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Öğe Automatic Colony Segmentation on Agar Surface by Image Processing(Natl Inst Science Communication-Niscair, 2018) Altuntaş, Volkan; Altuntaş, Seda; Gok, M.The Medium (Petri dish, media, agar plate, petri culture, agar culture) are environments that have been formulated for the growth of microorganisms. These structures which are formed by reproduced microorganisms and can be seen by eye are called colony. Colonies formed on the agar, creating images of different morphological characteristics depending on the microorganism and growth media. Colony counting which is required in many applications in areas such as biotechnology and pathology is boring, time consuming and prone to human error process when the large number of colonies counted by hand. In this article, the sample images collected from dairies in the Marmara region are studied on and segmentation methods for separating images of microorganism colonies which is used in the dairy industry for the determination of microbiological analysis of products, have been investigated by the computer-aided image processing techniques such as Otsu, Multi-Otsu, Color K-Means, Watershed, Gabor Filters, Graph Based, Lossy Compression, Random Walker, Texture Filters with proposed comparison method. It was concluded that existing segmentation methods with appropriate parameters can be used to solve this problem and in comparison to other algorithms, Watersheed segmentation algorithm has better performance values than others.Öğe Fonksiyonel süt ürünleri üretiminde enkapsülasyon uygulamaları ve teknikleri(Nigde Omer Halisdemir University, 2026) Çelik, Begümcan; Altuntaş, Seda; Sarıcaoğlu, Furkan TürkerSon yıllarda fonksiyonel ürünlere olan talep hızla artmış, bu da geleneksel gıdaların daha sağlıklı ve besleyici alternatiflerle yeniden formüle edilmesini gündeme getirmiştir. Enkapsülasyon yöntemi, vitamin, mineral, probiyotik, antioksidan gibi hassas bileşenleri sıcaklık, ışık, nem ve pH değişimlerinden koruyarak ürüne dahil edilmesini sağlar. Bu teknoloji, özellikle ürün kalitesini artırmak ve raf ömrünü uzatmak amacıyla yaygın şekilde tercih edilmektedir. Fonksiyonel süt ürünlerinde püskürtmeyle kurutma, ekstrüzyon, koaservasyon, emülsifikasyon ve dondurarak kurutma gibi enkapsülasyon teknikleri kullanılmaktadır. Bu yöntemler, probiyotik, antioksidan ve fenolik bileşenleri mide asidinden koruyarak bağırsaklara ulaştırır. Ayrıca, aroma enkapsülasyonu tat kayıplarını önleyerek ürünün lezzetini korur. Enkapsülasyon teknolojisinin fonksiyonel süt endüstrisinde daha yaygın kullanımı için süreçlerin iyileştirilmesi, düşük maliyetli ve etkili kaplama malzemelerinin geliştirilmesi ve bilimsel çalışmaların artırılması gerekmektedir. Bu sayede, fonksiyonel süt ürünlerinin besin değerleri korunabilir ve işlevsellikleri artırılabilir. Bu derleme, fonksiyonel süt ürünleri sektöründe kullanılan enkapsülasyon yöntemleri, bunların kullanım alanları ve karşılaşılan zorluklar üzerine güncel bilgiler sunmaktadır.Öğe GIDA İŞLEME TESİSLERİNDE LISTERIA MONOCYTOGENES VE MÜCADELEDE YENİ YAKLAŞIMLAR(2018) Altuntaş, Seda; Korukluoğlu, MihribanListeria monocytogenes, bağışıklığı baskılanmış bireylerde gastrointestinal problemler, nörolojik bozukluklar ve sepsis gibi ciddi semptomlara ve yüksek ölüm oranına sahip bir gıda patojenidir. Listeriosisin ölümle sonuçlanma oranı yaklaşık %25, hastaneye kaldırılma oranı ise %95'in üzerindedir. Bu nedenle günümüzde hâlâ artan bir gıda güvenliği sorununu teşkil etmektedir. Olumsuz koşullarda uzun süre hayatta kalabilme ve biyofilm oluşturabilme yeteneği nedeniyle gıda işleme ortamlarının en önemli sorunlarından biri L. monocytogenes ile mücadeledir. Bu mücadelede başlangıç olarak, mikroorganizmanın kontaminasyon yollarını ve yayılmasına katkıda bulunan faktörleri bilmek, antilisterial uygulamalar için gerekli olmaktadır. Bu bilgiler doğrultusunda, doğru tasarlanan tesis, ekipman, temizlik ve sanitasyon programları, personel eğitimi ve sürekli izleme sistemleri ile etkili bir mücadele sağlanabilmektedir. Ancak artan bilinç ve önlemlere rağmen, bazı gıda işletmelerinde ve gıdalarda L. monocytogenes tespit edilmektedir. Bu durum Listeria ile mücadelede antimikrobiyel bileşiklerin kullanımı, ohmik ısıtma, yüksek basınç uygulaması ve soğuk plazma tekniği gibi birçok yeni yaklaşımların gerekliliğini ortaya koymaktadır. Bu derlemede, L. monocytogenes in gelişme koşulları, olası kontaminasyon kaynakları, gıda işleme tesislerinde yapılması gereken uygulamalar ve mücadelede yeni yaklaşımların verilmesi amaçlanmıştırÖğe Growth and effect of garlic (Allium sativum) on selected beneficial bacteria(Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Altuntaş, Seda; Korukluoglu, MihribanThe growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. In this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 +/- 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.