0000000000682820

AUTHOR

Hasan Tangüler

showing 2 related works from this author

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production…

2016

WOS: 000375613200005

0301 basic medicineGram-positive bacteria030106 microbiologyWheat flourTurkish sourdoughs lactic acid bacteria yeasts liquid sourdoughyeastsTitratable acidlcsh:TX341-641Biology03 medical and health scienceschemistry.chemical_compoundStarterPlant scienceFood scienceNutrition and Dieteticsfood and beveragesliquid sourdoughTurkish sourdoughsbiology.organism_classificationLactic acidlactic acid bacteria030104 developmental biologychemistrybacterialcsh:Nutrition. Foods and food supplyBacteriaFood ScienceSettore AGR/16 - Microbiologia AgrariaPolish Journal of Food and Nutrition Sciences
researchProduct

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

2011

PubMedID: 21839387 The purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 °C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 10 7-10 8 colony forming units (CFU) g -1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics…

IdentificationTurkeyMicrobiologyMicrobiologyEvolution Molecularchemistry.chemical_compoundTarhana23S ribosomal RNAYeastsLactic acid bacteriabiologyLactobacillus brevisTemperaturePediococcus acidilacticifood and beveragesTechnological parametersHydrogen-Ion Concentrationbiology.organism_classificationLactic acidColiform bacteriaLactobacilluschemistryFermentationFermentationEdible GrainFermentation Identification Lactic acid bacteria Tarhana Technological parameters YeastsLactobacillus plantarumBacteriaFood Science
researchProduct