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Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis. In all dough samples, the lactic, succinic and acetic acids were the most produced organic acids while the amounts of ketones decreased, and the alcohols, in particular the esters, increased within fermentation. Particularly, ethyl-lactate and ethyl-acetate increased significantly as well as ethyl-caprylate, ethyl-capronate and ethyl-hexanote responsible for fruity and flower flavour were also accumulated. Tarhana doughs were clustered in two main groups after five days of fermentation with principal component analysis and these clusters remained stable until the end of fermentation. As a conclusion, fermentation time determines the desirable tarhana by ensuring the formation of aromatic volatiles particularly esters. It is necessary to ferment tarhana for at least five days in order to obtain typical aromatic properties. C1 [Ozdemir, Nilguen; Temiz, Hasan; Con, Ahmet Hilmi] Ondokuz Mayis Univ, Dept Food Engn, Fac Engn, Samsun, Turkey. [Simsek, Omer] Pamukkale Univ, Dept Food Engn, Fac Engn, TR-20160 Denizli, Turkey.

The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the goal of producing a standard and desirable tarhana. This traditional fermented cereal product is produced with fermentation of a dough prepared by mixing wheat flour, yoghurt, some vegetables and spices. To understand the relationship between aroma development and certain starter cultures through both statistical and sensorial approaches, 11 tarhana dough samples were prepared using three lactic acid bacteria (Lactobacillus farciminis PFC83, Lactobacillus casei PFC90, Lactobacillus alimentarius PFC91) or two yeast (Pichia kudriavzevii PFC12, Candida humilis PFC138) strains, as mono- or co-culture. Ester and alcohol volatiles accumulated during fermentation in the tarhana dough samples with starter, triggered by the use of starter cultures. Additionally, it was noted that lactic, succinic and acetic acids were the most prevalent organic acids to be produced in the dough samples during fermentation, and a partial least squares regression analysis showed that L. alimentarius PFC91 and P. kudriavzevii PFC126 were correlated with the accumulation of esters and these organic acids. Moreover, a sensory analysis showed that tarhana dough samples prepared using the L. alimentarius PFC91 and P. kudriavzevii PFC126 strains obtained the most acceptable scores. In conclusion, this study showed a strong correlation between aroma development in tarhana and starter usage in which L. alimentarius PFC91 is co-cultured with P. kudriavzevii PFC126, contributing to the accumulation of the volatile aromatic compounds and organic acids that are responsible for desirable aromatic tarhana.

In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from Anatolia, was determined and compared. The isolates collected from Tarhana dough were differentiated according to their (GTG)(5) profiles and then identified using 16S rDNA and pheS gene sequences. The variation of lactic acid bacteria during fermentation was also screened using PCR-DGGE. Commercially prepared Tarhana dough was fermented with higher Lactobacillus spp. diversity than homemade Tarhana dough. Lactobacillus casei, L. alimentarius, L. fabifermentas, and L. paralimentarius were identified differently from the fermentation of commercially prepared Tarhana dough. PCR-DGGE analysis revealed that L. plantarum was the main strain for homemade Tarhana, whereas L. brevis and L. alimentarius were observed in commercially prepared Tarhana dough fermentation. In conclusion, L. plantarum, L. brevis and L. alimentarius can be useful as a potential starter culture for the industrial production of Tarhana.

In this study, titanium dioxide (TiO2) was used as coating compound to add self-cleaning and antibacterial functionality properties to the cotton fabric. TiO2-consisting coating compounds were prepared at four different processing temperatures (20, 40, 60, and 80A degrees C) in order to examine the influence of process temperature on average particle size. Among the prepared solutions, the one prepared at 80A degrees C process temperature was selected for the dip coating application of the 100% cotton fabric, which formed a transparent nanosized TiO2 film on the fibrous structure of fabric. Dip coating trials were done at five coating temperatures of 20, 40, 60, 80, and 100A degrees C. TiO2-coated and uncoated fabric samples were then tested to evaluate their self-cleaning and antibacterial activities. A self-cleaning activity test was conducted using uncoated and TiO2-coated fabric samples which were stained with hot tea solution via dipping method. Stained fabric samples were illuminated under a solar simulator for the color changes to measure photocatalytic degradation of stain colors. Antibacterial performance of TiO2-coated and uncoated fabric samples was determined against pure cultures of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 29213.

