Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food
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Date
2005
Authors
Dağdelen, Ayhan
Değirmencioğlu, Nurcan
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty Food Technology Biotechnology
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.
Description
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
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.