Browsing by Author "Kurt, Ş."

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Iprodione Resistance of Alternaria Alternata F.sp. Citri Minneola Tangelo Isolates in Turkey
(TUBITAK, 1999) Erkiliç, A.; Canihoş, Y.; Biçici, M.; Kurt, Ş.
In this study, isolates of Alternaria alternate f.sp. citri, cause of citrus brown spot, were obtained from Minneola tangelo orchards in Çukurova Region where disease appeared and after pathogenicity tests their resistance to iprodione was investigated. Five of 35 isolates recovered from different orchards were observed as iprodione-resistant. The ED50 values of these resistant isolates ranged from 61.89 to 109.21 μg/ml, but the average ED50 value of iprodione-sensitive isolate was less than 1 μg/ml. When the orchards where from iprodione-resistant isolates collected were checked in terms of fungicide application program in recent years, it was noticed that iprodione application was much more than others. When Iprodione-sensitive isolates were subcultured on PDA supplemented with iprodione, they developed resistance starting after second subculture, ED50 values continued to increase after each subculture.
The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment
(Japanese Society for Food Science and Technology, 2010) Kurt, Ş.; Zorba, Ö.
The effects of the ripening period (1, 3, 7, 11, 13 days), nitrite level (45, 70, 120, 170, 195 mg kg-1) and heat treatment (30, 40, 60, 80, 90°C) on counts of total aerobic mesophilic bacteria, lactic acid bacteria (LAB) and Micrococcus-Staphylococcus in sucuk were investigated using a central composite rotatable design of response surface methodology. Counts of total aerobic mesophilic bacteria and lactic acid bacteria were increased and counts of Micrococcus-Staphylococcus were significantly decreased during the ripening period (p<0.01). Counts of all bacteria were significantly decreased by the effects of heat treatment (p<0.01). Nitrite had a significant effect on total aerobic mesophilic bacteria. Enterobacteriaceae, moulds, and yeasts were observed only in the first days of the ripening period.