Öğe Modelling of Listeria monocytogenes growth and survival in presence of royal jelly, a promising anti-biofilm agent(Vup Food Research Inst, Bratislava, 2020) Altuntaş, Seda; Cinar, Aycan; Altuntas, VolkanRoyal jelly is a natural bee product with well-known antimicrobial properties and prominent clinical uses. The main objective of this study was to reveal the response of L. monocytogenes to royal jelly. Firstly, the influence of royal jelly on the growth kinetic parameters of L. monocytogenes ATCC 7644 was studied with the modified Gompertz mathematical equation. Results indicated that royal jelly retarded the growth of L. monocytogenes by acting mainly on the lag phase duration. Microdilution assay on L. monocytogenes ATCC 7644 performed with two-fold serial dilution method showed that minimal inhibitory concentration (MIC) was 41.67 mg.ml(-1). However, the estimated MIC value modelled with Gompertz survival curve (23.85 mg.ml(-1)) and the validated value (24 mg.ml(-1)) were notably lower than in the micro-dilution assay. It is noteworthy that the predictive microbiology approach has good performance in determining the optimum dose and cost-effective of antimicrobial agents. To our knowledge, biofilm prevention by royal jelly has not yet been studied and a limited number of studies regarded the effects on Listeria monocytogenes. The ability to reduce the formation of biofilm with royal jelly may allow further studies to explore the use of apiculture products in the struggle with L. monocytogenes.Öğe Örüntü tanıma teknikleri ile agar yüzeyi üzerinde koloni morfoloji sınıflandırması(2018) Altuntaş, Volkan; Altuntaş, Seda; Gök, MuratMikroorganizmalar çıplak gözle göremeyeceğimiz kadar küçük canlılardır. Ekolojik dengede rol oynayan mikroorganizmalar temel olarak bakteriler, mantarlar, algler, virüsler ve protozoalardan oluşur. Besiyeri ve petri kabı, mikroorganizmaların ortamdan yalıtılması, geliştirilmesi, tanımlanması, sayımı gibi işlemlerin yerine getirilmesi için agar ve diğer besin maddeleri karıştırılarak, mikroorganizmalara büyüme ortamı sağlamak amacı ile kullanılırlar. Mikroorganizmalar çoğalarak sayısı milyonlara hatta daha fazlasına ulaşabilir böylece çıplak gözle görülebilen, koloni olarak adlandırılan yapıları oluştururlar. Terminolojide bu yapı, koloni oluşturan birim (kob, cfu) olarak ifade edilir. Peynir, ekmek, meyve veya yoğurtların üzerindeki küfler, çikolata, marmelat gibi şeker içeren gıdalar üzerindeki mayalar, mikroorganizmaların çoğalarak oluşturduğu kolonilerdir. Besiyeri üzerinde oluşan koloniler, mikroorganizma ve üreme ortamına bağlı olarak farklı morfolojik özelliklerde görüntüler oluşturmaktadır. Bu çalışmada koloni görüntülerinden görüntü işleme ve örüntü tanıma teknikleri ile mikroorganizmaların sınıflandırılması yapılmaktadır.Öğe Probiyotik Escherichia coli Suşu Nissle 1917(2017) Altuntaş, Seda; Korukluoğlu, Mihriban; Altuntaş, VolkanProbiyotikler yeterli miktarda alındıklarında, konakçının sağlığı üzerine olumlu etkileri bulunan, patojen olmayan canlı mikroorganizmalardır. Probiyotik mikroorganizmalar genellikle fermente süt ürünleri veya gıda takviyeleri gibi gıda maddelerinin bileşenleridir. Gıda endüstrisinde, yaygın olarak Laktik Asit Bakterileri (LAB) kullanılmaktadır. Hayvan besleme, yem endüstrisi ve ilaç sanayiinde ise laktik asit bakterilerinin yanı sıra diğer patojen olmayan ve sağlık üzerine olumlu etkileri bulunan mikroorganizmalar da (Sacchromyces boulardii ve Escherichia coli Nissle 1917 ) kullanılır. Bu çalışmada; probiyotik E. coli suşu Nissle 1917'nin kökeni, tıbbi tarihi, mikrobiyolojik ve genetik özellikleri, biyolojik aktiviteleri, güvenirliliği ve toksikolojik yönü ele alınmıştır. Bunlara ek olarak EcN (E.coli Nissle 1917) ile yapılan klinik deneyler de özetlenecektirÖğe Technological and Current Developments in Yogurt Fortification(Osman SAĞDIÇ, 2021) Altuntaş, SedaMicronutrient deficiency is an important public health problem not only of developing countries but also of developed countries. The fact that fermented dairy products are a part of the daily diet is seen as a potential solution for eliminating micronutrient deficiency without changing the eating habits of individuals. Yogurt is a fermented milk product, the health benefits of which have been proven by scientific studies, which are widely consumed in many countries. However, due to its limited bioactive ingredient content, many researchers have emphasized that yogurt may be a more valuable food source when enriched with certain ingredients. The yogurt matrix is still attracting attention as a very convenient vehicle for the transport of phenolic compounds, vitamins and minerals, polyunsaturated fatty acids, dietary fiber and many other bioactive components. In this review, it is aimed to give studies belonging to the last decade in which the functional and technological suitability of yoghurts enriched with different components are evaluated.