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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale
Simsek, Omer; Ozel, Serap; Con, Ahmet Hilmi (Korean Society Food Science & Technology-Kosfost, 2017)In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from Anatolia, was determined and compared. The isolates collected ... -
Diversity and Stability of Yeast Species During the Fermentation of Tarhana
Ozel, Serap; Sabanoglu, Seba; Con, Ahmet Hilmi; Simsek, Omer (Taylor & Francis Inc, 2015)Tarhana is a traditional cereal-based fermented food produced with a mixture of yoghurt and flour. The main microbiota in the fermentation of tarhana is yeast, together with lactic acid bacteria. In this study, the yeast ...
