Yıl 2016, Cilt 19, Sayı 3, Sayfalar 33 - 41 2016-12-23

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

Yekta GEZGİNÇ [1]

408 424

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.

Yoghurt, tarhana, yoghurt starter cultures, lactic acid and acetaldehyde metabolite
Konular
Dergi Bölümü Araştırma Makalesi
Yazarlar

Yazar: Yekta GEZGİNÇ

Bibtex @ { ksujes282314, journal = {Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi}, issn = {}, eissn = {1309-1751}, address = {Kahramanmaraş Sütçü İmam Üniversitesi}, year = {2016}, volume = {19}, pages = {33 - 41}, doi = {10.17780/ksumbd.282314}, title = {Determination of Microbial Dynamics and Some Metabolite Formation of Semi-Dried Tarhana Produced from Home-Made Yoghurt}, key = {cite}, author = {GEZGİNÇ, Yekta} }
APA GEZGİNÇ, 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. Retrieved from http://jes.ksu.edu.tr/issue/26848/282314
MLA GEZGİNÇ, Y . "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 (2016): 33-41 <http://jes.ksu.edu.tr/issue/26848/282314>
Chicago GEZGİNÇ, Y . "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 (2016): 33-41
RIS TY - JOUR T1 - Determination of Microbial Dynamics and Some Metabolite Formation of Semi-Dried Tarhana Produced from Home-Made Yoghurt AU - Yekta GEZGİNÇ Y1 - 2016 PY - 2016 N1 - DO - T2 - Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi JF - Journal JO - JOR SP - 33 EP - 41 VL - 19 IS - 3 SN - -1309-1751 M3 - UR - Y2 - 2018 ER -
EndNote %0 Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi Determination of Microbial Dynamics and Some Metabolite Formation of Semi-Dried Tarhana Produced from Home-Made Yoghurt %A Yekta GEZGİNÇ %T Determination of Microbial Dynamics and Some Metabolite Formation of Semi-Dried Tarhana Produced from Home-Made Yoghurt %D 2016 %J Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi %P -1309-1751 %V 19 %N 3 %R %U
ISNAD GEZGİNÇ, Yekta . "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 (Aralık 2016): 33-41.