Microbiological quality of Tarhana, Turkish cereal based fermented food

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dc.contributor.authorSengun, Ilkin Yucel
dc.contributor.authorKarapinar, Mehmet
dc.date.accessioned2019-10-27T21:44:24Z
dc.date.available2019-10-27T21:44:24Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractObjectives Tarhana is a traditional fermented product produced from a mixture of yogurt and wheat flour in Turkey. The aim of the present study was to investigate the microbiological quality of tarhana and its raw material. Methods Samples were collected from eight different regions of Turkey during fermentation period and after drying process. Aerobic plate count, Staphylococcus aureus, Salmonella spp., Clostridium perfringens, coliform, Escherichia coli and Bacillus cereus analysis were applied for detecting the microbiological quality of tarhana samples. Results E. coli and S. aureus were not isolated from all the production steps used. Some of the tarhana samples were found containing coliform, Salmonella, C. perfringens and B. cereus at the beginning of the fermentation process; however, they were not isolated from other stages, except one dried tarhana sample, which were containing C. perfringens in low levels. It is found that yogurt and wheat flour samples met the microbiological criteria given for these products. Changes of pH and acidic values during tarhana fermentations were also detected in the study. Conclusion The results indicated that microbiological and chemical properties of tarhana change depending on the raw materials, fermentation time and techniques used in its production.en_US
dc.identifier.doi10.1111/j.1757-837X.2011.00118.x
dc.identifier.endpage25en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-8361en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage17en_US
dc.identifier.urihttps://doi.org/10.1111/j.1757-837X.2011.00118.x
dc.identifier.urihttps://hdl.handle.net/11454/47239
dc.identifier.volume4en_US
dc.identifier.wosWOS:000299820500004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofQuality Assurance and Safety of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfermentationen_US
dc.subjectsafetyen_US
dc.subjecttarhanaen_US
dc.subjectwheaten_US
dc.subjectyogurten_US
dc.titleMicrobiological quality of Tarhana, Turkish cereal based fermented fooden_US
dc.typeArticleen_US

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