TrAgLor - Turkish Agricultural Learning Objects Repository

Object Details

Organic Acid Production By Lactic Acid Bacteria in Different Fish Infusion Broths Using Hplc

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/f8JDYXH3-17112013-1.pdf


Title : Turkish Laktik Asit Bakterilerinin Farklı Balık İnfüzyon Sıvılarında Organik Asit Üretiminin HPLC İle İncelenmesi
English Organic Acid Production By Lactic Acid Bacteria in Different Fish Infusion Broths Using Hplc
German Organische Säureproduktion Durch Milchsäure-Bakterien in Verschiedene Fische Infusion Brühen Mit Hplc


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmayla, Lactobacillus lactic subsp. cremoris, Lactobacillus lactic subsp. lactic, Lactobacillus plantarum, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus acidophilus, Pediococcus acidophilus ve Lactobacillus delbrueckii subsp. lactis laktik asit bakterilerinin farklı sıvı besiyerlerinde (alabalık, hamsi, tilapia, karides, kalamar, levrek, yılan balığı ve ahtapot infüzyon sıvıları ile MRS ve M17 broth) organik asit üretimlerinin HPLC ile incelenmesi araştırılmıştır. Organik asit üretimi bakımından besiyerleri arasında önemli farklılıklar gözlenmiştir (p<0.05). Araştırma sonucunda farklı sıvı besiyerlerinde laktik asit bakterileri tarafından en yüksek düzeyde üretilen organik asit süksinik asit olup en düşük düzeyde ise asetik asit olmuştur. Bakteriler laktik asidi en yüksek hamsi infüzyon ıvısında (1255,97 mg/L) üretmiştir. Asetik asit, hamsi (271,64 mg/L) ve ahtapot (216 mg/L) infüzyon sıvılarında en yüksek düzeyde üretildiği gözlenmiştir. Süksinik asit, en yüksek 10557,43 mg/L ile MRS brothta gözlenmiş olup en düşük 872,87 mg/L ile alabalık infüzyon sıvısında bulunmuştur. Propiyonik asit, en yüksek karides infüzyon sıvısında (1854,29 mg/L) ve MRS brothta (1706,29 mg/L) gerçekleşmiştir. propiyonik asit üretimi bakımından Diğer besiyerlerinde istatistiksel olarak önemli farklılıklar gözlenmemiştir (p>0.05). Bütirik asit üretimi en yüksek 1265,34 mg/L ile MRS brothta ve bunu takiben 1130,95 mg/L ile karides ve 1008,63 mg/L ile ahtapot infüzyon sıvısında olurken diğer besiyerlerinde bütirik asit üretimi miktarları arasında istatistiksel olarak önemli farklılıklar gözlenmemiştir (p>0.05)
English In this thesis, the production of organic acids by Lactobacillus lactic subsp. cremoris, Lactobacillus lactic subsp. lactic, Lactobacillus plantarum, Streptococcus thermophilus, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus acidophilus, Pediococcus acidophilus and Lactobacillus delbrueckii subsp. Lactis lactic acid bacteria, was investigated in different infusion broths (anchovy, seabass , tilapia , trout, shrimp , calamaris, octopus and european eel) and MRS & M17 broths by using HPLC It was observed that significant differences were found in terms of in organic acid production in different media (p<0.005). In the result of this research, it was found that the succinic was the highest level production by lactic acid bacteria in different fish infusion broths while the acetic acid was the lowest level. The highest lactic acid (1255,97 mg/L) in anchovy infusion broth was produced by bacteria. It was found that the highest level of acetic acid was 271.64 mg/L for the anchovies and 216 mg/L for the octopus infusion broth. The highest level of succinic acid was observed as 10557.43 mg/L MRS broth and its lowest level was observed as 872.87 mg/L in that of trout. The highest value of propionic acid was produced in shrimp infusion (1854.29 mg/L) and MRS broth (1706.29 mg/L). It was not statistically observed the significant differences for the propionic acid production in the other broths p>0.05). The highest productions of butyric acid were found to be 1265.34 mg/L in MRS broth, 1130.95 mg/L in the shrimp and 1008.63 mg/L in octopus infusion broth while it was not observed the significant differences for butyric acid production in broths
German In der vorliegenden Arbeit wurde die Produktion von organischen Säuren von Lactobacillus Milchsäure subsp. Cremoris, Lactobacillus Milchsäure subsp. Milchsäure, Lactobacillus Plantarum, Streptococcus Thermophilus, Leuconostoc Mesenteroides subsp. Cremoris, Pediococcus acidophilus und Lactobacillus acidophilus, Lactobacillus Delbrueckii subsp. Lactis Milchsäurebakterien, in verschiedenen Infusion Brühen (Sardellen, Wolfsbarsch, Tilapia, Forelle, Garnelen, Calamaris, Tintenfisch und Europäischer Aal) untersucht und MRS & M17-Brühen mit HPLC es wurde beobachtet, dass erhebliche Unterschiede in Bezug auf organische sauren Produktion in verschiedenen Medien gefunden wurden (p < 0,005). Im Ergebnis dieser Untersuchung wurde festgestellt, dass die Bernsteinsäure die höchste Ebene Produktion von Milchsäure-Bakterien in verschiedene Fische Infusion Brühen, war während die Essigsäure die unterste Ebene war. Die höchste Milchsäure (1255,97 mg/L) in Sardellen Infusion Brühe wurde von Bakterien produziert. Die Untersuchung ergab, dass die höchste Ebene der Essigsäure 271,64 mg/L für die Sardellen und 216 mg/L für die Krake Infusion Brühe war. Höchstmaß an Bernsteinsäure wurde als 10557,43 mg/L MRS Brühe beobachtet und das niedrigste Niveau wurde als 872,87 mg/L in der Forelle. Der höchste Wert der Propionsäure produzierte in Garnelen-Infusion (1854,29 mg/L) und MRS-Bouillon (1706,29 mg/L). Es wurde keine statistisch signifikante Unterschiede für die Propionsäure-Produktion in der anderen Brühen p beobachtet > 0,05). Die höchsten Produktionen von Buttersäure wurde festgestellt, dass sein 1265,34 mg/L in MRS Brühe, 1130,95 mg/L in der Garnelen und 1008,63 mg/L in Oktopus Infusion Brühe während sie die deutlichen Unterschiede für Buttersäure Herstellung beim Brühen nicht eingehalten wurde


Keywords : Turkish laktik asit bakterileri
English lactic acid bacteria
German Milchsäurebakterien
Turkish organik asitler
English organic acids
German Organische Säuren
Turkish hplc
English hplc
German Hplc
Turkish balık infüzyon sıvısı
English fish infusion broths
German Fisch Infusion Brühen


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2011


Status : Final


Contribute : Role : Author
Date : 2011-08-19
name : Sezen Özçelik
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı. 01330 Adana - Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1873


Contribute : Role : Author
Date : 2013-11-17
name : Surhan Tabakoğlu
e-mail : surhan@cu.edu.tr
organization : Ç.Ü. Su Ürünleri Fakültesi


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
Min ver :
Max ver :
Browser: Any
Min ver :
Max ver :


Installation Remarks :


Other Platform Requirements :


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 756346 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/f8JDYXH3-17112013-1.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Very Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English U18


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/8456.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu. 01330 Adana
English Çukurova University Library Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
organization :


Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Fish and Aquatic Products


Description :


Keywords : Turkish balık işleme
English fish processing