antioxidants on turbot sperm post-thaw motility, fertilization, sperm characteristics, and DNA damage were investigated. Results showed that adding 25μg/ml rosmarinic acid (RA) to the extender resulted in the highest post-thaw motility, followed by 50μg/ml RA, 50μg/ml and 100μg/ml uric acid (UA). The highest hatching rate was achieved with 50μg/ml UA, while the highest fertilization rate was observed with 25μg/ml RA. The lowest DNA fragmentation rate was found at 50μg/ml UA.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Fisheries
Ozay Kose, Huriye Ariman Karabulut, Ilker Zeki Kurtoglu, Akif Er
Summary: The study aimed to determine the appropriate egg powder ratio for rainbow trout fry feed, investigating its effects on growth performance and feed utilization. Adding more than 25% egg powder adversely affected growth parameters and survival rates, highlighting potential health problems with continuous feeding.
SU URUNLERI DERGISI
(2021)
Article
Fisheries
Volkan Kizak, Erkan Can, Safak Seyhaneyildiz Can
ISRAELI JOURNAL OF AQUACULTURE-BAMIDGEH
(2020)