Nisin is the first bacteriocin identified in Lactococcus lactis and belongs to type 1 lanthibiotic group. High nisin production in cultured media is related with the composition of fermentation medium, pH, produced nisin concentration and most importantly growth amount of cell. For industrial purpose, batch, fed-batch and continue fermentation systems were developed by regarding these factors. Maintaining efficient production of nisin having important potential at preservation of foods is important for both industrial production and using as starter culture. In this review the fermentation factors at nisin production were outlined and constructed model systems were compared.

Tarhana is a traditional cereal-based fermented food produced with a mixture of yoghurt and flour. The main microbiota in the fermentation of tarhana is yeast, together with lactic acid bacteria. In this study, the yeast microbiota of home-made tarhana (HMT) and plant-type tarhana (PTT) dough samples was evaluated and compared during fermentation. Culture-dependent LSU and ITS-5.8S rDNA sequence analysis of yeast isolates collected during the tarhana dough fermentation clarified 45 selected isolates representing different clusters. These yeast isolates displayed high homologywith species Pichia kudriavzevii (11), Candida glabrata (11), Candida humilis (10), Saccharomyces cerevisiae (7), Kluyveromyces marxianus (4), Kazachstania servazzi (1), and Kazachstania unispora (1). Additionally, both culture-dependent and PCR-Denaturated Gradient Gel Electrophoresis (PCR-DGGE) analyses showed that S. cerevisiae, P. kudriavzevii and K. marxianus were abundant in the fermentation of HMT dough samples whereas P. kudriavzevii, C. humilis, and C. glabrata dominated the PTT dough samples. It was concluded that tarhana fermentation was accomplished with the presence of a wide variety of yeast species that mainly included P. kudriavzevii in both HMT and PTT dough samples.

Trichophyton mentagrophytes and Trichophyton rubrum, are two of the frequently identified dermatophyte species in routine microbiology laboratories. Although newer technologies may assist in species-level identification, direct application of these methods usually require improvement in order to obtain reliable identification of these species. Earlier data have shown that dermatophytes may be identified with FT-IR spectroscopy although there are some limitations. In particular, the organic bond ranges in FT-IR spectra showed more irregularity because of the eucaryotic complexity of the molds. In this study, Tween-80 which is an inorganic molecule, was added to the dermatophyte growth medium in order to investigate its effect on FT-IR spectroscopy analysis of dermatophytes. Nine reference dermatophyte strains [5 T.mentagrophytes complex (T.asteroides CBS 424.63, T.erinacei CBS 344.79, CBS 511.73, CBS 677.86, T.mentagrophytes CBS 110.65) and 4 T.rubrum complex strains with different morphotypes (T.fluviomuniense CBS 592.68, T.kuryangei CBS 422.67, T.raubitschekii CBS 102856, T.rubrum CBS 392.58)] were included in the study. All strains were cultured on Sabouraud glucose agar either with or without 1% Tween-80 for three weeks. After the incubation period, superficial scrapings from each dermatophyte colony were analyzed using FT-IR spectroscopy. All measurements were performed in transmission mode between 4400 and 400 cm(-1). Numerous spectral window data were analyzed by principal component analysis and hierarchical clustering was performed. The second derivations of spectral ranges revealed clear grouping of T.mentagrophytes complex and T.rubrum complex in association over five separate spectral ranges. The findings also showed that while all of the T.mentagrophytes strains contained lipid compounds in their mold structure after Tween-80 incubation (p< 0.025), T.rubrum strains did not. Based on these results, it was concluded that culture medium containing Tween-80 was sufficient to enable differentiation of T.mentagrophytes complex from T.rubrum complex by FT-IR spectroscopy. This effect might be attributed to the possible transfer of lipid compounds from culture to cell structure during growth. Further studies with the use of large number of reference strains and clinical isolates exposed to different environmental factors, such as antifungal agents and inorganic ions, are needed to support these data indicating favorable effect of Tween-80 on the differentiation of T.mentagrophytes and T.rubrum complexes by FT-IR spectroscopy.

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7) cfu/g cheese) than the therapeutic minimum (10(6)-10(7) cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product.

