Dağdelen, AyhanDeğirmencioğlu, Nurcan2021-08-182021-08-182005Değirmencioğlu, N. vd. (2005). "Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food". Food Technology and Biotechnology, 43(2), 175-179.1330-9862http://hdl.handle.net/11452/21450Tarhana 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.eninfo:eu-repo/semantics/closedAccessTarhanaFermentationTarhana herbLactic acid bacteriaYeastAlcoholsYeastsProcessing conditionsRaw-materialsFlourKishkBiotechnology & applied microbiologyFood science & technologyBacteria (microorganisms)EchinophoraAromatic compoundsBacteriaMicroorganismsOrganic acidsProteinsVitaminsYeastFermented foodArticle0002294289000102-s2.0-19944398183175179432Biotechnology & applied microbiologyFood science & technologyBulgur; Wheat Flour; Debranning