Web of Science ve Scopus Atıf Dizinlerindeki Yayınlar

Bu koleksiyon için kalıcı URI

https://hdl.handle.net/11363/975

İstanbul Gelişim Üniversitesi Güzel Sanatlar Fakültesi / Istanbul Gelisim University School of Faculty of Fine Arts

Listeleniyor 1 - 20 / 27

Effect of street food vendors’ food safety knowledge, attitudes, and practices on the microbiological quality of street foods
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2025) Ay, Murat; Doğan, Murat
The frequency of foodborne diseases is increasing due to the increased habit of eating out, including street foods. The current study aims to assess the food safety knowledge, attitudes, and practices of the street food vendors, primarily located in the tourist places of Istanbul, Türkiye, regarding the microbiological quality of street food by surveying, on-site observation, and conventional microbial evaluation. The survey data were statistically analyzed with multiple regression tests (p<.05). The results indicated that street food vendors’ knowledge of food safety was insufficient, with a score of 2.67 ± 0.71 (53.4 out of 100), their attitudes at 2.56 ± 1.09 (51.2 out of 100), and their practices at 2.35 ± 1.54 (47.0 out of 100), respectively. Besides, other variables, except food safety knowledge, were significantly and linearly correlated (p <.05) with the microbiological quality. Overall, street vendors’ foods manufactured with poor food safety knowledge, attitudes, and practices pose a food safety risk for consumers. Hence, the legal authorities should increase the auditing and regular control frequency of street food and vendors and well-organized food safety training programs.
Kerem and Aslı as An Eastern Narrative and Melodramatic Turkish Cinema
(Rector CIU Cyprus Int Univ-, Nicosia -, Turkiye, 2025) Doğan, Emre
The Eastern narrative tradition represents an output of the world of Eastern cultural mentality. Oral, open-form, interactive, replete with superficial contrasts and tenuous constructed rational cause-and-effect relationships, Eastern works are considered technically flawed, yet creative in content. These characteristics of the Eastern narrative are similar to those of the cinematic melodrama genre. Melodrama, one of the most performed genres of Turkish cinema, conveys moral messages, superficially reiterates various patterns/clichés, appeals to emotions and employs contrasts, and frequently includes elements such as coincidence and surprise, with a narrative that is largely devoid of cause-andeffect relationships. In this study, I tried to analyze the relationship between Eastern narrative and Turkish melodrama through the story of Kerem and Aslı, and the film (1971). The conclusion I reached is that the formal and contextual elements of the Eastern narratives have commonalities Turkish melodramas. I believe that this is because the mentality of the Eastern cultural circle feeds from the same source or has similarities with the traditional mentality that constructs melodrama. In the study, I suggest that this similarity should be considered as an opportunity for creativity. In the study, I used the descriptive method and genre film criticism.
A Conceptual Approach to Abandoned Industrial Sites within the Scope of Brownfield in the Context of Regenerative Design
(KONYA TECHNICAL UNIV, FAC ARCHITECTURE & DESIGN, YENI ISTANBUL CAD NO 235-1 SELCUKLU, KONYA 00000, Turkiye, 2024) Apak, Hande; Taygun, Gökçe Tuna
Built environments and technologies produced to provide for people's requirements can also create environmental problems. The approaches used in the management of these problems are generally technology-based, focusing on reducing the damage to the environment, considering human beings independent from nature. As a critical view of these approaches, regenerative design has been placed in the literature. In contrast to environmental approaches that focus on the problem in design, regenerative design focuses on "turning the problem into potential". In this article, abandoned industrial areas (AIA) within the brownfield (BF) context of the degraded environment are discussed as one of the examples of the concept of turning the problem into potential in the built environment. These areas are problematic with intertwined ecological, sociological, economic, etc. degraded environments at different scales. However, they are built environments that can produce ecological, cultural heritage, social, etc. values as a result of their regeneration within the framework of their potentials.In this article, although not defined in the context of regenerative design and renewal, the projects implemented on AIA within the scope of BF, which can be evaluated in the context of transforming the problem into potential, are selected and analyzed. These projects are cases that have been successfully managed in the design, implementation and life processes, where the community and professionals have participated in a coordinated partnership, have been recognized globally with national and international awards. The lack of a systematic approach based on the different site-specific degradations in the BF in the regeneration of the analyzed projects has been seen as a gap in the literature. The aim of the article is to present an approach that can integrate different disciplines in a joint cross-section with a holistic approach to the area and to address the issue within the scope of the regenerative design process.
