BibTex RIS Kaynak Göster

Determination of Microbial Dynamics and Some Metabolite Formation of Semi-Dried Tarhana Produced from Home-Made Yoghurt

Yıl 2016, Cilt: 19 Sayı: 3, 33 - 41, 23.12.2016

Öz

In this study, home-made yoghurt samples was used for making tarhana and microbial and metabolic features of different semi-dried tarhana samples were analyzed. Lactic acid bacteria and yeasts were isolated from home-made yoghurt and semi-dried tarhana. Molecular characterization of isolates was performed with PCR approach using species-specific primers. Each sample was analyzed in terms of metabolite profile by using HPLC. Lactic acid contents of yoghurt were varied between 27.87±1.61 and 165.32±0.30µg/g, while this acid was between 1.70±0.35 and 22.03±1.05 µg/g values in semi-dried tarhana. Acetaldehyde was found in the range of 15.32±2.56 and 179.37±3.99µg/g in yoghurt and of 1.89±0.25 and 61.08±1.35 µg/g in semi-dried tarhana.

Yıl 2016, Cilt: 19 Sayı: 3, 33 - 41, 23.12.2016

Öz

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Bölüm Araştırma Makalesi
Yazarlar

Yekta Gezginç

Yayımlanma Tarihi 23 Aralık 2016
Gönderilme Tarihi 5 Aralık 2016
Yayımlandığı Sayı Yıl 2016Cilt: 19 Sayı: 3

Kaynak Göster

APA Gezginç, Y. (2016). Determination of Microbial Dynamics and Some Metabolite Formation of Semi-Dried Tarhana Produced from Home-Made Yoghurt. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 19(3), 33-41. https://doi.org/10.17780/ksumbd.282314