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Ca-based porous and rough bioceramic surfaces were coated onto zirconium by micro-arc oxidation (MAO). Subsequently, the MAO-coated zirconium surfaces were covered with an antimicrobial chitosan layer via the dip coating method to develop an antimicrobial, bioactive, and biocompatible composite biopolymer and bioceramic layer for implant applications. Cubic ZrO2, metastable Ca0.15Zr0.85O1.85, and Ca3(PO4)2 were detected on the MAO surface by powder-XRD. The existence of chitosan on the MAO-coated Zr surfaces was verified by FTIR. The micropores and thermal cracks on the bioceramic MAO surface were sealed using a chitosan coating, where the MAO surface was porous and rough. All elements such as Zr, O, Ca, P, and C were homogenously distributed across both surfaces. Moreover, both surfaces indicated hydrophobic properties. However, the contact angle of the MAO surface was lower than that of the chitosan-based MAO surface. In vitro bioactivity on both surfaces was investigated via XRD, SEM, and EDX analyses post-immersion in simulated body fluid (SBF) for 14 days. In vitro bioactivity was significantly enhanced on the chitosan-based MAO surface with respect to the MAO surface. In vitro microbial adhesions on the chitosan-based MAO surfaces were lower than the MAO surfaces for Staphylococcus aureus and Escherichia coli.

Probiotics can be defined as living microorganisms that positively contribute to human health by regulating the intestinal flora of a host and stimulating the immune system. As stated in many studies carried out in recent years, probiotic microorganisms are known to be very useful for human health. Saccharomyces cerevisiae var. boulardii is the only probiotic yeast that has been patented. In this study, it was aimed to determine the physical, rheological, chemical, and microbiological quality parameters of probiotic yogurts manufactured using this yeast microencapsulated via extrusion method during storage. Black cherry jam was used in order to enrich the sensory properties of products and the products were stored for 21 days. Microbiological characteristics such as total mesophilic aerobic bacteria, total coliform, total lactic acid bacteria, total yeast-mold, and viability of the S. boulardii were determined by analyzing the samples. We also investigated sensory properties such as external appearance, consistency (with spoon and by mouth), odor, flavor, and overall acceptability throughout the storage to evaluate the acceptability of the product by consumers.

In this study, effects of garlic extract on microbial growth occurred in minced chicken were measured. Microbial growths modeled were the yeast‐mold, Staphylococcus aureus, total coliform group bacteria, total mesophilic aerobic bacteria and total psychrophilic bacteria (TPB). Garlic extracts were added in concentrations of 0.5, 1, 1.5, and 2% and measurements were done at 1st, 3rd, 5th, 7th and 10th days of storage for each garlic extract. The polynomial surface fitting (PSF) and artificial neural networks (ANN) were used as modeling methods. It was found that the garlic extract has modelable effects to inhibit the microbial growth occurs in minced raw chicken meat. The fits of models were between 97 and 99%. Although the ANN provided better fit about 1–1.5%, the use of both models together was suggested due to some disadvantages of ANN. Finally, the garlic extract concentration that promises the best microbial growth inhibition was suggested using ANN and PSF models. Practical applications Garlic extract supplementation can completely prevent along first storage day all microbial growths in minced chicken meat stored at refrigerator temperature. The microbial growth can also be inhibited in later days, under same conditions. Thus, the shelf life of minced chicken meat stored at refrigerator temperature can be extended up to 1 day by means of garlic supplementation. In addition, the proposed models provide the possibility to calculate the microbial growth values as the function of storage day and garlic extract concentration.