Yazar "Hajyzadeh, Mortaza" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential
    (Elsevier Ltd., 2023) Rüstemoğlu, Mustafa; Erkan, Mehmet Emin; Cengiz, Gazal; Hajyzadeh, Mortaza
    Food safety has been a major concern for consumers. Origin of food products matter for consumers such that the quality, reputation, or other special characteristics can be attributed essentially to that origin. While a geographical indication informs consumers for the origin of the product, it develops a competitive advantage for the markets. To detect distinguishing features of dairy products, the microbial composition of its microbiota is one of the emerging areas of interest. Utilizing novel approaches such as Next Generation Sequencing (NGS) technology to decipher the genetic code of 16s rRNA genes to characterize the bacterial population is widely applied. The bacterial microbiota of the herby cheese samples which were collected from S¸ırnak province in the South Eastern region of Turkey was examined by an NGS approach for purpose of finding geographical indication possibilities. In brief, Firmicutes is the dominant phyla where Lactobacillaceae and Streptococcaceae are abundant families across the analyzed herby cheese microbiota. The most prominent species is Companilactobacillus ginsenosidimutans detected as the dominant member of the bacterial consortia in 16 herby cheese samples. Another remarkable finding reported here is the Weissella jogaejeotgali which was detected in 15 cheese samples. Albeit the abundance of Levilactobacillus koreensis is low at the microbiome level it was identified in four herby cheese samples. As expected, lactic acid bacteria such as Lactobacillus delbrueckii, Lactococcus raffinolactis and Tetragenococcus halophilus were also identified. On the other hand, bacterial diversity and microbial composition among cheese samples are not significantly affected by mixing different herbs on the manufacturing of herby cheeses. To the best of our knowledge, C. ginsenosidimutans, W. jogaejeotgali and L. koreensis are identified and reported for the first time in a dairy product and the bacterial richness and evenness of herby cheese are higher than those of most other cheeses. These findings make the cheeses in the geography where the samples were produced more valuable and provide opportunities for them to receive geographical indications. Thus, it will create added value while marketing the products.
  • Küçük Resim
    Öğe
    Effect of different sowing rates on the fatty oil composition of coriander grown in winter and spring in semi-arid conditions
    (Polish Society Magnesium Research, 2023) Tekin, Gizem Kamçı; Hajyzadeh, Mortaza; Altun, Sema; Tonçer, Özlem
    Coriander is an annual herb, a member of the Umbelliferae/Apiaceae family, which often used in flavouring substances. The stem, root, leaves and fruits all have an aroma that most people consider to be pleasant. The objective of the study was to determine changes in the fatty oil composition of coriander sown at different seed rates (10, 20, 30, and 40 kg ha-1) and grown in winter and summer seasons. Two coriander varieties (Mardin and Denizli) were grown under semi-arid conditions. The experiment was arranged in a split-split plot design with three replications. Sowing times composed the main plots, the subplots were varieties (population) and four different seeding rates (10, 20, 30, and 40 kg ha-1 ) were used as sub-sub plots. The crop harvests were completed from the first half of June to the first week of July, according to the maturity of different populations. The results showed that the fatty oil ratio varied between 17.30 and 23.82%. The highest value (23.82%) was obtained from sowing 40 kg seeds per ha-1 of the Denizli ecotype in winter, while the lowest one (17.30%) was achieved from the seed rate of 10 kg ha-1 of the Mardin ecotype sown in summer. It was determined that petroselinic acid, the most important component of coriander fatty oils, was high at the seed rate of 10 kg ha-1 of the Mardin ecotype plants sown in summer. The GGE biplot analysis was made, demonstrating a negative relationship between petroselinic acid and linolenic acid, a positive relationship between linoleic and cis-13-octadecenoic acid, and a positive relationship between palmitic, myristic, and stearolica acids.