The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation

Luca Settanni, Burcu Özel, Huseyin Erten, Ömer Şimşek

Risultato della ricerca: Articlepeer review

4 Citazioni (Scopus)


Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios.
Lingua originaleEnglish
pagine (da-a)1-7
Numero di pagine7
RivistaInternational Journal of Food Microbiology
Stato di pubblicazionePublished - 2020

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.2400.2404???


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