Yayın: Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food
Dosyalar
Tarih
Kurum Yazarları
Dağdelen, Fatih
Göçmen, Duygu
Yazarlar
Dağdelen, Ayhan
Değirmencioğlu, Nurcan
Danışman
Dil
Türü
Yayıncı:
Faculty Food Technology Biotechnology
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Özet
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.
Açıklama
Kaynak:
Anahtar Kelimeler:
Konusu
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
Alıntı
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.