FACULTY OF ENGINEERINGFOOD ENGINEERING


Prof. Candan Gürakan

 

Prof. Dr. Candan Gürakan

 

Middle East Technical University

Department of Food Engineering

109

06800 Ankara - TURKEY 


E-mail: candan@metu.edu.tr

Tel: +90 (312) 210 56 42

Fax: +90 (312) 210 27 67

 

Degrees

 

BS,  1984,  Biology , Middle East Technical University, Ankara

MS, 1987, Biochemistry, Middle East Technical University, Ankara

PhD, 1991, Biochemistry, Middle East Technical University, Ankara


Research Interest

Food microbiology, Hygiene, Molecular identification and Characterization of bacteria, Lactic acid bacteria, Pathogenic bacteria


Recent Publications

1.  Gürakan, G.C. and Altay, N. Yogurt Microbiology and Biochemistry  In     Development     and Manufacture of Yogurt and other Functional Dairy Products,      Fatih     Yıldız             (Ed). 2010. CRC Press   

Taylor and Francis Group, Fl, USA. (ISBN:            978-1-   4200-    8207-8).

2. Gürakan, G.C. and Cebeci, A. Barboros Özer. Probiotic Dairy Beverages: Microbiology        and Technology. In Development and Manufacture of Yogurt and other Functional Dairy     Products, Fatih Yıldız (Ed). 2010. CRC Press Taylor and Francis Group, Fl, USA.      (ISBN: 978-1-4200-         8207-8). pp.165-195.

3. Cebeci, A. and Gurakan, G.C. 2011. Comparative typing of L. delbruckeii subsp bulgaricus             strains using multilocus sequence typing and RAPD-PCR. European Food Research and     Technology 233: 377-385.

4.Ghazi, F., Benmechernene, Z., Kihal, M., Gurakan, G.C.  2013. The reproducibility of random amplified polymorphic DNA (RAPD) profiles of Streptococcus thermophilus strains with    XD9, M13 and OPI-02 MOD primers. African Jorunal of Biotechnology, 12: 6245- 6252.

5. Nielsen, B., Gurakan G.C., Unlu G. 2014. Kefir: a multifaceted fermented dairy product. Probiotics and Antimicrobial Proteins, 6:123–135. DOI 10.1007/s12602-014-9168-0

6. Altay-Dede, N., Acar-Soykut E., Gurakan, G.C. 2014. Phenotypic diversity and technological properties of yogurt cultures isolated from traditionally produced Turkish yogurts with comparison to commercial starter cultures. Ital. J. Food Sci, 26: 308-316.