Surface defects due to bacterial residue on shrimp shell
Yazarlar (8)
Prof. Dr. Özgür ÇELEBİ Kafkas Üniversitesi, Türkiye
Tolga Bahadır Aksaray Üniversitesi, Türkiye
İsmail Şimşek Aksaray Üniversitesi, Türkiye
Furkan Aydın Aksaray Üniversitesi, Türkiye
Halil İbrahim Kahve Aksaray Üniversitesi, Türkiye
Şevket Tulun Aksaray Üniversitesi, Türkiye
Prof. Dr. Fatih BÜYÜK Kafkas Üniversitesi, Türkiye
Hakan Celebi Aksaray Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Biological Macromolecules (Q1) | ||
| Dergi ISSN | 0141-8130 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2024 |
| Cilt / Sayı / Sayfa | 263 / 1 / 130353–0 | DOI | 10.1016/j.ijbiomac.2024.130353 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S0141813024011565?via%3Dihub | ||
| Özet |
| The changes in the surface chemistry and morphological structure of chitin forms obtained from shrimp shells (Shp[sbnd]S) with and without microorganisms were evaluated. Total mesophilic aerobic bacteria (TMAB), estimated Pseudomonas spp. and Enterococcus spp. were counted in Shp-S by classical cultural counting on agar medium, where the counts were 6.56 ± 0.09, 6.30 ± 0.12, and 3.15 ± 0.03 CFU/g, respectively. Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM)/Energy dispersed X-ray (EDX) were used to assess the surface chemistry/functional groups and morphological structure for ChTfree (non-microorganism), and ChTmo (with microorganisms). ChTfree FTIR spectra presented a detailed chitin structure by O[sbnd]H, N[sbnd]H, and C[sbnd]O stretching vibrations, whereas specific peaks of chitin could not be detected in ChTmo. Major differences were also found in SEM analysis for ChTfree and ChTmo. ChTfree had a flat, prominent micropore, partially homogeneous structure, while ChTmo had a layered, heterogeneous, complex dense fibrous, and lost pores form. The degree of deacetylation was calculated for ChTfree and ChTmo according to FTIR and EDX data. The results suggest that the degree of deacetylation decreases in the presence of microorganisms, affecting the production of beneficial components negatively. The findings were also supported by the molecular docking model. |
| Anahtar Kelimeler |
| Chitin | Docking | FTIR | Microbiological analyzes | SEM/EDX | Shrimp shell |
Science Direct
Surface defects due to bacterial residue on shrimp shell
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 2 |
| SCOPUS | 2 |