Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food


Degirmencioglu N., Gocmen D., Dagdelen A., Dagdelen F.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol.43, no.2, pp.175-179, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 2
  • Publication Date: 2005
  • Title of Journal : FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Page Numbers: pp.175-179

Abstract

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.