Öğe The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties(Academic Press, 2021) Cınar, Aycan; Altuntaş, Seda; Altuntaş, VolkanRoyal jelly (RJ) is attractive functional food due to health promoting effect and rich nutrient content. The aim of this study was to produce a probiotic dairy dessert (Keskul) at an optimal RJ dose which is no adverse effect on physicochemical, rheological, sensory properties and functionality of the product. Initially, the growth parameters of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium animalis subspp. lactis in presence of RJ (0.001–10.0 mg/mL) were evaluated with Gompertz model. Then, the experimental (100 mg/mL) and estimated (56 mg/mL) Minimum Inhibitory Concentration (MIC) of tested probiotic bacteria were determined according to predictive microbiology approach. Among probiotics, L. plantarum was found distinctively proper for producing dairy dessert with RJ. In this study, a new dairy dessert was developed consisting of RJ and L. plantarum. The control, including probiotic (D1), probiotic and RJ (1 mg/mL) (D2), probiotic and RJ (5 mg/mL) (D3) were analyzed during shelf life of dessert. The combination of L. plantarum with RJ (1 mg/mL) provided probiotic properties (>6 log CFU/g) and limited the mold count. Thus, the dairy dessert developed in this study may be a good alternative to innovative functional food using RJ with acceptable sensorial attributes.Öğe The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacik"(Croatian Dairy Union, 2019) Altuntaş, Seda; Korukluoglu, MihribanThe selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacik as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001 (TM) and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g(-1) for all probiotic supplemented Cacik samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001 (TM) alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001 (TM) remained at the inoculated level, while the counts significantly increased in co-culture with L acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Caclk supplemented with L. rhamnosus Howaru HN001 (TM) alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001 (TM) or L. acidophilus 74-2 and L. rhamnosus Howaru HN001 (TM) or by all of the three tested probiotics, were suggested as suitable for further production.Öğe Unveiling the antimicrobial potential of essential oils from medicinal and aromatic plants against foodborne pathogens(Pamukkale Üniversitesi, 2026) Altuntaş, Seda; Çınar, Aycan Yiğit; Kaçar, Oya; Demir, SemaThis study investigates the chemical composition and antimicrobial properties of essential oils (EOs) from rosemary (Rosmarinus officinalis), sage (Salvia officinalis), basil (Ocimum basilicum), peppermint (Mentha piperita), and spearmint (Mentha spicata). Oxygenated monoterpenes were identified as the dominant compound class across all species, with the highest proportions in Mentha piperita (90.7%) and Mentha spicata (78.1%). Among individual compounds, 1,8-cineole was prominent, particularly in rosemary (29.7%) and sage (23.6%). Unique profiles were observed for linalool in basil (53.2%) and menthol in peppermint (50%), while carvone dominated in spearmint (65%). Antimicrobial assays showed that Mentha piperita exhibited the strongest activity, particularly against L. monocytogenes ATCC 7644, with a minimum inhibitory concentration (MIC) of 16 µg/mL. This activity is attributed to its high menthol content. In contrast, Rosmarinus officinalis and Salvia officinalis exhibited limited or no activity against certain bacterial strains. E. coli O157:H7 NTCC12900 was identified as the most sensitive bacteria to the tested EOs, particularly peppermint and sage oils. These results highlight the promise of essential oils as natural antimicrobial agents. Their efficacy against foodborne pathogens suggests promising applications in food preservation. Incorporating EOs into packaging materials or directly into food products offers an innovative approach to extending shelf-life and ensuring safety. Such strategies align with the growing demand for sustainable, chemical-free preservation techniques.
