The Historical Development of the Science of Qiraat – I (I–V) Within the Islamic sciences, the science of Qiraat is an academic discipline aimed at the recitation of the Holy Quran in accordance with the authentic methodology by which it was transmitted from the Prophet (peace be upon him). The present work is a multi-authored editorial project that examines the historical development of the science of Qiraat within the context of the first five centuries of the Hijri calendar, and aims to fill a significant gap in the field. The work first examines the Ten Imams who form a fundamental pillar of the science of recitation and their narrators in separate chapters. Within this framework, the lives, scholarly personalities, teachers, students, works, and academic studies concerning these imams and narrators have been evaluated. Furthermore, the work addresses the subject from various angles by also including the imams of shāz recitation, a key element of the history of recitation. The backbone of the study is formed by the scholars of recitation who lived between the 1st and 5th centuries AH. Each century begins with an introduction reflecting the Islamic scholarly tradition of the period, followed by an examination of the biographies, scholarly activities, works authored, and contributions to the science of recitation made by the scholars of recitation who flourished during that time. In addition, modern academic studies on the relevant scholars have been identified and made available to researchers. Prepared using a chronological and systematic method, this work aims to trace the historical development of the science of recitation, to highlight the scholars of recitation who flourished during the first five centuries, and to bring to light the scholarly heritage accumulated during this period. Serving as an important reference source for undergraduate, postgraduate and doctoral students as well as researchers, this work aims to contribute to new research in the fields of the history of recitation and Quranic sciences. In the subsequent volumes, designed as a continuation of this work, the scholars of recitation who emerged in the periods following the 6th century AH, the works they authored, and the evolving scholarly tradition will be examined, thereby tracing the historical trajectory of the science of recitation up to the present day. Keywords: The Qiraat of Recitation; The Ashar Imams; The Shaz Imams; Scholars of Qiraat; Literature on Qiraat; History of Qiraat

The aim of this study is to provide an alternative bakery practice by evaluating the effects of cold fermentation (backslopping at 7 and 15 °C) and cold storage (stored at 7 and 15 °C) after backslopping on Type I sourdough characteristics and the technological performance of the corresponding breads. Sourdough characteristics (pH, acidity, and microbial counts), bread quality (texture and color), storage behavior, and volatile compound profiles (VoC) were investigated to compare the extent to which these treatments improve product quality. No significant difference was observed in pH and total titratable acidity among the sourdoughs. However, the fermentation quotient of the cold storage group was higher than that of the cold fermented group. Backslopping at cold fermentation temperatures (7 and 15 °C) caused a significant reduction in lactic acid bacteria counts. Conversely, cold fermentation and cold storage at 15 °C led to a significant increase in yeast counts. From a technological perspective, bread produced with sourdough backslopped at 15 °C exhibited a higher specific volume than breads produced with the other cold-treated sourdoughs. At the end of the storage period, the bread made with cold-backslopped sourdough at 7 °C had the highest hardness value, while others remained similar. Principal component analysis (PCA) of volatile compounds revealed that cold-stored sourdoughs were clustered apart from room-temperature-stored sourdoughs, mainly driven by ethyl hexanoate and hexyl acetate. Heptanoic acid was among the key VOCs contributing to the positioning of breads made with cold-stored sourdoughs in the PCA. In conclusion, these findings demonstrate that backslopping and storage at 15 °C offer an industrially relevant production strategy while improving textural properties and VoC profiles.

Although some lactic acid bacteria species harbor genes encoding α-glucanotransferases (4,6-α-GTase and 4,3-α-GTase), the technological and functional implications of these enzymes within sourdough ecosystems remain poorly understood. This study investigated the effects associated with α-GTase-positive and α-GTase-negative strains of Limosilactobacillus reuteri and L. fermentum on sourdough microbiota, bread quality, and starch digestibility. Starter culture inoculation steered the assembly of the sourdough microbiota, resulting in stable acidification and altered microbial community structures. High-throughput sequencing analysis showed that starter culture addition generally increased taxonomic richness, while Shannon and Simpson diversity indices varied according to strain genotype and inoculation level. Sourdoughs fermented with α-GTase-positive strains exhibited higher viscosity while maintaining shear-thinning behavior, which was putatively linked to in situ enzymatic synthesis. Additionally, inoculation with these strains improved bread specific volume, suggesting a possible structural modification of the starch matrix or the overlapping effects of fermentation metabolites. During storage, the 4,3-α-GTase-positive L. fermentum PFC282 strain delayed the increase in bread hardness, reflecting a possible mitigation of amylopectin retrogradation and indicating a potential anti-staling effect. In addition, the 4,6-α-GTase-positive L. reuteri PFC338 strain produced breads with lower estimated glycemic index values, suggesting a lower susceptibility to enzymatic starch hydrolysis likely due to the hypothesized alterations in structural linkages. Overall, the findings highlight the potential of α-GTase-positive sourdough starter cultures to modulate the technological and nutritional properties of bread.

