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Öğe Combined effect of benzalkonium chloride and ultrasound against Listeria monocytogenes biofilm on plastic surface(Wiley, 2013) Torlak, E.; Sert, D.This study was performed to evaluate the effectiveness of benzalkonium chloride combined with ultrasound in eliminating Listeria monocytogenes biofilm from polystyrene surface. The test strain of L.monocytogenes, previously classified as strong biofilm producer, was grown to form biofilm in tryptic soy broth at 20 degrees C for 6days in polystyrene specimen containers. The biofilms formed on surface of containers were treated with ultrasound alone, benzalkonium chloride (100 and 400mgl(-1)) alone and their combination for three different exposure times (1, 5 and 15min) at room temperature. Sonication was performed using an ultrasound bath at a constant ultrasound frequency of 35kHz. After treatments, levels of biofilm biomass and viable cells in biofilm were determined using crystal violet staining and XTT assays, respectively. The combined treatment of ultrasound and benzalkonium chloride resulted in significant (P<005) more decrease in the level of viable cells in the L.monocytogenes biofilm compared to individual treatments of benzalkonium chloride. Our results suggest that the combination of benzalkonium chloride with ultrasound is useful approach for the elimination of L.monocytogenes biofilms from plastic surfaces.Öğe Effects of propolis on eggshell microbial activity, hatchability, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs(Oxford Univ Press, 2012) Aygun, A.; Sert, D.; Copur, G.Propolis is a sticky resin produced by worker honeybees from substances collected from plants, and it has strong antibacterial and antifungal properties. The purpose of this study was to establish the effects of propolis on egg weight loss, hatchability, chick performance, and to control microbial activity naturally occurring on eggshells. A total of 750 fresh eggs was randomly divided into 5 groups. Eggs from the first group were sprayed with ethyl alcohol (70%, A), the second group was sprayed with benzalkonium chloride (B), and the third, fourth, and fifth groups were sprayed with propolis at 3 doses: 5, 10, and 15%. Eggs sprayed with propolis had lower egg weight loss than eggs from groups A and B (P < 0.001). Bacterial activity was reduced significantly in all propolis groups. There were no significant differences between treatments for hatchability, embryonic mortality, BW gain, and relative growth. Results of the present study indicated that propolis could be an alternative hatching egg disinfectant versus a chemical disinfectant, without adverse effects on hatchability and performance of quail chicks.Öğe Effects of ultrasonic treatment on eggshell microbial activity, hatchability, tibia mineral content, and chick performance in Japanese quail (Coturnix coturnix japonica) eggs(Poultry Science Assoc Inc, 2012) Aygun, A.; Sert, D.The purpose of this study was to establish the effects of ultrasonic treatment of eggs on egg weight loss, hatchability, tibia mineral content, chick performance, and eggshell microbial activity. A total of 600 fresh eggs was randomly divided into 5 groups. Treatments were no ultrasound, 35 kHz for 5 min, 35 kHz for 10 min, 35 kHz for 15 min, and eggs sprayed with benzalkonium chloride solution at 0.02% ( negative control). The eggshell microbial activity was reduced significantly at all ultrasonic treatments ( P < 0.01). There were no significant differences among treatments for egg weight loss, hatchability, embryonic mortality, chick weight, or tibia Ca, P, K, Na, and Mg content.Öğe Lipolysis in Tulum cheese produced from raw and pasteurized goats' milk during ripening(Elsevier Science Bv, 2014) Sert, D.; Akin, N.; Aktumsek, A.In this study physicochemical properties, fatty acid profile and sensory characteristics were determined throughout of ripening of Tulum cheese produced by using raw and pasteurized goat's milk. In the first production method, traditional production type was used; for this reason, raw milk was used for cheeses. In the second method, milks on which heat treatment was made (60 +/- 2 degrees C 10 min.) were used. Major fatty acids in Tulum cheeses were determined to be palmitic (28.11-29.86%), oleic (cis9) (20.35-24.82%) and stearic acid (10.12-11.93%). During storage period, tridecylic, arachidic and behenic acid in Tulum cheeses were determined to be at minor levels. Short, medium and long-chain fatty acids in Tulum cheeses were determined to be respectively 15.08-22.51%, 39.13-42.62% and 30.92-38.56, and they were higher in the group produced from raw milk. Conjugated linoelic acid (CIA), which decreased according to heat treatment on milk, was determined to be 0.46-1.34%. Taste and aroma of Tulum cheeses produced from raw milk were more appreciated over storage period. Flavor quality of cheese developed in the last periods of ripening. Mouth feeling of cheeses was described to be good during ripening period; cheeses produced from raw milk were liked more in terms of this parameter. (C) 2014 Elsevier B.V. All rights reserved.
