Microbiological attributes of instant tarhana during fermentation and drying

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dc.contributor.authorKaragozlu N.
dc.contributor.authorErgonul B.
dc.contributor.authorKaragozlu C.
dc.date.accessioned2024-07-22T08:22:05Z
dc.date.available2024-07-22T08:22:05Z
dc.date.issued2008
dc.description.abstractKARAGOZLU, Nural, Bulent ERGONUL and Cem KARAGOZLU, 2008. Microbiological attributes of instant tarhana during fermentation and drying. Bulg. J. Agric. Sci., 14: 353-541 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 cfu/g at the end of the manufacturing process.
dc.identifier.issn13100351
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18921
dc.language.isoEnglish
dc.subjectBacteria (microorganisms)
dc.subjectEscherichia coli
dc.titleMicrobiological attributes of instant tarhana during fermentation and drying
dc.typeArticle

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