MICROBIOLOGICAL ATTRIBUTES OF INSTANT TARHANA DURING FERMENTATION AND DRYING
Küçük Resim Yok
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Scientific Issues Natl Centre Agrarian Sciences
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, changes in chemical and microbiological attributes of traditional tarhana dough were investigated during an eight-day manufacturing period including fermentation and drying processes. Initial water content and pH value of tarhana dough were 47.97 +/- 1.76% and 4.97 +/- 0.08 respectively before fermentation process. At the end of the manufacturing process water content and pH value of instant tarhana were 5.8 +/- 0.66% and 4.19 +/- 0.04 (P < 0.05). Total mesophylic aerobic bacteria, coliform bacteria, E.coli, mould, yeast and lactic acid bacteria counts of tarhana dough were 5.55 +/- 0.45 log cfu/g, < 3 cfu/g, < 3 cfu/g, < 1 log cfu/g, 3.66 +/- 0.27 log cfu/g and 3.44 +/- 0.28 log cfu/g respectively, whereas these values were 5.38 +/- 0.23 log cfu/g, < 3 cfu/g, < 3 cfu/g, < 1 log cfu/g, 5.38 +/- 0.3 log cfu/ and 4.75 +/- 0.12 log cfa/g at the end of the manufacturing process.
Açıklama
Anahtar Kelimeler
tarhana, fermentation, drying
Kaynak
Bulgarian Journal of Agricultural Science
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
14
Sayı
6