This study evaluated the enrichment of sourdough brioches with Moringa oleifera leaf powder (MLP) at inclusion levels of 5% and 10% (w/w) as a functional ingredient. Brioches were produced using a multi-strain sourdough starter and characterized through microbiological, physicochemical, functional, volatile organic compounds (VOCs), and sensory analyses. MLP addition did not affect the fermentation process, as evidenced by a comparable pH decrease from 5.6 to 4.9 after 2 h of fermentation and a final microbiota dominated by Lactobacillus (>90% relative abundance). Functional properties were markedly improved by MLP, with total polyphenol content in doughs rising from ca. 29 mg GAE/100 g fresh weight (FW) in the control trial to ca. 211 mg GAE/100 g FW in 10% MLP dough. However, antioxidant activity reached only approximately 30% of the theoretical values, likely due to interactions with the dough matrix. Total polyphenols increased approximately three- and six-fold in 5% and 10% MLP brioche formulations, respectively, while ferric reducing antioxidant power exceeded theoretical expectations. The addition of MLP affected quality attributes, leading to a reduction in specific volume from 3.31 to 2.59 cm(3)/g and an increase in crumb firmness of up to fourfold. VOC analysis revealed the presence of plant-derived terpenes and esters due to MLP. Sensory evaluation identified the 5% MLP brioche as the optimal formulation, representing the best balance between enhanced functional properties and consumer acceptability. Overall, these findings support the potential of MLP as a valuable ingredient for the development of functional sweet leavened bakery products with enhanced bioactive properties.

Yeast extracts, which are mostly used as flavor enhancers in foods, also give to the nutritional value of foods, especially due to their amino acid profiles. In addition to all these properties, yeast extracts have the possibility to supply added technological advantages to the foods they are used in due to their physicochemical properties. However, there are not enough studies investigating the structural, thermal, morphological, and rheological properties of yeast extract powders. To fill this gap and investigate the potential of yeast extracts to supply added benefits to foods, in this study, yeast extract powders obtained from Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11, and Kluyveromyces marxianus TGM66 structural properties were investigated using Fourier Transform Infrared Spectroscopy, thermal properties using Differential Scanning Calorimetry, morphological properties using Scanning Electron Microscopy and rheological properties using rheometer. The melting points of Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11, and Kluyveromyces marxianus TGM66 extracts were 129 degrees C, 128 degrees C and 132 degrees C, respectively. It is believed that the Fourier Transform Infrared spectra obtained in the study will contribute to the literature in terms of the production and identification of yeast extracts, and the morphological properties will contribute to the determination of the drying method to be applied to the extracts. It was determined that all three yeast extracts used in the study had the potential to increase the viscosity of the soup, and the yeast extract obtained from Kluyveromyces marxianus TGM66 was the most successful sample in this respect. It is thought that this may be related to the fact that this extract has a different carbohydrate and/or amino acid profile than others. Considering the data obtained in the study, it is thought that with a better understanding of the structural, thermal, morphological, and rheological properties of yeast extracts, the possibility of using these additives in foods will expand.

Flavor is a crucial factor that influences the food preferences of many consumers, and in recent years, there has been a growing consumer demand for the use of natural and ecologically sustainable flavor compounds in foods. This study investigated the volatile compound production abilities of Saccharomyces cerevisiae TGM10 and Saccharomyces cerevisiae var. boulardii S11 yeasts in sugar beet molasses, a significant by-product of the sugar industry under extended fermentation. The effect of fermentation time on the volatile compound profile was also determined. In fermentation carried out in Erlenmeyer flasks for up to 120 hours, both strains tolerated the medium containing 10% sugar beet molasses well. The volatile compound profiles of samples fermented by each strain for 96 and 120 hours were determined by GC-MS. S. cerevisiae TGM10 yielded a higher-alcohol–dominated profile, whereas S. boulardii S11 produced an ester-dominant profile. Results showed that both strains were capable of producing a variety of pleasant and valuable aroma compounds through the fermentation of sugar beet molasses. Additionally, yeast strain used in fermentation and fermentation time had significant effects on volatile compound profiles. In conclusion, S. cerevisiae TGM10 and S. boulardii S11 showed strong potential for low-cost production of bioaroma additives and might enhance flavor when employed as starter or adjunct cultures in fermented foods.

