ArticleJournal of food science and technology2012
Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period.
Article in Journal of food science and technology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- Characterization ofMicroorganisms · 2020Article
- Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Journal of food science and technology · 2017Article
- Effect of yoghurt or yoghurt serum on microbial quality of cig kofte.Journal of food science and technology · 2014Article
- Effects of tea polyphenol on quality and shelf life of pork sausages.Journal of food science and technology · 2014Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T1) and 0.75 (T2). The pH and Eh values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and aw values in T1 and T2 samples significantly decreased (p < 0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.
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