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http://hdl.handle.net/11452/21450| Title: | Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food |
| Authors: | Dağdelen, Ayhan Değirmencioğlu, Nurcan Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. Dağdelen, Fatih Göçmen, Duygu 55967047900 18133776200 |
| Keywords: | Tarhana Fermentation Tarhana herb Lactic acid bacteria Yeast Alcohols Yeasts Processing conditions Raw-materials Flour Kishk Biotechnology & applied microbiology Food science & technology Bacteria (microorganisms) Echinophora Aromatic compounds Bacteria Microorganisms Organic acids Proteins Vitamins Yeast Fermented food |
| Issue Date: | 2005 |
| Publisher: | Faculty Food Technology Biotechnology |
| Citation: | Değirmencioğlu, N. vd. (2005). "Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food". Food Technology and Biotechnology, 43(2), 175-179. |
| Abstract: | Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB) and yeast populations when TH was used as additive. It can be said that tarhana herb (Echinophora sibthorpiana) prevented the decrease in the counts of LAB and yeast below the initial number during tarhana fermentation. |
| URI: | http://hdl.handle.net/11452/21450 |
| ISSN: | 1330-9862 |
| Appears in Collections: | Web of Science |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| nurcan-değirmencioğlu1.pdf | 80.7 kB | Adobe PDF |  View/Open |
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