Growing consumer demand for natural preservatives has increased interest in bacteriocins such as nisin for food preservation, yet the high cost of downstream processing and purification limits widespread use. This study developed a cost-effective antimicrobial powder by producing nisin directly from fermentation broth without prior purification. Nisin production by Lactococcus lactis subsp. lactis N8 was optimized using Response Surface Methodology (RSM) based on a face-centered Central Composite Design, using demineralized whey (DW), soybean meal (SM), and glucose syrup (GS) as substrates. The regression model explained most variation in antimicrobial activity (R2 = 0.98, adj-R2 = 0.97, pred-R2 = 0.87) and identified the optimum. Maximum activity against Micrococcus luteus NCIMB 86100 reached 9,120 IU/mL at 100 g/L DW, 50 g/L SM, and 50 g/L GS. Spray-drying with different maltodextrin and DW levels was then tested to maximize nisin adsorption. The most effective formulation, using 5% maltodextrin, yielded an antimicrobial powder with an activity of 41,000.50 IU/g, representing approximately a 4.5-fold enhancement compared to the optimized fermentation broth. These results show that active nisin can be incorporated into antimicrobial powders through direct fermentation and spray-drying, offering a scalable, economical clean-label approach for food preservation.

Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to their antibacterial effects against foodborne pathogens and spoilage bacteria. However, recent advancements have unveiled their expanding potential beyond food applications, with increasing evidence of their efficacy against clinically significant pathogenic bacteria, biofilm formation, viral infections, and even cancer. These emerging discoveries have continuously added new layers to the application of bacteriocins, extending their relevance from food preservation to broader human health interventions. To further harness this expanding potential, various innovative strategies have been developed to overcome traditional limitations associated with bacteriocin use. Instead of directly employing bacteriocins or bacteriocin-producing bacterial cultures, novel approaches, such as incorporating them into films and packaging materials or coupling them with nanoparticles, have demonstrated enhanced effectiveness. In this review, we examine the evolving landscape of bacteriocin applications and shed light on the expanding functional spectrum of bacteriocins for both food safety and human health, although some important challenges and limitations remain. By analyzing the recent literature and innovative technological advancements, we highlight how bacteriocins are continuously evolving, opening new frontiers for their use and reinforcing their significance beyond their conventional roles.

Whey is an important by-product of the food industry that must be recycled due to both the amount released and its environmental damage. Whey, an attractive substrate for various microorganisms due to its chemical composition, has a high potential for use in the production of sustainable bioaroma compounds through microbial biotechnology. Therefore, the potential of Kluyveromyces marxianus TGM66 to produce bioaroma compounds in a whey-based medium and the effect of fermentation duration (96 and 120 hours) on the bioaroma composition were investigated using GC-MS in this study. Results showed that K. marxianus TGM66 could produce valuable higher alcohols such as 2-phenylethanol and isoamyl alcohol, and valuable esters such as phenylethyl acetate and phenethyl propionate in whey-based medium. The relative abundances of some esters (ethyl octanoate, ethyl decanoate, and ethyl laurate) were significantly influenced by the fermentation time. In conclusion, results indicated that K. marxianus TGM66 strain has a high potential to improve the flavor profile of whey-based media and to produce natural and sustainable bioaroma compounds using these media.

Fermented foods constitute a valuable source of probiotics for both bacteria and yeasts. To date, however, there has been a limited amount of research conducted on Saccharomyces cerevisiae, Kazakhstania servazzi, Kluyveromyces marxianus and Torulaspora delbrueckii isolated from tarhana. The objective of the research is to identify additional probiotic characteristics other than the leavening activity exhibited by yeasts that were previously isolated from tarhana fermentation. In this study, yeasts were subjected to subsequent acid and bile salt tolerance, bile salt hydrolysis, antagonistic activity, aggregation activity (auto-aggregation and co-aggregation), cholesterol assimilation, folate production, biofilm production, and hemolysis activity. S. cerevisiae PCF122, S. cerevisiae PCF107, and S. cerevisiae PCF134 strains grew at pH 2 and 2,5 but remained at pH 3. Except for S. cerevisiae PCF115 and T. delbrueckii PCF150, all yeasts were found to be 0,5

