This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, a_w, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11–16.26 (g) and 374.58–404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short‐ and medium‐chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.

This study examined the functional properties of yogurts produced from two distinct lyophilized dried sweet potatoes and analyzed the temporal changes in those properties during storage. Adding purple and orange sweet potatoes had different effects on the changes in the quality, nutritional, microbiological, and functional properties of yogurt. These effects generally increased in parallel with the added amounts. At the end of storage, it was determined that the samples with 2% purple sweet potato added had the highest dry matter (8.45%), water holding capacity (50.90), DPPH radical scavenging effect (112.97%), and total phenolic substance (2.64 mg GAE/g) values. It was also determined that the richest samples in terms of mineral content were yogurts produced with the addition of 2% purple sweet potato, and the highest minerals were potassium (2,765,987.42 ppb), sodium (250,078 ppb), and magnesium (203,691.47 ppb), respectively. Similarly, it was determined that the textural properties were better in yogurt samples produced with a 2% purple sweet potato addition (the highest firmness (229.07 g) consistency (2690.00 g) cohesiveness (−81.70) and viscosity index (−290.54 g)). On the other hand, the highest oxalic (6.021 mg/kg), tartaric (26.068 mg/kg), formic (10,860 mg/kg), malic (196.11 mg/kg), ascorbic (10.75 mg/kg), and lactic acid (2762.83 mg/kg) values on the last day of storage were found in yogurts produced with a 2% orange sweet potato addition.

In this study, antibacterial and antifungal properties of four medlar extracts obtained using four different solvents, ethanol, methanol, acetone and water, were investigated. The disk diffusion method was used to determine the antimicrobial effects of the extracts. In addition, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC) values were determined. The antibacterial effect of the pure water extract of medlar on S. aureus bacteria was found to be high (11.46 mm). In addition, the MIC and MBC values of the pure water extract were determined as 35.15 and 23.39 µg/mL for S. aureus bacteria. When the antifungal effect was examined, the antifungal effect of the pure water extract of medlar against P. crysogenum was found to be high (14.00 mm). The MIC and MFC values of the pure water extract of medlar are 23.43 and 11.72 µg/mL for P. crysogenum, respectively. Therefore, it was concluded that the pure water extract had the highest antimicrobial effect.

This study aimed to investigate the effects of rosemary and laurel essential oils added into marination formulas of common carp. All analyses were carried out on the 1st, 4th, and 7th days of marination. During marination, TAMB count was in the range of 3.78–6.16 log cfu/g, while TAPB count was 3.62–5.90 log cfu/g, total coliform bacteria count was 0.00–4.86 log cfu/g, LAB count was 3.37–5.06 log cfu/g, and the total yeast and mold count was 3.68–5.61 log cfu/g. The pH values of the samples varied between 3.65 and 5.64. TBARS values were determined between 0.214–0.556 mg MA/kg fish. The differences both in the color values and the textural properties of the samples were significant. When all the data was considered, the marination process with rosemary and laurel essential oils positively affected the microbiological and physicochemical properties of common carp fillets.