Abstract Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parapsilosis, Clavispora lusitaniae, Saccharomyces cerevisiae, K. marxianus, Rhodotorula mucilaginosa, Meyerozyma guilliermondii (formerly Pichia guilliermondii), C. zeylanoides and Candida albicans. Rhodotorula mucilaginosa and D. hansenii strains, from Kashkaval cheese, showed antilisterial activity, whereas only one K. lactis strain from Orgu cheese exhibited proteolytic activity.

Abstract Cronobacter spp. are opportunistic pathogens isolated from many different type of food and environmental samples and may cause serious health problems and even death in newborns, children and elders. The purpose of the study was to determine occurrence and prevalence of Cronobacter spp. in animal originated food, ready-to-eat food, fruits and vegetables, sold in Istanbul and its vicinity and to perform molecular typing of the isolated agents by multiplex PCR. Analyses were conducted on a total of 219 food samples including 11 confectionary, 50 fruits and vegetables, 52 dairy products, 50 meat and meat products and 56 ready-to-eat food. Suspected isolates were validated by PCR targeted to gyrB gene and multiplex PCR was performed for identification. Overall analyses revealed a prevalence of 5.48% for Cronobacter spp. in all food products assessed. Prevalence of the bacteria was 9%, 1.9% and 17.8% in confectionary, dairy products and ready-to-eat food, respectively whereas no bacteria were detected in fruits and vegetables, meat and meat products. Out of a total of 12 isolates determined, 8 (66%), 3 (25%) and 1 (8%) were identified as C.sakazakii, C.muytjensii and C.malonaticus , respectively and nine isolates belonged to cereal-based balls (meatless cig kofte).

RESUMO O marmelo (Cydonia oblonga) é uma fruta importante para a indústria de suco, devido às suas propriedades nutricionais que sustentam a saúde. Neste estudo, o objetivo foi otimizar os componentes bioativos (conteúdo fenólico total, ácido ascórbico e capacidade antioxidante total) e os valores de cor (L *, a * eb) usando o tratamento termossônico, que é um tratamento ultrassônico leve, em suco de marmelo. A avaliação sensorial também foi realizada com parâmetros de otimização. Para esse fim, o tratamento com termossonicação foi concluído em diferentes temperaturas (30, 35, 40, 45 e 50 ° C), diferentes amplitudes (40%, 45%, 50%, 55% e 60%) e em diferentes tempos (2, 4, 6, 8 e 10 min). Ao final do tratamento térmico, os valores de otimização para o suco de marmelo foram 38,7 ° C, 5,6 minutos e amplitude de 50,9. O conteúdo fenólico total foi de 591,15 mg GAE / L, 3,78 mg / 100 mL de ácido ascórbico, 0,214 mg de TEAC / mL de DPPH e 0,149 mg de TEAC / mL de CUPRAC. Os teores totais de antioxidantes fenólicos e totais foram maiores no suco de marmelo tratado com termossonicação do que no suco fresco. O tratamento por termossonicação diminuiu a quantidade de ácido ascórbico. Os tratamentos de termossonação aplicados aos sucos de marmelo foram bem-sucedidos na avaliação microbiológica geral. Na avaliação sensorial pelos painelistas, a amostra termo-ressonante foi considerada a mais admirada. Como resultado, o suco de marmelo tratado com termossonication é considerado promissor para melhorar os componentes bioativos em comparação com a pasteurização térmica.

ABSTRACT Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L *, a * and b *) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 °C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 °C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.

Abstract Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of research especially in the bacteriologic analysis of baby foods. However, since these species were detected also in prepared foodstuffs. The objective of this study was to assert the presence of Cronobacter spp. in foodstuff offered for sale in Turkey. A total of 151 prepared foodstuffs including a variety of spice, flour, instant soup were purchased from different sales points. The presence of Cronobacter spp. were investigated in these samples. Cronobacter suspected isolates which were obtained by microbiological analyses were confirmed by PCR targeted to gyrB gene and were then identified by multiplex PCR. Prevalence of Cronobacter spp was estimated to be 17.88%. Out of 27 Cronobacter spp. isolates obtained, 13(48.1%), 6(22.2%), 5(18.5%), 3(11.1%) belonged to C. sakazakii, C. muytjensii, C. turicensis, C. malonaticus species, respectively. Consequently, the presence of the bacteria in widely consumed foodstuff revealed that Cronobacter spp. is subject to monitoring due to its opportunistic nature in terms of public health concern.