Section 4
Chapter 3,746

Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157:H7 and Staphylococcus aureus

Daglioglu, O.; Arici, M.; Konyali, M.; Gumus, T.

European Food Research and Technology 215(6): 515-519


ISSN/ISBN: 1438-2377
DOI: 10.1007/s00217-002-0584-0
Accession: 003745797

As a traditional fermented product tarhana is the dry form of yoghurt-cereal mixture and form an important part of diets of many people in Turkey. Organic acid production during the fermentation and lowering the moisture content below 10% by drying have bacteriostatic effect on pathogenic microorganisms and increase product shelf life.

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