Development of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2018) Tornuk, Fatih; Sağdıç, Osman; Hancer, Mehmet; Yetim, Hasan
In this study, a novel procedure was performed for grafting of nanoclays (montmorillonite (MMT) and halloysite (HNT)) with essential oil constituents (thymol (THY), eugenol (EUG) and carvacrol (CRV)) using Tween 80 as surfactant and then the nanoclay particles were incorporated into LLDPE pellets (5 wt%) to produce active nanocomposite films using a twin screw extruder. The resulting nanocomposite films were analyzed for antimicrobial and antioxidant capacity as well as thickness, mechanical, color, barrier, thermal properties and surface morphology and molecular composition. Release of the active compounds from the films at the refrigerated and room temperature conditions were also tested. The results showed that the films had strong in vitro antibacterial activity against pathogenic bacteria (Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) while their effect against lactic acid bacteria (Lactobacillus rhamnosus and Lb. casei) was limited. The lowest and highest DPPH scavenging ability levels were 65.59% and % 87.92, belonged to THY-MMT and EUG-MMT, respectively. Release of active compounds at 24 °C was much more rapid than at 4 °C. CRV-HNT and THY-HNT provided slower release than the other films. SEM results showed that nanoclays were uniformly dispersed in the polymer matrix with exceptional agglomerates. Incorporation of the active nanoclays significantly (P > 0.05) improved tensile strength and elongation of the films. The results confirmed that LLDPE based active nanocomposite films could be successfully produced due to its good interaction with MMT and HNT, activated with THY, EUG and CRV.
Assessment of Multi Fragment Melting Analysis System (MFMAS) for the Identification of Food-Borne Yeasts
(SPRINGER, ONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2018) Kesmen, Zülal; Büyükkiraz, Mine E.; Özbekar, Esra; Çelik, Mete; Özkök, F. Özge; Kılıç, Özge; Çetin, Bülent; Yetim, Hasan
Multi Fragment Melting Analysis System (MFMAS) is a novel approach that was developed for the species-level identification of microorganisms. It is a software-assisted system that performs concurrent melting analysis of 8 different DNA fragments to obtain a fingerprint of each strain analyzed. The identification is performed according to the comparison of these fingerprints with the fingerprints of known yeast species recorded in a database to obtain the best possible match. In this study, applicability of the yeast version of the MFMAS (MFMAS-yeast) was evaluated for the identification of foodassociated yeast species. For this purpose, in this study, a total of 145 yeast strains originated from foods and beverages and 19 standard yeast strains were tested. The DNAs isolated from these yeast strains were analyzed by the MFMAS, and their species were successfully identified with a similarity rate of 95% or higher. It was shown that the strains belonged to 43 different yeast species that are widely found in the foods. A clear discrimination was also observed in the phylogenetically related species. In conclusion, it might be suggested that the MFMAS-yeast seems to be a highly promising approach for a rapid, accurate, and one-step identification of the yeasts isolated from food products and/or their processing environments.
Determination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey market
(WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ, 2018) Çavuş, Soner; Tornuk, Fatih; Sarıoğlu, Kemal; Yetim, Hasan
This study aimed to highlight general safety conditions of meat products (n = 24, fresh meat, Turkish sucuk, sausage, and pastirma) and ingredients (n = 20, red paprika, black pepper, coriander, spice mix and fenugreek powder) sold in Turkey regarding mold and aflatoxin contamination. Total 55 mold species belonging to Aspergillus and Penicillium sp. were isolated while A. flavus and A. niger were the most prevalent ones. Aflatoxin B1 (AFB1) was detected in 50% (n = 12) and 65% (n = 13) of the meat products and ingredients while 25% and 43% of sucuk and pastirma samples had mold counts exceeding the limits of Turkish Food Codex, respectively. However, one red paprika sample had AFB1 and total aflatoxin levels over the limitations of Turkish Food Codex and European Commission. It was concluded that Turkish meat products/ ingredients were generally safe for consumption. Practical applications: There is an increasing attention on mycotoxin contamination of foodstuffs in terms of consumer health as well as in international trade. Although especially spices are under the risk of mold growth and formation of mycotoxins, animal products such as beef and milk are also frequently exposed to mycotoxin contamination. In the meanwhile, national and international regulatory agents have established limits for the presence of aflatoxins in foodstuffs. Therefore, this study provides beneficial information about general safety conditions of several meat products and ingredients sold in Turkey market.
