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Articles by Songul CAKMAKCI
Total Records ( 2 ) for Songul CAKMAKCI
  Bulent CETIN , Songul CAKMAKCI and Ramazan CAKMAKCI
  The aim of this study is to investigate in-vitro antimicrobial effects of the essential oils from oregano (Origanum acutidens and Origanum rotundifolium) and thyme (Thymus sipyleus subsp. sipyleus var. rosulans). The chemical composition and antimicrobial attributes of the essential oils obtained from the aerial parts of the plants, of which there were 3 Lamiaceae species, have been studied. A total of 43 microorganisms, including 26 bacteria, 14 fungi, and 3 yeasts species, have been studied by using disc-diffusion (DD) and minimal inhibition concentration (MIC) methods. Mean inhibition zones and MIC values of bacterial strains varied from 8 and 72 mm to 7.8 and 500 μg mL-1, respectively. The maximal inhibition zones and MIC values of the yeast and fungi species sensitive to the essential oils were 8−74 mm and 7.8−500 μg mL-1, respectively. The susceptibility of the tested microorganisms varied depending on the essential oil composition. In general, the essential oils showed higher DD values than tested antibiotics. The essential oils of oregano and thyme may be considered a potential source of a natural antimicrobial for the food industry after testing the toxic and irritating effects on humans.
  Engin GUNDOGDU , Songul CAKMAKCI and Elif DAGDEMİR
  This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 41 C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period (<1 log cfu/g) and yeast and mould were only detected in the control group (without garlic), except the first day. Sensory analysis indicated that set type yoghurts were more favoured than stirred type yoghurts. Yoghurt samples containing 1% garlic were more favoured than samples with 0.5% in both set type and stirred type. In addition, this study showed that garlic addition had no effect on acidity, fat, protein, and acetaldehyde levels of the yoghurts (P > 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.
 
 
 
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