The primary challenge in tarhana production is the occurrence of spontaneous fermentation, which leads to non-standardized products. Thus, we investigated the effects of backslopping, a traditional method for inoculating fermented foods, on the yeast and volatile aroma compound diversity of tarhana dough. Backslopping fermentations were conducted at different temperatures (25°C and 30°C), pHs (3.70 and 4.00), and inoculation rates (5%, 10%, and 15%). The results revealed that the fermentation temperature and pH significantly influenced the diversity of yeast species and the volatile compound profile of the tarhana dough. However, despite some variations in the PCR-DGGE profiles, the metagenomic analysis revealed that the inoculation rate had minimal effect on yeast diversity, with species diversity remaining relatively constant over the cycles. Kazachstania humilis, Kazachstania bulderi, and Pichia kluyveri were the most prevalent yeast species across all experimental conditions. Pichia membranifaciens was exclusively detected in doughs fermented at 25°C and pH 4.00, whereas Saccharomyces cerevisiae was observed only in doughs fermented at 30°C. Tarhana doughs had a wide range of volatile compounds, the most abundant of which were terpenes and terpenoids, followed by esters, alcohols, aldehydes, and phenols. Doughs fermented at 25°C and pH 3.70 were differentiated from other groups, particularly for their content of esters (e.g., ethyl acetate, ethyl lactate, ethyl decanoate, and ethyl octanoate) and alcohols (e.g., ethyl alcohol, isobutyl alcohol, benzyl alcohol). This study highlights the direct influence of backslopping on yeast diversity and its indirect impact on the aroma profile of tarhana dough, providing insights into the optimization of fermentation conditions for improved product standardization.

The objective of this study is to assess the microbiological, chemical, and sensory attributes of Jerusalem artichoke (JA) based water kefir, a novel formulation aimed at producing a synbiotic beverage. The addition of JA resulted in an initial pH of 7.14, which decreased to 3.59 after 36 h of fermentation, compared to a decrease from 7.51 to 5.28 in the control sample. Similarly, the titratable acidity increased to 0.89 g/L in the JA-based sample versus 0.62 g/L in the control, with no statistically significant difference observed in the acidification rate (p > 0.05). The JA-based water kefir exhibited significantly higher LAB populations, with Lactobacillus sp. and Lactococcus sp. counts reaching 8.52 log CFU/mL and 7.14 log CFU/mL, respectively, compared to 5.65 log CFU/mL and 5.57 log CFU/mL in the control. DGGE analysis confirmed this trend by revealing a more diverse LAB community in the JA-based sample at the end of fermentation. Notably, Leuconostoc mesenteroides emerged as the dominant LAB species in JA-based water kefir, representing approximately 65% of the LAB population at the end of fermentation, with its count reaching 5.54 log CFU/mL out of the total 8.52 log CFU/mL for Lactobacillus sp. Regarding chemical constituents, the principal volatile compounds identified in JA-based water kefir included ethyl acetate, 3-Methyl-1-butanol, Phenethyl alcohol, nonanoic acid, capric acid, and myristic acid. Furthermore, the addition of JA to water kefir significantly increased the presence of prebiotic compounds such as inulin and fructooligosaccharides (FOS), as evidenced by the fructan content, which reached 0.546 g/100 mL during fermentation. A strong positive correlation was observed between the fructan content and LAB growth during fermentation (Pearson's r = 0.92 for Lactobacillus sp. and r = 0.89 for total LAB counts), demonstrating the impact of JA on the fermentation process and microbial proliferation. Principal Component Analysis (PCA) revealed a significant correlation between the utilization of JA as a substrate and the duration of fermentation. In conclusion, Jerusalem artichoke, with its fructan content reaching 0.546 g/100 mL, serves as a significant substrate for water kefir fermentation, enriching the beverage with inulin-type fructans and, combined with enhanced LAB proliferation, establishing its symbiotic nature.

