Use of Different Lactic Starter Cultures in the Production of Tarhana

Abstract

In this study, Lactobacillus plantarum and L. brevis were used as starter cultures in tarhana production. The samples that had L. plantarum (P) and L. brevis (B) added to them had lower acidity values than the control samples (C). In the first 4 days of production, total antioxidant capacity and total phenol contents were not significantly different. B had lower protein in vitro digestibility values than C and, all the samples had generally higher values on the third day of fermentation. The analysis of total aerobic mesophilic bacteria, total lactic acid bacteria, total coliform group bacteria, Escherichia coli, Staphylococcus aureus and yeast–mold counts were conducted. These showed that, during fermentation, there were some significant differences in microbial counts, but sample type had no significant effect on the microbiological load of the final dried products. The evaluated data displayed the effect of starter cultures on some properties of tarhana during fermentation. PRACTICAL APPLICATIONS The quality of tarhana, as with other fermented food products depends highly on microbial yield and type. The use of lactic starter culture is essential to provide a more controlled and standardized fermentation process; it is important to know how the main properties of tarhana changes or are affected when different lactic starter cultures are used in the production. This information can be helpful in optimizing tarhana production.