Year: 2020
Type: article
Abstract: Tarhana is a staple food in Turkey and produced mainly by the fermentation of wheat flour and yogurt. There are variations in its use, it can be consumed as a snack, or as a soup, and its exact ingredients vary between different geographical regions. Our study aims to isolate and identify lactic acid bacteria in tarhana samples via biochemical and molecular biology identification techniques. Three different tarhana samples were studied for their Gram reactions, catalase activity, gas production, growth at 10oC and 45oC, in 6% and 16% NaCl concentrations and at pH 4.4 and pH 9.6 for the biochemical tests. For the molecular biology experiments, PCR-RFLP, sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.
Source: ÇOMÜ Ziraat Fakültesi Dergisi
Institution: Abdullah Gül University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W3038259127