Knowledge, attitudes and practices model in food safety: Limitations and methodological suggestions
(ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2022) da Cunha, Diogo Thimoteo; Soon, Jan Mei; Eluwole, Kayode Kolawole; Mullan, Barbara A.; Bai, Li; Stedefeldt, Elke
Not surprisingly, a significant number of contributors to Food Control focus on addressing food safety practices and food handling concerns because of the risk to consumer health from unsafe food. Therefore, we would like to take this opportunity to discuss with Food Control readers about studies that address food safety practices and related cognitive factors. Researchers around the world are dedicated to find solutions and strategies to improve food safety on many levels. This is particularly important given the global burden of foodborne illness on health, economies, and food systems (Havelaar et al., 2015; World Health Organization, 2019).
Workplace Favoritism and Workforce Sustainability: An Analysis of Employees’ Well-Being
(MDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND, 2022) Lasisi, Taiwo Temitope; Constanta, Enea; Eluwole, Kayode Kolawole
The goal of sustainability in business is the maximization of resources for long-term productivity at a minimized negative impact for all key stakeholders. Several functions of human resources management are designed to achieve this goal. However, HRM practices can sometimes spiral down and result in the perception of favoritism–a practice that recruits or rewards relationship over merit. Hence, this project was designed to measure the impact of favoritism on the development of a sustainable hospitality workforce through the measures of subjective well-being, psychological capital, and knowledge hiding behavior. With the aid of randomly selected employees and estimation of structural models, the study validates the deleterious impact of favoritism and organizational politics on employee outcomes and by extension the sustainability of the workforce. Practical and theoretical recommendations are provided.
Employees’ perception of robots and robot-induced unemployment in hospitality industry under COVID-19 pandemic
(ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2022) Parvez, M. Omar; Öztüren, Ali; Çobanoğlu, Cihan; Araslı, Hüseyin; Eluwole, Kayode Kolawole
The impact of the pandemic is driving the recent upsurge in service automation and the adoption of service robots in the hospitality industry. As service paradigm and customer expectations shift from conventional customized and personalized services towards a digitalized service environment, such customer orientation may favor using service robots at scales that could render service employees redundant. This study aims to answer the above question by investigating service employees’ perceptions of service robots. Data solicited from 405 service employees in the United States of America via Amazon’s MTurk were analyzed using structural equation modeling. The result revealed that employees’ awareness of adopting and using service robots significantly impacts their perception of robot-induced unemployment. Further, results indicated that the perception of robots’ social skills significantly influences service employees’ perception of robot-induced unemployment. Employee status was found to moderate the relationships mentioned above. Specifically, entry-level employees perceive the unemployment risk more than managers.