Conjugated linoleic acids (CLA) are a mixture of positional and geometric isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) with conjugated double bounds. Their principal dietary sources include ruminant and dairy fats, and CLA are shown to possess health beneficial effects on human health. Dairy cultures may biologically convert linoleic acid to CLA, but their capability is affected by several factors such as the source and amount of linoleic acid in medium and fermentation conditions. The objective of this study is to determine the ability of lactic cultures isolated from different cheeses to produce CLA from sunflower oil as a natural source of linoleic acid. Results indicated that three strains of Lactobacillus and two strains of Enterococcus were able to increase CLA concentration more than 30% based on the weight of sunflower oil added to model medium. It is recommended that the bioconversion capability of linoleic acid into CLA by these strains should be determined in actual dairy products.

Tobacco seed oil has been evaluated as a feedstock for biodiesel production. In this study, all properties of the biodiesel that was produced from tobacco seed oil were examined and some solutions were derived to bring all properties of the biodiesel within European Biodiesel Standard EN14214 to verify biodiesel quality. Among the properties, only oxidation stability and iodine number of the biodiesel, which mainly depend on fatty acid composition of the oil, were not within the limits of the standard. Six different antioxidants that are tert-butylhydroquinone, butylated hydroxytoluene. propyl gallate, pyrogallol, a-tocopherol and butylated hydroxyanisole were used to improve the oxidation stability. Among them, pyrogallol was found to be the most effective antioxidant. The iodine number was improved with blending the biodiesel produced from tobacco seed oil with a biodiesel that contains more saturated fatty acids. However, the blending caused increasing the cold filter plugging point. Therefore, four different cold flow improvers, which are ethylene-vinyl acetate copolymer, octadecene-l-maleic anhydride copolymer and two commercial cold flow improvers, were used to decrease cold filter plugging point of the biodiesel and the blends. Among the improvers, the best improver is said to be octadecene-1-maleic anhydride copolymer. In addition, effects of temperature on the density and the viscosity of the biodiesel were investigated. (C) 2010 Elsevier Ltd. All rights reserved.

Malassezia species which are lipophilic exobasidiomycetes fungi, have been accepted as members of normal cutaneous flora as well as causative agent of certain skin diseases. In routine microbiology laboratory, species identification based on phenotypic characters may not yield identical results with taxonomic studies. Lipophilic and lipid-dependent Malassezia yeasts require lipid-enriched complex media. For this reason, Fourier transform infrared (FT-IR) spectroscopy analysis focused on lipid window may be useful for identification of Malassezia species. In this study, 10 different standard Malassezia species (M.dermatis CBS 9145, M.furfur CBS 7019, M.japonica CBS 9432, M.globosa CBS 7966, M.nana CBS 9561, M.obtusa CBS 7876, M.pachydermatis CBS 1879, M.slooffiae CBS 7956, M.sympodialis CBS 7222 and M.yamatoensis CBS 9725) which are human pathogens, have been analyzed by FT-IR spectroscopy following standard cultivation onto modified Dixon agar medium. Results showed that two main groups (M1; M.globosa, M.obtusa, M.sympodialis, M.dermatis, M.pachydermatis vs, M2; M.furfur, M.japonica, M.nana, M.slooffiae, M.yamatoensis) were discriminated by whole spectra analysis. M.obtusa in M1 by 1686-1606 cm-1 wavenumber ranges and M.japonicum in M2 by 2993-2812 cm-1 wavenumber ranges were identified with low level discrimination power. Discriminatory areas for species differentiation of M1 members as M.sympodialis, M.globosa and M.pachydermatis and M2 members as M.furfur and M.yamatoensis could not be identified. Several spectral windows analysis results revealed that FT-IR spectroscopy was not sufficient for species identification of culture grown Malassezia species.

The technological and probiotic characteristics of a number of Lactobacillus plantarum strains (previously isolated and identified from traditionally produced fermented vegetables) were compared, with the aim of identifying potential starter cultures to be used for the fermentation of vegetables. The L. plantarum strains were differentiated by their plasmid profiles; 12 separate strains with different plasmid profiles were examined. Other than survival in different concentrations of NaCl, the technological characteristics of all the strains examined were similar. However, strain-dependent variations in probiotic features were observed, with low pH in particular found to be a restrictive condition for all strains. The results indicated that, among the tested strains, L. plantarum 3 and 22 had good technological properties whereas L. plantarum 66 was significantly efficient in terms of probiotic features. Overall, L. plantarum 22 was found to be the most appropriate strain due to its combination of technological and probiotic properties.

