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Articles by Figen Cetinkaya
Total Records ( 2 ) for Figen Cetinkaya
  Artun Yibar , Figen Cetinkaya and Gul Ece Soyutemiz
  Enzyme Linked Immunosorbent Assay (ELISA) method has been implemented to screen the residues of nitrofuran metabolite AOZ in chicken livers obtained from local markets in Bursa province of Turkey. For this purpose, ELISA kit specific for this metabolite was used. ELISA screening demonstrated the presence of AOZ residues in 11 of 90 chicken liver samples, with a positive rate of 12.2%. The residual level of nitrofuran metabolite AOZ in chicken livers ranged from 103.8 to 1027.8 ng kg-1, having a mean of 212.2 ng kg-1. Present results showed that the use of these compounds in broiler has the potential and public awareness should be raised to prevent the usage of AOZ in livestock production.
  Sadik Buyukyoruk , Recep Cibik , Figen Cetinkaya , Gul Ece Soyutemiz , Ergun Omer Goksoy and Sukru Kirkan
  A total of 58 Village cheese samples produced from raw milk without using starter culture in Aydin province have been used for isolation of Lactococcus lactis isolates. For this purpose, a typical colony from each cheese sample representing lactococcus phenotype was confirmed by PCR using specific primers designed for conserved 16S rDNA regions. The number of bacteria growing on M17 agar plates containing nalidixic acid ranged from 1.1x107-1.7x109 cfu g-1 suggesting that lactococci is widespread in Village cheeses. Catalase activity, microscopy, growing at 10 and 45°C and in the presence of 2, 4 and 6.5% of NaCl were used for phenotypical characterization of isolates. By phenotypical characterization 49 isolates represented lactococcus profile. All isolates were then analyzed by PCR and 29 of them were identified as L. lactis sp. lactis, while only 4 were L. lactis sp. cremoris. About 16 isolates exhibiting lactococcal profile with phenotypic tests did not give any amplification band with the tested primers however, 2 isolates having atypical phenotype were identified as sp. lactis by PCR. The results of the present study suggest that Lactococcus is the widespread in the flora of village cheeses and would have important role in the formation of desired flavour and textural properties.
 
 
 
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