The moderating role of environmental-related innovation and technologies in growth-energy utilization nexus in highest-performing eco-innovation economies
(ELSEVIER SCIENCE INC, STE 800, 230 PARK AVE, NEW YORK, NY 10169, 2022) Lasisi, Taiwo Temitope; Alola, Andrew Adewale; Muoneke, Obumneke Bob; Eluwole, Kayode Kolawole
In pursuance of SDG 7, 8 and 12, unearthing the substantive role of environmental-related innovations and technologies in mitigating the undesirable effects of fossil fuel dependence and natural resources consumption on the environment in selected highest performing eco-innovation economies unveils cutting edge policy options to aspiring eco-innovation economies. Considering the selected panel of leading eco-innovation economies (Austria, Denmark, Finland, France, Germany, Netherland, Spain, and Sweden), this study examines the contribution of oil utilization, environmental-related technologies-innovations, and the moderating role of environmental-related technologies-innovations in energy-economic output nexus over the period 1990–2020. By employing the recently developed method of moments quantile regression approach alongside long-run estimator and Granger causality approaches as robustness, we found that oil utilization and environmental technologies spur economic growth in the countries while environmental innovations hinder output. Yet, environmental technologies further moderate the positive effect of oil utilization on economic prosperity but the disservice effect of environmentalrelated technological innovation is further exemplified when such innovation is applied to the oil consumption network. Moreover, while a one-way Granger causality evidence is established from environmental technologies to economic output, there is statistical evidence of a bi-directional causal relationship from oil utilization and environmental-related technological innovation to economic output. The policy relevance of this study further unearths the importance of the valuation of cost-effectiveness and energy efficiency of economic inputs such as technology-related inputs, especially during the design and manufacturing process.
Evaluation of gastronomy education quality in Turkey in terms of faculty members
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2022) Albayrak, Aslı
An important part of the universities in Turkey has started to provide gastronomy education. In this study it was aimed to systematically analyze the scientific activities and the status of gastronomy-related specialization of the faculty members working in the areas of gastronomy. In the conclusion of the study it was determined that the number of faculty members have very high number of students attend, is inadequate, that a significant part of these academicians are specialized in fields unrelated to gastronomy and that the gastronomy-related scientific studies conducted by the academicians are few in quantitative terms.
Fresh insights into tourism-led economic growth nexus: a systematic literature network analysis approach
(ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD, 2-4 PARK SQUARE, MILTON PARK, ABINGDON OX14 4RN, OXON, ENGLAND, 2022) Eluwole, Kayode Kolawole; Bekun, Festus Victor; Lasisi, Taiwo Temitope
Using over 200 empirical studies curated from web of science (WoS) and Scopus databases, the current study employed systematic literature network (i.e. systematic review and bibliometric) analysis to document the evolution of tourismled economic growth literature. Specifically, the study answered four key research questions validating the most influential contributors, key themes in tourismgrowth nexus, intellectual networks and critical signposts for future research engagements. Beyond its contribution in answering the aforementioned questions, this study also offered crucial recommendations to policymakers for generating alternative path(s) to economic growth.
Residents’ Perceptions of Sustainable Tourism Destination Recovery: The Case of Northern Cyprus
(MDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND, 2022) Seyedabolghasemi, Maryam Alsadat; Kılıç, Hasan; Avcı, Turgay; Eluwole, Kayode Kolawole; Lasisi, Taiwo Temitope
As nations and tourism destinations are beginning to relax nonpharmaceutical measures for the prevention of the COVID-19 virus, a major quest of tourism stakeholders is to restart and restore the once viable and productive industry to its prior state. While the urge to restart and restore may necessitate a strategic plan and drastic measures, care must be taken not to undermine the sustainability of the destination. The current study seeks to understand the perceptions of residents of Northern Cyprus as key tourism stakeholders concerning the impacts of COVID-19 to the island’s tourism activities and recommendations for recovery post pandemic. To this end, the study used grounded theory and semistructured interviews to explore how residents perceive the contribution of focused advertisements and stakeholder engagement in the sustainable restoration of tourism activities post COVID-19 on the island. While divergent opinions were gathered, it can be inferred that stakeholders expect the implementation of strategic plans aided by focused advertisements to ensure the sustainability of their tourist destinations. Policy directions and academic contributions are also stated as requirements.
Understanding residents' empowerment and community attachment in festival tourism: The case of Victoria Falls
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2022) Eluwole, Kayode Kolawole; Banga, Cathrine; Lasisi, Taiwo Temitope; Öztüren, Ali; Kılıç, Hasan
This study investigated the effects of residents’ empowerment, community attachment, wellbeing, and economic benefits on their support of festivals. A sample of 510 residents of Victoria Falls, Zimbabwe, was used for data collection. The study proposes an empirical model to investigate the impacts of residents’ empowerment on their support for festivals and the mediation of the link by community attachment and residents’ wellbeing. The results from the structural equation model support all but one hypothesis. Specifically, residents’ empowerment fosters wellbeing, community attachment, and support for festivals. Residents’ wellbeing mediates these relationships, and economic benefits moderate the mediated model. These findings highlight the importance of psychologically, sociologically, environmentally, and politically empowering the residents in festival host communities. Festival planners, governments, and local authorities are encouraged to communicate the positive effects of the festivals and help to empower the communities to ensure residents’ full support. Additionally, they ought to ensure that residents are fully aware of the power they hold and able to use it to their advantage to encourage support for festival development in host communities.
