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Öğe Beyaz peynir üretiminde Enterococcus faecium’un starter kültür olarak kullanılması(2009) Göncüoğlu, Muammer; Ormancı, Fatma Seda Bilir; Doğru, Kasımoğlu AylinBu çalışmada, Enterococcus faecium’un yüksek sıcaklıkta pastörize edilen sütten üretilen peynirlerin olgunlaşma süreleri ve yapı bozuklukları üzerine etkilerinin incelenmesi ve dolayısıyla Türk beyaz peynirinde fonksiyonel starter kültür olarak kullanılabilirliğinin araştırılması amaçlanmıştır. Bu kapsamda, iki tip (klasik - yüksek pişirme) beyaz peynir üretilmiştir. Peynir grupları vakum ambalajlanarak, 4°C’de 90 gün olgunlaştırılmış ve olgunlaşma periyodunun farklı aşamalarında mikrobiyolojik, kimyasal ve duyusal nitelikler yönünden incelenmiştir. Olgunlaşma süresi sonuna kadar, her iki peynir tipine ait deneme gruplarında E. faecium FAIR-E 198’in, $10^7$ kob/g düzeyinin üzerinde olduğu saptanmıştır. Laktik asit yönünden iki peynir tipi arasında farklılık belirlenememesine karşın, kuru madde, kuru maddede yağ, kuru maddede tuz ve protein içeriği yönünden iki peynir tipi arasında farklılık bulunmuştur. En yüksek duyusal puanların ise klasik peynirin deneme grubuna ait olduğu gözlenmiştir. Çalışma bulguları doğrultusunda, E. faecium FAIR-E 198’in beyaz peynirin daha kısa sürede tüketime sunulmasını sağlayabileceği ve beyaz peynir üretiminde fonksiyonel starter kültür olarak kullanılabileceği sonucu elde edilmiştir.Öğe Emerging details about COVID-19 and chronology of the pandemic in Turkey(2020) Göncüoğlu, Muammer; Cengiz, Görkem; Onaran, Bahar; Ayaz, Naim Deniz; Çufaoğlu, GizemCoronaviruses are found in all mammalian and avian species. Due to its mild infection on upper respiratory tract, this virus was not considered as a serious human pathogen until the outbreaks of SARS-CoV and MERS-CoV in 2002 and 2012, respectively. Recently the third and the biggest outbreak of coronavirus “COVID-19” or “SARS-CoV-2” has erupted and the world is now in a struggle to combat this disease. Although everything has not yet been fully clarified about this new type of virus, the data obtained from the studies conducted so far provides guidance on how to deal with SARS-CoV-2. In this context, this review provides information about pathogenesis, clinical symptoms, presence in animals, potential transmission routes of SARS-CoV-2 as well as the detection methods used in the world and Turkey.Öğe Mono- and Mixed-Species Biofilm Formation by Salmonella Infantis, Salmonella Kentucky, Enterococcus faecium, and Enterococcus faecalis(Istanbul Univ-Cerrahpasa, 2021) Çufaoğlu, Gizem; Onaran Acar, Bahar; Cengiz, Görkem; Ayaz, Naim Deniz; Göncüoğlu, MuammerIt is crucial to understand the interactions between food-borne pathogens, as they are commonly encountered as multi-species biofilms in the food industry. Since Salmonella and Enterococcus are both found in poultry intestinal micro-biota, the multi-species biofilms of these strains gain more significance. This study aimed to reveal the synergistic and antagonistic effects of mono- and mixed-species biofilms of Salmonella Infantis, Salmonella Kentucky, Enterococcus faecium, and Enterococcus faecalis on each other. Biofilm formation of mono- and mixed-species at different concentrations (10(9), 10(7), 10(5), and 10(3) cfu/mL) were determined in Tryptic Soy Broth using polystyrene microplates at room temperature (21 +/- 1 degrees C) for 48 hours. According to the optical density measured at 590 nm, S. Infantis was determined as a strong biofilm producer, and S. Kentucky and E. faecium were defined as weak biofilm producers under the conditions applied in the study. No biofilm formation was observed in E. faecalis. In addition, while S. Infantis and S. Kentucky exhibited an antagonistic effect on each other when co-incubated, a synergistic effect was seen between the S. Infantis and Enterococcus spp. This study highlights the impact of microbial interactions in mixed-species biofilm formed by foodborne pathogens, and could help in future studies on combating biofilms, especially in poultry-based food processing environments.Öğe Presence of SARS-CoV-2 on surfaces and materials in supermarket social areas in Türkiye(Ankara University, 2023) Göncüoğlu, Muammer; Ayaz, Naim Deniz; Hacioğlu, Sabri; Yeşil, Samiye Öznur; Yildirim, Özcan; Yarali, Cevdet; Seçkin, HarunThe aim of this study was to monitor the presence of SARS-CoV-2, the virus that cause the coronavirus disease 2019 (COVID-19), particularly on certain foods and surfaces that come in contact with food in district supermarkets in Ankara, Türkiye, where the highest number of COVID-19 cases was reported based on data from the Ministry of Health. For this purpose, a total of 172 samples were taken from 5 supermarkets in 4 districts in Ankara. RNA was extracted from the samples and RdRp gene-targeting reverse transcription quantitative polymerase chain reaction (RT-qPCR) assays were used to determine the presence of SARS-CoV-2. The results showed that all the supermarket samples collected during the period when there was a high number of COVID-19 cases in the district did not have SARS-CoV-2 except for one sample that was taken from a supermarket where COVID-19 had been detected among the staff. In this supermarket, COVID-19 RNA was detected with a high number of copies of 5 000, using Real-Time RT-PCR assay in pooled swab samples taken from salt shakers, pepper shakers, red pepper shakers, and vinegar and oil bottles in the social area that the staff used for lunchbreaks and other breaks. This finding shows that it is of great importance for public health agencies to monitor COVID-19 cases in food businesses in regions with a high number of cases and to take samples from these businesses at certain intervals, as a form of “early warning system.”. © 2023, Ankara University. All rights reserved.Öğe Usage of Enterococcus faecium as starter culture in white cheese production(Ankara Univ Press, 2009) Göncüoğlu, Muammer; Ormancı, Fatma Seda Bilir; Doğru, Aylin KasımoğluThe objectives of the present Study was to determine the function of Enterococcus faecium as a starter Culture in Turkish white cheese and to investigate the effects oil the ripening period and the texture defects. Two types (traditional - white cheese made with high temperature pasteurized milk) of white cheeses were produced. All groups were ripened in vacuum pack at 4 degrees C for 90 d. Cheese samples were assessed for microbiological and compositional properties, proteolysis, and sensory evaluation at different ripening stages. E. faecium FAIR-E 198 Survived to numbers 10(7) cfu/g in two type of cheeses until 90 d of ripening. Although lactic acid was not significantly different in two types, city matter, salt in dry matter, fiat in dry matter and total protein were significantly different between two types of cheeses. Treatment group of the traditional cheese had the highest sensory scores of all cheeses. Consequently, E. faecium FAIR-E 198 could be used as a functional starter for white cheese and be shorten ripening time.