BackgroundTheir ubiquity is particularly notable as video games become increasingly intertwined with the technological revolution. Despite this prominence, gender disparities in adolescent video gaming remain under-explored.ObjectivesThis research aims to determine the frequency classes of video game playing based on gender, analyse the variables (age of first digital device/internet use, weekday/weekend internet frequency in and out of school, economic, social, and cultural status) that might influence assignment to these classes, and reveal the differences in PISA scores among these classes.MethodsOur study utilises multiple group latent class analysis and multinomial logistic regression to investigate the video gaming frequencies of 6890 Turkish students (49.1% female, 50.9% male) from the PISA-2018 exam. A three-step multiple logistic regression was employed to identify the effect of the variables on assignment probabilities. Also, the multivariate Delta method tested mean differences between classes for PISA scores.Results and ConclusionsThis study classifies Turkish students from PISA 2018 into four video gaming preference frequency classes (frequent, regular, casual, and non-video game players) based on gender. Our study reveals that frequent male gamers begin using digital devices and the internet earlier than their female counterparts, spending more time gaming outside school. Notably, the frequency of video game play, which varies by gender, was found to have a significant effect on academic achievement. What is already known about this topicVideo games have an important place in children's entertainment preferences and game time is increasing.Digitalisation is increasing in Turkey with a large youth population and affects game usage.Gender roles affect gaming habits and learning styles.The study identifies four classes of gamers according to frequency of play: frequent, regular, casual and non-video game players.Video game playing frequency can affect academic performance by gender.Males are more likely to be placed in the frequent and regular gamer classes, while women are placed in the casual and Non-VGPs.Early internet access and internet use during school hours affect females more in the classification according to the frequency of playing video games.Implications for practice and/or policyEducators can use students' gaming habits in their teaching strategies.Future research should also examine game types and sociocultural contexts.The motivations and challenges faced by female gamers should be analysed.

In this study, the production of 4,6-α (4,6-α-GTase) and 4,3-α-glucanotransferase (4,3-α-GTase), expressed previously in Lactococcus lactis, was optimized and these enzymes were used to investigate glycemic index reduction and staling delay in bakery products. HP–SEC analysis showed that the relevant enzymes were able to produce oligosaccharides from potato starch or malto-oligosaccharides. Response Surface Methodology (RSM) was used to optimize enzyme synthesis and the highest enzyme activities of 15.63 ± 1.65 and 19.01 ± 1.75 U/mL were obtained at 1% glucose, pH 6, and 30 °C for 4,6-α-GTase and 4,3-α-GTase enzymes, respectively. SEM analysis showed that both enzymes reduced the size of the starch granules. These enzymes were purified by ultrafiltration and used to produce bread and bun at an enzyme activity of 4 U/g, resulting in a decrease in the specific volume of the bread. It was found that the estimated glycemic index (eGI) of bread formulated with 4,6-α-GTase decreased by 18.01%, and the eGI of bread prepared with 4,3-α-GTase decreased by 13.61%, indicating a potential delay in staling. No significant differences were observed in the sensory properties of the bakery products. This is the first study showing that 4,6-α-GTase and 4,3-α-GTase enzymes have potential in increasing health benefits and improving technological aspects regarding bakery products.

With a better understanding of the health benefits of β-carotene, the precursor of vitamin A, as well as its coloring property, the need for this carotenoid has increased in various sectors. In order to meet the increasing demand efficiently, cheaply, and sustainably, interest in heterologous β-carotene production through metabolic engineering strategies has increased in recent years. In this context, although it is not a native producer of β-carotene, Yarrowia lipolytica yeast stands out due to its metabolic, physiological, and genomic properties. Successful results have been obtained by using a series of engineering strategies, including biosynthesis pathway engineering, morphological engineering, and fermentation engineering strategies, in the production of heterologous β-carotene from Y. lipolytica. However, these strategies have various strengths and weaknesses against each other, and there are also some points open to improvement. In this review, the engineering strategies that have been applied and have the potential to be applied for the production of β-carotene from Y. lipolytica have been examined in depth, including their advantages and disadvantages, and compared with each other. Moreover, a future perspective has been presented to increase the potential of using Y. lipolytica yeast as a cell factory in β-carotene production.

This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical and microbiological properties. The microbiota was examined through metagenomic analysis using high-throughput sequencing, followed by bioinformatic processing with QIIME2 and DADA2 tools. Taxonomic analyses revealed that Lactiplantibacillus plantarum and Fructilactobacillus sanfranciscensis were the dominant species in most samples. In Silico analysis confirmed the presence of Fructilactobacillus sanfranciscensis in the tarhana fermentation microbiota. Diversity analyses, including Shannon and Chao1 indices, indicated significant variation in microbial diversity and homogeneity among the samples. Differences in microbiota diversity were observed between tarhana produced in the northern and southern regions of Uşak. The bacterial diversity of the tarhana samples showed partial differences at the micro-local level, and these results suggested that the slight variation in bacterial diversity between the northern and southern regions might be related to mild climatic transition.

