Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

Nurcan Deghirmencioghlu; Duygu Göçmen; Ayhan Daghdelen; Fatih Daghdelen

Food Technology and Biotechnology (Jan 2005)

Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

Nurcan Deghirmencioghlu,
Duygu Göçmen,
Ayhan Daghdelen,
Fatih Daghdelen

Affiliations

Nurcan Deghirmencioghlu: Department of Food Technology, Bandirma Vocational School, Balikesir University, TR-10 200 Bandirma, Turkey
Duygu Göçmen: Department of Food Engineering, Faculty of Agriculture, Uludag University, TR-16 059 Gorukle-Bursa, Turkey
Ayhan Daghdelen: Department of Food Technology, Bandirma Vocational School, Balikesir University, TR-10 200 Bandirma, Turkey
Fatih Daghdelen: Department of Food Engineering, Faculty of Agriculture, Uludag University, TR-16 059 Gorukle-Bursa, Turkey

Journal volume & issue: Vol. 43, no. 2
pp. 175 – 179

Abstract

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Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB) and yeast populations when TH was used as additive. It can be said that tarhana herb (Echinophora sibthorpiana) prevented the decrease in the counts of LAB and yeast below the initial number during tarhana fermentation.

Published in Food Technology and Biotechnology

ISSN: 1330-9862 (Print); 1334-2606 (Online)
Publisher: University of Zagreb Faculty of Food Technology and Biotechnology
Country of publisher: Croatia
LCC subjects: Technology: Chemical technology: Biotechnology; Technology: Chemical technology: Food processing and manufacture
Website: https://www.ftb.com.hr/

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