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    Investigation of the e?ects of lactic acid bacteria isolated from Mihalic cheese on the degradation of some pesticides from di?erent groups
    (GIDA VE YEM KONTROL MERKEZ ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ, 2022) İstanbullu, Yıldıray; Yılmaz, Mete; Ayanoğlu, Ergün; Demir, Sema; Çetin, Vesile; Tosunoğlu, Hakan
    Abstract Objective: This study was carried out to determine the e?ects of lactic acid bacteria isolated from Mihaliç cheese on the biodegradation of some pesticides from di?erent groups. Materials and methods: In the study, the e?ect of strains of Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis isolated from Mihaliç cheese preserved in Dairy Gene Bank on the degradation of some pesticides (malathion, endosulfan sulphate, alpha-endosulfan, beta-endosulfan, cypermethrin and imidacloprid) were determined by the pesticide residue analysis based on the QuEChERS method at 0, 24 and 48 hours using GC-MS/MS and LC-MS/MS systems. At the beginning of the study, pesticides were spiked at the level of 10 mg/kg (ppm). Results and conclusion: Lb. fermentum, Lb. paracasei, Lb. rhamnosus, Lb. delbrueckii subsp. bulgaricus and Lc. lactis strains signi?cantly increased the degradation rate in all pesticides compared to the control group, and time had a positive e?ect on this destruction. At the end of 48 hours, the pesticide active ingredient most destroyed was cypermethrin and the strain that destroyed the most cypermethrin was Lb. fermentum. This value decreased by 92.5% from the initial value of 10.10 ppm to 0.75 ppm. Among the strains, Lb. fermentum is the one that causes the most destruction in pesticides after 48 hours.
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    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, Sema
    This 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.