P>The aim of this work was to study the influence of temperature (85, 90, 95 and 100 degrees C), total soluble solids (SS: 10 and 20 degrees Brix or % by weight of sucrose) and pH (3.5 and 4.0) on decimal reduction time (D-value) of the Alicyclobacillus acidoterrestris strain DSM2498 spores in apple juice, orange juice and malt extract broth (MEB). The effects of SS and pH on D-values and z-values in each media were insignificant (P > 0.05). In apple juice, orange juice and MEB, z-values of A. acidoterrestris for pH 3.5 and pH 4.0 were 12.2 +/- 1.3-14.2 +/- 3.2 degrees C, 11.2 +/- 0.3-9.4 +/- 0.0 degrees C and 11.9 +/- 0.8-10.3 +/- 0.4 degrees C, respectively. z-values of apple juice, orange juice and MEB samples with SS = 10 degrees Brix and SS = 20 degrees Brix were 14.1 +/- 3.2-12.2 +/- 1.3 degrees C, 10.2 +/- 0.7-10.5 +/- 1.1 degrees C and 11.3 +/- 1.5-10.9 +/- 0.2 degrees C, respectively. However, D-values of all samples were affected by temperature significantly (P < 0.01). Average D-values of apple juice, orange juice and MEB were 101.2 +/- 14.7, 34.4 +/- 7.9, 20.3 +/- 4.9 and 4.3 +/- 1.3 min for 85, 90, 95 and 100 degrees C. This study demonstrated that A. acidoterrestris spores exhibited high resistance to thermal processing applications. pH and SS of the media did not affect thermal resistance.

Nisin production in continuous cultures of bioengineered Lactococcus lactis strains that incorporate additional immunity and regulation genes was studied. Highest nisin activities were observed at 0.2 h(-1) dilution rate and 12.5 g l(-1) fructose concentration for all strains. Recombinant strains were able to produce greater amounts of nisin at dilution rates below 0.3 h(-1) compared to the control strain. However, this significant difference disappeared at dilution rates of 0.4 and 0.5 h(-1). For the strains LL27, LAC338, LAC339, and LAC340, optimum conditions for nisin production were determined to be at 0.29, 0.26, 0.27, and 0.27 h(-1) dilution rates and 11.95, 12.01, 11.63, and 12.50 g l(-1) fructose concentrations, respectively. The highest nisin productivity, 496 IU ml(-1) h(-1), was achieved with LAC339. The results of this study suggest that low dilution rates stabilize the high specific nisin productivity of the bioengineered strains in continuous fermentation. Moreover, response surface methodology analysis showed that regulation genes yielded high nisin productivity at wide ranges of dilution rates and fructose concentrations.

The main purpose of this study was to obtain antimicrobial starter cultures for sourdough processes. For this purpose, 60 sourdough samples were collected from different bakery plants in Usak. The chemical and microbiological properties of these samples were analyzed. Lactic acid bacteria strains having antimicrobial activity were isolated and identified. The metabolic properties (total amount of acids, organic acids and diacetyl produced and the properties of proteolytic and amylolytic enzymes activity) of the selected strains were determined. The strains with best potential as sourdough starters were L. brevis ssp. lindneri 2103, L. viridenscens 241, 242, Pediococcus sp. E5 and L. delbrueckii F5. (c) 2005 Elsevier Ltd. All rights reserved. C1 Pamukkale Univ, Coll Engn, Dept Food Engn, TR-20020 Denizli, Turkey. Cankiri Govt Hosp, Cankiri, Turkey.

