Yazar "Durmaz, H." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim
    Öğe
    The effect of molasses-based pre-fermented juice on the fermentation quality of first-cut lucerne silage
    (Wiley-Blackwell, 2011) Denek, N.; Can, A.; Avci, M.; Aksu, T.; Durmaz, H.
    The aim of this study was to evaluate the possible effect of pre-fermented juice (PFJ) on the fermentation quality and nutritive value of first-cut lucerne (Medicago sativa L.) silage. The PFJs were prepared using barley (B), wheat (W) and grass herbages (G). Both fresh (PFJ-B, PFJ-W and PFJ-G) and frozen (PFJ-B(F), PFJ-W(F) and PFJ-G(F)) PFJs were examined. Frozen PFJs were prepared by freezing fresh PFJs at -22 degrees C with 20% glycerol (v/v). Treatments of lucerne silage included (1) control; (2) silage treated with PFJ-B; (3) silage treated with PFJ-W; (4) silage treated with PFJ-G; (5) silage treated with PFJ-B(F); (6) silage treated with PFJ-W(F); and (7) silage treated with PFJ-G(F). All the treatments consisted of five replicate silos, and they were prepared in 1 center dot 0-L glass jar silos. Results showed that silages treated with fresh and frozen PFJs, regardless of plant material, had better fermentation quality than the control silage in terms of lower pH, butyric acid (BA) and ammonia nitrogen (NH(3)-N) concentrations, as well as higher lactic acid (LA) concentration (P < 0 center dot 05) and in vitro organic matter digestibility (IVOMD), metabolizable energy (ME) content, and gas production values (P < 0 center dot 05). Results indicated that PFJ treatments enhanced the nutritive value, fermentation quality and IVOMD, ME content and gas production values of first-cut lucerne silages.
  • [ N/A ]
    Öğe
    Thermal destruction of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish dessert
    (A V A Agrarverlag, 2008) Durmaz, H.; Celik, S.; Aygun, O.
    This study was carried out to determine the thermal destruction norms (D and z-values) of Listeria monocytogenes during manufacture of Kunefe, a traditional Turkish dessert. Uncooked Kunefe samples were baked by holding the samples at 58.5, 62.5, 66.5 or 70.5 degrees C in an oven, and surviving cells were exposed for 2, 4 and 6 min at each baking temperature. Thermal death times (D-values) of L. monocytogenes 1/2b serotype in Kunefe determined by linear regression analysis were 26.41, 5.37, 2.18 and 1.08 min at 58.5, 62.5, 66.5 and 70.5 degrees C, respectively. The values for serotype 4b were calculated as 27.19, 8.13, 3.12 and 1.19 min at the same temperatures, respectively. Thermal resistance values (z-values) of L. monocytogenes serotypes 1/2b and 4b in Kunefe were determined as 8.77 and 8.93 degrees C, respectively. We found that thermal inactivation of L. monocytogenes serotypes in Kunefe at 70 degrees C for approximately 8-10 min ensured complete destruction of the pathogenic bacteria at a level of 10(6) CFU/g. D and z-values found in this study may help to design heating regimes in retail food industry leading to safe consumption of Kunefe contaminated with L. monocytogenes.