Bee pollen and bee bread go hand in hand with health-promoting functional food consumption. Although many studies report high bioactivities of those products, the biotransformation of pollen into bee bread has not been fully understood. Limited findings are available about polyphenol bioaccessibility and microbiological interactions during the fermentation process. This study evaluated the microbial flora, antioxidant properties, and polyphenol and soluble protein bioaccessibility of pollen and bee bread harvested from the same apiary over a certain timeline. Total phenolic content, antioxidant activity and soluble protein content were reported using an in vitro digestion model involving post-gastric, serum-available, and colon-available fractions. The results obtained with the in vitro digestion model refer to the effect of the harvesting period on greater bioaccessibility of polyphenols in bee bread than in pollen at the same apiary. Lactic acid bacteria and yeast found in the samples were mostly identified as Lactobacillus kunkeei, Leuconostoc pseudomesenteroides, and Candida magnoliae using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). The discrimination between the pollen and bee bread samples collected in the same apiary and at different harvesting periods was also revealed by Principal Component Analysis (PCA). A harvesting time-based approach was applied to the biotransformation process of pollen and bee bread, and insights into microbial dynamics and bioaccessibility were revealed for the first time under the same beehive conditions. Bee pollen and bee bread go hand in hand with health-promoting functional food consumption.

Front-of-pack labels (FOPLs) aim at communicating to consumers the health value of food items in support of public health policies. Two main types can be discerned: directive and semidirective FOPLs using color schemes (e.g., Nutri-Score) and informative FOPLs (e.g., Nutrinform Battery). Directive approaches tend to show a "wear-out effect" and, additionally, they tend to have various underlying conceptual problems. Usually, their nutritional scores are calculated using changing, arbitrary algorithms and involve a reductionist set of parameters of debatable validity. Thus, they overstate the effects of selected nutritional factors, such as saturated fat and energy, while overlooking the food matrix and the more holistic aspects of nourishment. Moreover, they do not reflect the portion that is consumed, ignore the preparation steps at home, and fail to serve as a useful basis for composing a healthy diet. Also, so long as the nutritional formulations match the algorithmic standards, they tend to allow ultra-processed products. Thus, this might confuse and mislead consumers. Overconfidence in green-colored labels could even result in unbalanced dietary choices, whereas avoidance of red products may eliminate certain foods from the diet that are rich in essential nutrients (e.g., cheese), leading to opposite results than aimed for. The latter is particularly relevant to vulnerable populations, such as the young, pregnant women, and older adults, or for individuals with specific needs. Taken together, directive FOPLs such as Nutri-Score contradict the declared intent of the European Commission to empower consumers to undertake healthy and balanced diets based on easily accessible and robust information. Although informative systems usually also keep the focus on a few selected nutritional parameters, they have are less paternalizing and obviate the need to classify foods as healthy or unhealthy. They also focus attention on the individual portions that are consumed (even if the definition of portion size remains contentious). Given the importance of dietary patterns, rather than individual foods or nutrients, directiveFOPLs of the Nutri-Score type represent a regretful case of nutritionism. Finally, attempts to associate the adoption of a FOPL with an improvement in the health status are few and mainly applied in virtual settings; none of which are longitudinal, nor have they been able to identify a causal link.

Carotenoids are organic pigments with antioxidant properties that are commonly found in nature. Various types of carotenoids are produced by microorganisms. In this study, we aimed to determine the microorganisms with potential carotenoid production and yellow-orange pigment production during the storage of white cheese below 10°C. Five different white cheeses with pigmentation problems were obtained from the provinces of Istanbul and Kocaeli. Colonies with a typical yellow-orange color and morphological differences were selected on MRS and M17 media. The presence of carotenoid genes in 136 selected colonies was determined by agarose gel electrophoresis using colony PCR, and carotenoid genes were detected in 6 colonies. According to the 16S rRNA sequence results, one of the 6 bacterial colonies carrying the carotenoid gene was Lactococcus lactis, another was Enterococcus faecium, and the rest was Lactobacillus plantarum. In addition to genotypic identification, Gram-staining was performed to determine the phenotypic characteristics of bacteria carrying the carotenoid gene, and it was found that six bacteria had Gram-positive and bacilli morphology. These results showed that some carotenoid producer strains existed in the microbioata of cheeses during cold storage.