Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Luca Settanni, Giancarlo Moschetti, Hasan Tanguler, Valeria Gargano, Stefano Reale, Huseyin Erten

Risultato della ricerca: Articlepeer review

34 Citazioni (Scopus)


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 107e108 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. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pas- teurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions.
Lingua originaleEnglish
pagine (da-a)1367-1373
Numero di pagine7
RivistaFood Microbiology
Stato di pubblicazionePublished - 2011

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.2400.2404???


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