Browsing by Author "Alemdar, S."

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Influence of Starter Cultures on the Accumulation of Histamine and Tyramine in Vacuum-Packaged Otlu (Herby) Cheese During Ripening
(Asian Journal of Chemistry, 2010) Ekici, K.; Tarakci, Z.; Alemdar, S.; Alisarli, M.
Effect of cheese starters (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris; CC). yoghurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: YC) and helveticus starter (Lactobacillus helveticus; HC) on histamine. tyramine contents and some microbiologic properties of Otlu (herby) cheese were investigated in this study. The moisture and salt contents of cheese were similar for difference cultures but pH of CC cheese was higher than those of other cultures at the beginning of the ripening. Histamine and tyramine contents of CC cheese, on the other hand, were lower than other cheese samples and increased significantly during ripening. Coliform counts were determined as under < 1 at the end of the storage. period in all cheeses while Enterobactericeae counts were decreased approximately to a value of 1 cfu. Lactic acid bacteria, yeast and mould counts of helveticus culture cheeses at 60 days was lower than that of other (p < 0.05) samples. Results indicated that addition of the different starter cultures on Otlu cheeses had no significant (p > 0.05) effect on compositional (moisture, salt contents and pH value) and microbiological (total aerobic mesophilic bacteria, coliform and Enterobactericeae counts) properties when compared with the other cheese samples.
Initrate and Nitrite Levels of Drinking Water in Bitlis Province, Turkey
(2009) Alemdar, S.; Kahraman, T.; Agaoglu, S.; Alisarli, M.
In this study, nitrate and nitrite levels of drinking water in city of Bitlis were investigated. A total of 164 water samples, collected from the tank and tap water in Spring and Autumn were used as material. Analysis performed through spectrometric techniques showed that all samples contained some levels of nitrate and nitrite. The average nitrate and nitrite levels were 5.68±0.31 and 1.32±0.09mg L-1, respectively. The effects of residential areas and season on the nitrate and nitrite levels were found to be statistically significant (p<0.05). Nitrate levels of tank and tap water were in accordance with recommended standards. However, 12 and 100% of tank water samples and 7.02 and 100% of tap water samples collected respectively in Spring and Autumn did not meet the national standards for nitrite levels. In addition, 3.58% of tap water collected in Autumn did not meet the international standards. © Medwell Journals, 2009.
Nitrate and Nitrite Levels of Natural Spring and Mineral Water in Van, Turkey
(2011) Atasoy, N.; Alemdar, S.; Mercan, U.; Agaoglu, S.
This study was performed to determine nitrate and nitrite levels of packaged natural spring and mineral water consumed in Van city of Turkey. A total of 200 water samples, belonging to 10 different companies, each of 100 pet spring water and 100 bottled mineral water samples were used as material. Nitrate and nitrite levels were measured by the spectrophotometric method. According to the results both nitrate and nitrite were found to be present in all water samples. Mean nitrate and nitrite concentrations were 3.66±0.028 and 0.045±0.003 mg L-1 in the spring water and 3.52±0.011 and 0.025±0.001 mg L-1 in the mineral water, respectively. Finally; nitrate and nitrite levels in water samples were in accordance with the related national and international regulations and considered safe for consuming. © Medwell Journals, 2011.