Biodiesel is considered as an alternative fuel to Diesel fuel No. 2. which can be generally produced from different kinds of vegetable oils. Since the prices of edible vegetable oils are higher than that of Diesel fuel No. 2, waste vegetable oils and non-edible crude vegetable oils are preferred as potential low priced bio-diesel sources. In addition, it is possible to use soapstock.. a by-product of edible oil production, for cheap biodiesel production. In this study, a methyl ester biodiesel was produced from a hazelnut soapstock/waste sunflower oil mixture using methanol, sulphuric acid and sodium hydroxide in a two stage process. The effects of the methyl ester addition to Diesel No. 2 on the performance and emissions of a four cycle. four cylinder, turbocharged indirect injection (IDI) Diesel engine were examined at both full and partial loads. Experimental results showed that the hazelnut soapstock/waste sunflower oil methyl ester can be partially substituted for the Diesel fuel at most operating conditions in terms of the performance parameters and emissions without any engine modification and preheating, of the blends. (C) 2004 Elsevier Ltd. All rights reserved. C1 Pamukkale Univ, Dept Mech Engn, TR-20020 Denizli, Turkey. Pamukkale Univ, Automot Dept, TR-20020 Denizli, Turkey. Pamukkale Univ, Dept Food Engn, TR-20020 Denizli, Turkey.

Ice cream is a food commodity consumed widely during summer. The aim of this research is to determine the microbiological contamination sources during ice cream production. The samples were collected from four different pastry shops in Denizli area in Turkey. Samples were taken for microbial analyses from six points (premix, fresh ice cream, sold ice cream, ice cream cabinet, firming dish, scoop water and the hands of factory and sales department personnel). The results showed that premix had low levels of coliforms, Staphylococcus aureus, total aerobic mesophilic bacteria (TAMB) and yeast and mould. The levels of these microorganisms wore higher in the fresh ice cream than their corresponding premixes. Moreover, sold ice cream had the highest levels of all microorganism groups. The samples taken from ice cream cabinet and firming dishes contained low levels of TAMB and yeast-mould but no coliform, faecal coliform or S. aureus. On the contrary, high levels of coliforms, faecal coliform and S. aureus, TAMB and yeast-mould were found in the samples collected from factory/sales department personnel hands and scoop water. Overall results showed that cooling method, personnel hands and scoop water were the main sources of the microbial contamination of ice cream produced and sold in pastry shops. (C) 2003 Elsevier Ltd. All rights reserved. C1 Pamukkale Univ, Fac Engn, Dept Food Engn, Denizli, Turkey. Denzili Municipatl, Food Control Dept, Denizli, Turkey. Selcuk Univ, Fac Agr, Dept Food Engn, Konya, Turkey.

In this research 30 sucuk samples were obtained from 5 meat plants with high capacity, during 3 months (January 1998-March 1998) at 15 day intervals. At the results of determination of the 30 sucuk samples, 80% of them was not shown acceptable colour development and 93.33% had a soft texture. 83.33% of the samples cut from the surface was not indicated good colour development and 50% of there has not good marble form. The taste and aroma of 53.33% was good, 36.67% was normal. And 1096 was unwanted taste and aroma. At the result of chemical analysis, pH range of 4.76-6.90. Water contents of the samples were 42.26-53.68% (average 47.58%) The fat ratios of the samples were 23.33-32.00%. Protein ratios were 15.24-20.13% (average 17.16%). Collagen connective tissue ratio in total protein were 16.64-29.00% (average 22.41%). It was found that nitrite ratios of the samples were changed between 41.80 and 631.03 ppm (average 263.842 ppm). Salt ratios of the samples were 2.14-2.80% (average 2.50%). Evaluation of these results indicated that the sucuk produced is not compatible with GMT or TS 1070. Great variations were observed in sucuk depending on the production company and production consignment. Therefore, plants have to achieve standard quality in production.

Some microbiological characteristics (TAMB, Enterobacteriaceae, yeast-mold, S. aureus, C. perfringens numbers) of sucuk samples, which were the products of the 5 major meat plants and marketed in the province of Afyon, were determined. Six samples were taken periodically from 5 different firms, so total of 30 samples were analysed, over 3 months. Minimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0x10(4) CFU/, 2.2x10(8) CFU/ and 2.9x10(7) CFU/ for TAMB

Two Lactobacilli and four Pediococci strains producing bacteriocin-like metabolities isolated from sucuk were tested with agar spot tests and well diffusion assays for their inhibitory activity against 16 Listeria strains, also isolated from sucuk. The production of organic acids and hydrogen peroxide limited, L. sake Lb 706 (used as a bacteriocin producer strain) and the isolated lactic acid bacteria (LAB) showed inhibitory activity against all of the Listeria strains, while L. sake Lb 706-A (used as a bacteriocin nonproducer mutant) had the same effects against only two Listeria monocytogenes strains (51, 52) in agar spot tests. In the well diffusion assays, while L sake Lb 706 and four Pediococci isolates (413, 416, 419, 446) exhibited inhibitory activity against all of the Listeria strains tested, L. sake Lb 706-A and two of the Lactobacilli isolates (77, 116) showed no effect on the Listeria strains tested. (C) 2001 Elsevier Science Ltd. All rights reserved.

