Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1367-1373

  Settanni, Luca ^a   Tanguler, Hasan ^b   Moschetti, Giancarlo ^a   Reale, Stefano ^c   Gargano, Valeria ^c   Erten, Huseyin ^b  

^a UNIVERSITY OF PALERMO   (Italy)

^b CUKUROVA UNIVERSITY   (Turkey)

^c ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA SICILIA A MIRRI   (Italy)

Author keywords

Fermentation; Identification; Lactic acid bacteria; Tarhana; Technological parameters; Yeasts

Indexed keywords

ARTICLE; CEREAL; FERMENTATION; GENETICS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MOLECULAR EVOLUTION; PH; TEMPERATURE; TURKEY (REPUBLIC); YEAST;

CEREALS; EVOLUTION, MOLECULAR; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; TEMPERATURE; TURKEY; YEASTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS ACIDILACTICI; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 80051473509     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.008     Document Type: Article

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