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Copyright of Çukurova Journal of Agriculture & Food Sciences is the property of Cukurova University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sucuk (a kind of dry-fermented Turkish sausage) dough was inoculated with Staphylococcus aureus at a level of 3.74 log colony forming unit (cfu) g-1 and manufactured in the presence of spices and addition of lactic acid bacteria (LAB) and with and without essential oil of Thymbra spicata. All samples were analyzed for S. aureus, aerobic plate count (APC), LAB and pH during manufacturing and storage. Results showed that counts of S. aureus were decreased by 1.97 and 3.71 log units after manufacturing in sucuks made with LAB and LAB + essential oil respectively, and APC by 1.70 and 2.74 log unit, respectively. pH dropped more rapidly in sucuks made using LAB during fermentation time. pH values was decreased in 3 days of fermentation to the lowest point of 4.82 and 4.92 in sucuks made with LAB and LAB + essential oil, respectively. This was 5.37 for control sucuk (made without LAB). The low pH was effective in the inactivation of pathogenic bacterium and APC in sucuks. Cells were decreased during fermentation, ripening and storage periods of sucuk. Essential oil of T. spicata was showed additional antimicrobial effect on S. aureus and APC in sucuks beside low pH and ingredients (spices and nitrate). [ABSTRACT FROM AUTHOR]

The production of lycopene from different substrates by Blakeslea trispora in fermentation was investigated. Lycopene productions from 4 and 6% glucose (pH 6.5) in shake flask fermentation were 77.7 and 28.1 mg L−1. Increasing the glucose concentration to 6% resulted in a decrease in lycopene production by 36.2%. A maximum lycopene concentration of 944.8 mg L−1 was detected with 4% glucose supplemented with 1.0 % sunflower oil in fermentor studies. Lycopene productions in the presence of sunflower and corn oils in the fermentor were 12.2 and 11.1 times higher, respectively, then without oil from 4 % glucose in a shake flask. Lycopene production from orange peel was two times higher in the fermentor than in the shake flask. Zygospores of B. trispora are the morphological forms, which are responsible for the production of the lycopene. The highest level of zygospores was correlated with the highest amount of intracellular lycopene in the total biomass dry weight. The media containing only orange powder (1%) gave a 4.9 mg L−1 lycopene production in a fermentor. The biosynthesis of lycopene has been started in most cases simultaneously in the early growth phase even in trace amounts. Maximum lycopene concentration was obtained when the medium was supplied with sunflower and corn oils. There is an indirect relationship between biomass and lycopene concentration. [ABSTRACT FROM AUTHOR]