A total of 51 sucuk samples, obtained from different regions of Turkey, were examined for lactic acid bacteria (LAB) strains producing putative bacteriocin-like metabolites. For detection of antagonistic activity, agar spot and well diffusion assay tests were used. Lactobacillus sake Lb790, Listeria monocytogenes Li6, Staphylococcus aureus St44 and Escherichia coli NRRL B-3704 were used as indicator organisms. Strains having antimicrobial activity were also tested against Clostridium perfringens 4TTK, Clostridium botulinum type A. 7948, Bacillus cereus NRRL B-3711, Micrococcus luteus NRRL B-4376 and Yersinia enterocolitica type 103. 57 of 424 isolates from sucuk samples were putative producers of bacteriocin-like metabolistes and were identified as the following: 19 Lactobacillus plantarum, 4 L. curvatus, 4 Pediococcus pentosaceus, 3 P. acidilactici, 2 L. pentosus, 2 L. sake, 1 L. delbrueckii, 1 L. rhamnosus and 21 unidentified Lactobacillus spp. P. pentosaceus 416, P. acidilactici 413, 419 and 446, L. curvatus 348, L. plantarum 452 and 495, and Lactobacillus spp. 411 strains have the best potential for use as sucuk starter cultures. (C) 2000 Elsevier Science Ltd. All rights reserved.

A total of 10 sucuk samples, obtained from Denizli, Turkey were analysed for some physical, chemical and microbiological characteristics. In addition, lactic acid bacteria (LAB) strains producing bacteriocin-like metabolites were isolated and identified. The production of some typical metabolites of the cultures isolated was investigated. At the end of the research, the average values of the pH, water and fat content were 5.1, and 37.2% and 30.5%, respectively. Microbiological analyses results were determined: average 8.34 log CFU/g TAME, 8.91 log CFU/g LAB (at the MRS agar) and average 8.25 log CFU/g LAB (at the Elliker's lactic agar). The average counts of yeast-mould, coliform and Enterobacteriaceae were found to be 5.0 log CFU/g, 3.28 log CFU/g and 3.27 log CFU/g, respectively. In this study, counts of yeast-mould in the two samples, coliform counts in the five samples, and Enterobacteriaceae counts in the three samples were < 1.0 log CFU/g, A total of 6 of 100 LAB isolates obtained from the sucuk samples were found as a strain producing bacteriocin-like metabolites. These 6 strains were identified as follows; 3 strains Lactobacillus plantarum and 3 strains Pediococcus pentosaceus. According to the findings, these strains have the potential to be used as a sucuk starter culture. Additionally, acid and flavour compounds, other undesirable metabolite-producing activities of the strains, were determined in the model system. From these results it was concluded, after the determination of the toxicological properties, that the 4 strains of LAB identified (L. plantarum 13, P. pentosaceus 15, P. pentosaceus 74 and P. pentosaceus 75) would be useful as the starter and protective culture in the processing of the sucuk and similar fermented products. (C) 1998 Elsevier Science Ltd. All rights reserved.

Comparative microbiological analyses of fruit-flavored yogurt, plain yogurt, and plain yogurt with 8% sugar were conducted in this research. The fruit-flavored yogurts were produced from evaporated cow's milk (19.75% dry matter) containing 16% jam prepared with an equal weight of sugar and fruit (sour cherry, orange, strawberry, or banana). The total plate count, lactic acid and coliform bacteria, and yeast and mold counts were determined in yogurt samples stored for 1, 3, 5, 7, 9, and 13 days. In conclusion, it is suggested that these types of yogurt should not be stored longer than 7 days, because when a carryover culture is used for yogurt production, most likely yeast contamination will occur. Otherwise, pure starter culture should be utilized in yogurt production.