A new trend in gastronomy: Culinary medicine chef
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2021) Mutlu, Hayrettin; Doğan, Murat
The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design, was used, and the framework was evaluated with a total of ten participants in the study. The data obtained from the focus group interview were analyzed using content analysis based on gastronomy, nutrition, and food science. After evaluation, the following three main themes emerged: Creating the conceptual framework of culinary medicine chef; practical culinary medicine training for chronic patients and their relatives, and likely contribution of gastronomy specialist to the health sector. The study revealed several formal, semantic, and technical dimensions that affect the conceptual framework of culinary medicine chef. In conclusion, this study helped determined several formal, semantic, and technical dimensions under the headings of multidisciplinary study, the contribution of gastronomy to the health sector, practical culinary training, and public health promotion, which affect the conceptual framework of culinary medicine chef.
Proactive personality and organisational performance of hotels in Cyprus
(VARNA UNIV MANAGEMENT-VUM, 13 A OBORISHTE STR, VARNA 9000, BULGARIA, 2023) Irani, Foad; Rahimizhian, Sima; Eluwole, Kayode Kolawole; Lasisi, Taiwo Temitope
This paper investigates the impact of a manager’s proactive personality on organisational performance. Furthermore, this study explores the mediating mechanism of service innovation and the moderating impact of organisational resilience on the relationship between a manager’s proactive personality and organisational performance. The study applies resilience theory to support the proposed framework. Using data from several sources, including hotel managers in Cyprus and their staff, the researchers developed a model to illustrate how managers with proactive personalities contribute to organisational performance. Findings from the structural equation modelling revealed that a proactive personality strongly influences organisational performance. Furthermore, service innovation mediates the relationship between organisational resilience and organisational performance of hotels. Finally, this paper discusses the theoretical and managerial implications and limitations of the study as well as future research possibilities.
Customer experience management in capsule hotels: a content analysis of guest online review
(EMERALD GROUP PUBLISHING LTD, HOWARD HOUSE, WAGON LANE, BINGLEY BD16 1WA, W YORKSHIRE, ENGLAND, 2023) Olorunsola, Victor Oluwafemi; Saydam, Mehmet Bahri; Lasisi, Taiwo Temitope; Eluwole, Kayode Kolawole
Purpose – Capsule hotels are a revolutionary Japanese concept of lodging that dates back over four decades. On the other hand, capsule hotels are a relatively new concept for most travelers outside of Japan. Organizations within this target segment are starting to recognize the critical role that an excellent customer experience management (CEM) strategy offers in improving competitiveness and organizational success. Thus, this research provides scholastic insight into the framework of CEM by evaluating the user-generated content at capsule hotels. Design/methodology/approach – This study inspected 1,304 online user-generated content from the top 10 capsule hotels from Booking.com. Leximancer 4.5 was deployed to analyze the data. Findings – The analyses revealed nine key themes to CEM of capsule hotels which are “staff,” “hotel,” “area,” “location,” “bed,” “capsule,” “check-in,” “noisy” and “luggage”. Practical implications – This research encourages hospitality and tourism executives to develop specific strategies for capsule hotels. Originality/value –This research differs from previous writings in that it attempts to fill a gap in the research by offering insight into the issue in the low-budget hotel industry and by identifying key indicators that influence customer experience.
