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Fermentation with lactic acid bacteria is one of the oldest methods of food processing and food preservation used by mankind. Fermented dairy products have essentially the same caloric value as the milk from which they are made, but they are more nutritious due to predigestion by cultures of their components as proteins, carbohydrates and fats. Lactobacillic fermented product such as yogurt could be of benefit to persons with lactose intolerance. Several fermented dairy products contain higher levels of B-vitamins than milk and their counterparts prepared by direct acidification. In addition, during fermentation the lactobacilli can also produce natural antibiotics which are active against a wide variety of Gram- positive and Gram- negative organisms including pathogens, natural anticholesteremic compounds and natural anticarcinogenic compounds.

This study was carried out to determine the effect of bromelain treatment on chemical, microbiological and sensorial quality of pastrami. For this this purpose, different bromelain solutions (0,0.25,0.50 and 1.0 %) were used The significant differences were determined at the protein, pH and aw values after salting process, and at the SSP/Protein ratio and aw value before cemen treatment, and at the humidity of samples after cemen treatment. The only significant differences among the groups were the count of Staphylococcus-Micrococcus and Lactobacillus microorganisms which were determinated the salting process. In sensorial quality, the highest quality points were given the samples that were not applied bromelain solution. In conclution, it was determinated that bromelain treatment did not remarcable effect on chemical, microbiological and sensorial quality of pastrami.

This study was carried out to determine the effect of various heating and smoking processes on the quality of Turkish fermented sausage. Experimentally 4 sausage samples were manifactured. After 7 days of ripening periods heating and smoking processes were done except group I. Sample were analyzed for chemical microbiological and sensorial characteristics at different stages of the ripening. As a result, it is concluded that heating and smoking processes improved the quality of sausage.

This work was carried out to investigate the hygienic quality of drinking water in Konya. For this reason, totally 100 drinking water samples were analyzed for the microbial, chemical and physical qualities. Of 100 samples, 51 percent microhiologically and 36 percent chemicahy were not agreeable with the values of Turkish Food Regulation.

This research was carried out the determine the effects of post salting and çemenleme on the physochemical, microbiological and organoleptic properties of the pastrami subjected to hot smoking during different phases of traditional product ion. The meat to make pastrami was divided in to 4 groups,The part of first group meats were produced domestical construct on method. The 2, 3 and 4 groups were subjected to the traditional, after çemenleme. post salting and after sal-ling and çemenleme combined with hot smoking (54±34 C for 3 hrs), respectively. No differences were observed for the humidity. dry matter, salt, pH and aw values ol the meat samples among the groups belore the production prior to salting. Significant differences were observed after salting regarding the parameters tested except pH among the groups. There were significant differences for all parameters in the post çemenleme groups. Significant differences were observed regarding the numbers ol yeast and mold before salting, coliforms. Staphylococcus-micrococcus, and Lactobacillus after salting, and lotal mezophil aerob. Staphylococcus-micrococcus. Lactobacillus, and yeast and mold microorganisms after çemenleme. Group 4 (post salting and çemenleme combined with hot smoking) had reduced numbers of microorganisms compared to other groups. On the other hand organoleplic properties relieved no differences among the groups. It was concluded that the pastrami produced through post salting and çemenleme with hot smoking could be regarded superior as far as reduced microorganism count compared to other groups and further research is needed to prove the eflicacy ol the hot smoking.

Different levels ol sodium and potassium nil rates (control. 1 %, 2% and 3%) were applied to pastrami during the salting process. And possible effects of this practice on the chemical and microbiological quality of pastrami were investigated at the 1st, 7th. 15th, 30th and 60th days of the storage penod The salt levels, pH and aw values of pastrami samples were found between 4.26-5.21%, 5.57-6,16 and 0.882-0.914 at the 1st day between 7.18-8.43%. 5.84-6.25 and 0.742-0.779 at the 60th day respectively, Remerkable differences have been found between groups in the amount of hu-midty according to nitrate rations at the 30th day. According to the microbiological results, the number of total mesophlic aerobic. Staphylococcus-Micrococcus, Lactobacillus microorganisms, mould and yeast of pastrami samples did not change sıgnıtıcantly during the storage period. On the other hand coliform group microorganisms were not cultivated in all phases. In conclusion, it was determined lhat treatments with different nitrate salts and levels had not an effect on the chemical and microbiological properties of pastrami samples.

This study was carried out to investigate the nutritional values of culture-mushrooms and to obtain some basic information to increase their consumption. Agaricus bisporus, Agaricus campestris and Agaricus bitorquis were analyzed for chemical composition. Based on the chemical analysis, the average values of dry matter, crude protein, fat and available carbohydrate were 6.31-8.87 %, 2.54-3.70 %, 0. 18-0.39 % and 0.38-1.87 %, respectively. Energy values of culture-mushrooms according to Atwa-ter system were found to be 9.59-17.85 kcal/100 g. The average values of calcium, phosphorus, copper and zinc were 1.64-1.86, 113.78-156.38, 0.52-1.01 and 0.54-1.56 mg/100 g, respectively. As a result, culture-mushrooms are poor in the values of fat, available carbohydrate and available energy but rich in protein and mineral content. Therefore it is concluded that culture-mushrooms are valuable foods.

The study was carried out to determine the effect of sforage time on histamine content in fish. Mackerel, bonito and anchovy fish were usedin this study. Fish samples were stored at 4°C during 3 days. The concentrations of histamine in fish were determined by spectrofluorometer during 3 days of storage. The mean histamine levels for mackerel, bonito and anchovy fish after 3 days of sforage period were found as 6.28, 3. 70 and 3.25 ,µg/g, respectively. Based on this study, it is concluded that the histamine levels in mackerel, bonito and anchovy fish during sforage at 4°C even after 3 days were below toxic leve!.

In this research, chemical and microbiological qua/ities of 15 butter samples taken from Konya market were determined. lt was found that microbiological qualities of butter samples were lo w and chemically most of the samples differed from the values of Food Aegulation and Standards.