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Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts:Special reference to their microbial,physico-chemical and sensory characterizations

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Food Bioscience 2022年第3期47卷 829-839页

作者： Busra Sahin muge isleten hosoglu Onur Guneser Yonca Karagul-Yuceer Gebze Technical University Department of BiotechnologyGebzeKocaeliTürkiye Uşak University Department of Food Engineering1 Eylül CampusUşakTürkiye Canakkale Onsekiz Mart University Department of Food EngineeringTerzioglu CampusCanakkaleTürkiye

Innovative products produced from various sources through fermentation processes have been a resurgence of *** study was designed to determine the performance of fermented Spirulina (FS) products by three different yeast species including Debaryomyces hansenii ,Kluyveromyces marxianus and Saccharomyces cerevisiae and investigate the microbial,physicochemical and sensory characteristics of *** results showed that the increase in yeast cell number was around 3 log after 48 h fermentation in Spirulina medium without additional carbon *** bands with a molecular weight of ∼51 kDa seemed less visible and bands 14–22 kDa disappeared after 48 h fermentation by *** showed strong hydrolysis of proteins during *** amino acid compositions of the three kinds of FS were different also compared to unfermented Spirulina (unFS).Glutamic acid,methionine,lysine,isoleucine and valine became more dominant in FS *** to GC–MS analysis,there was a decrease in the concentration of pyrazine,ketone and aldehyde compounds of FS compared to *** flavor notes of “seaweed”,“cardboard”,“earthy/muddy” and “cereal/straw” were found to be the highest in unFS than in FS detected by panelists during sensory *** by *** is highly characterized as having the lowest “seaweed” and “umami” flavor attributes and higher “fermented” and “rose” ***,the current study revealed that the potential of Spirulina biomass to be a suitable substrate for yeasts and fermentation of Spirulina with different yeast species led to different kinds of products.

关键词： Spirulina platensis Yeast fermentation Total and free amino acids Volatile organic compounds Sensory evaluation

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Seroprevalence and genotyping of hepatitis B,hepatitis C and HIV among healthy population and Turkish soldiers in Northern Cyprus

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World Journal of Gastroenterology 2006年第42期12卷 6792-6796页

作者： Mustafa Altindis Sebahattin Yilmaz Tansel Dikengil Hamit Acemoglu Salih hosoglu Department of Microbiology and Clinical Microbiology Kocatepe University School of Medicine Afyon Turkey and 12th period soldier in Military Hospital Kyrenia Cyprus Akcicek Government Hospital Kyrenia Cyprus Nalbantoglu General Hospital Nicosa Cyprus Department of Public Health Dicle University Hospital Diyarbakir Turkey Department of Clinical Microbiology and Infection Disease Dicle University Hospital Diyarbakir Turkey

AIM： To compare the prevalence of hepatitis viral markers among soldiers from Turkey, blood donors from Northern Cyprus, and soldiers from Northern Cyprus. METHODS： Hepatitis B surface antigen （HBsAg）, anti-HCV and anti-human immunodeficiency virus （HIV） seroprevalence, HBV DNA, HCV RNA and HCV genotyping among soldiers from Turkey （group Ⅰ ）, civil blood donors from Northern Cyprus （group Ⅱ ）, and soldier candidates from Northern Cyprus （group Ⅲ） were studied and compared to one another. In total, 17 545 cases （13 546 males and 3999 females with a mean age of 34.5 ± 10.3 year, group Ⅰ = 11234, group Ⅱ = 5057, and group Ⅲ = 1254） were included into the study. RESULTS： Among all cases, HBsAg positivity rates were 2.46%, anti-HCV was 0.46% and anti-HIV was 0.00%. HBV DNA was 2.25%, HCV RNA was 0.33% in all groups. HBsAg positivity rates were 2.16% in group Ⅰ, 3.00% in group Ⅱ and 2.71% in group Ⅲ. There was a significant difference between group Ⅰ and group Ⅱ （χ^2= 6.11, P = 0.047 〈 0.05）. Anti-HCV positivity rates were 0.45% in group Ⅰ, 0.45% in group Ⅱ, and 0.56% in group Ⅲ. Genotypes of HCV were 1b and 1a in group Ⅰ, 1b, 1a and 2 in group Ⅱ, and tb, 1a in group Ⅲ. HBsAg carrier rates were 2.20% in females and 2.53% in males. Anti-HCV prevalence was 0.38% in females and 0.48% in males. HBsAg positivity rates were 2.53% in individuals younger than 50, and 1.47% in older than 50. There was a significant difference between the two groups （χ^2 =23.48, P = 0.001） CONCLUSION： Prevalences of HBsAg, HCV and HIV infections in Northern Cyprus population are similar to those of Turkey.

关键词： Cyprus Donor Healthy adults Hepatitis B Hepatitis C Human immunodeficiency virus

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