Evaluation of gastronomic objects in Renaissance painting
(ELSEVIER, 2022) Doğan, Murat; Savcı Yaşlıca, Zeynep
The Renaissance period, as an enlightenment period after the strict Christian rules of the Middle Ages, represents a period in which many discoveries have been made for about four centuries and which continues its effects in terms of art as well as political, cultural, and scientific developments. Thanks to the Renaissance, the times when artists could only express themselves through church rules were left behind, and sections from routine life began to appear in the paintings. When it comes to daily life, nutrition is the most essential need of human beings, and since then, foods have begun to appear in pictures, and gastronomic objects, which have intertwined with nature since ancient times, have been frequently used in paintings. Simultaneously, artists have become masters of conveying these gastronomic objects, which they use in their paintings, by giving a message in symbols and allegories. Our study aimed to determine the gastronomic objects in Renaissance painting art and to investigate the philosophical meanings of the symbols and their current reflections by examining them, especially in the context of symbolism. The Renaissance paintings were scanned with the document analysis method, and ex amples containing gastronomic objects were evaluated in a symbolic and allegorical framework with the se miotics method. Our findings indicate that 17 early and high Renaissance painters used 61 gastronomic objects in their paintings, and three Flemish school painters used gastronomic objects in 35 of the collections. Giuseppe Arcimboldo a notable artist of the era shockingly used gastronomic objects and has the mastery of allegory. The painting “Vertumnus“ turns into the magnificence of the Roman empire, and “The Gardener/Vegetables in a Bowl” becomes an allegorical interpretation of the concept of food and fertility represented by God Priapus from two different perspectives. Overall, it has been determined that Renaissance painters used vegetables like artichokes, which look much more aesthetic with their leaves, or lemon, which creates an exotic atmosphere, instead of foods like chicken and eggs, which were the most consumed at that time.
Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin
(Elsevier, 2021) Doğan, Murat; Tekiner, İsmail Hakkı
Penicillium roqueforti from native food habitats can provide more insights into moldy cheese production. The objective of this study was to evaluate the starter culture potential of wild P. roqueforti strains from moldy cheese samples of artisanal origin. Their starter culture potential was studied after culturing, morphological analysis, and PCR-identification of P. roqueforti isolates. Overall, 17 of 623 cultured fungal strains were identified as P. roqueforti by PCR. The identified strains showed high proteolytic activity (8.9 ± 8.4), followed by amylolytic (0.413 ± 0.289) and lipolytic (0.29 ± 0.28) activities, with an optimum acid pH of 6.0. In addition, the strains were inhibitory on Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and S. typhimurium, susceptible to TE, CPD, and CTX whereas resistant to CAZ, CN, K, VA, and C, and antagonistically suppressed by some lactic acid bacteria species. The mean highest viability was detected as 7.4 ± 1.2 g/CFU in a medium of sucrose, peptone, KH2PO4, MgSO4?7H2O, KCI, whey, and milk powder under batch-fermentation conditions of at 25 ?C for 72–96 h, with pH 6.0 and 10% dissolved oxygen. In summary, our results showed that wild P. roqueforti isolates could meet specific requirements for becoming fungal starter cultures for moldy cheese production.
Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products
(Elsevier, 2021) Doğan, Murat; Tekiner, İsmail Hakkı
In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus (Lc.) lactis subsp. lactis from a total of 114 raw milk and naturally fermented products. After microbiological cultivation of lactic acid bacteria, Lc. lactis subsp. lactis strains identified by mass spectrometry were screened for the nisin Z gene by PCR. Nisin Z-production activity was studied under batch fermentation conditions, followed by testing food stabilizing potential of nisin Z extracted. Of 35 Lc. lactis subsp. lactis identified, 3 were nisin Z-producer, and one strain (e69) of natural cheese origin produced 2350 IU/mL at 63 ?C for 30 min and 80 ?C for 10 min, at pH 2.0. This nisin Z purified was moderately inhibitory on Gram (? ) bacteria, stable at ? 20 ?C and 4 ?C during 6 weeks, influential on the shelf life of UHT milk and fruit juice at 30 ?C from 2 to 6 weeks, and susceptible to lipase (89%), pepsin (92%) and catalase (84%) at 37 ?C for 60 min, respectively. Overall, our study revealed that wild Lc. lactis subsp. lactis exhibited good activity in nisin Z production and native “clean-label” bio preservative potential for consumers and the food industry without biotechnological adaptation.

Güncel Gönderiler