APPLICATION OF LACTIC ACID BACTERIA AS STARTER CULTURE FOR TARHANA FERMENTATION
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June – July, 2014, vol. 3, no. 6
Michal Magala, Zlatica Kohajdová, Jolana Karovičová, Mária Greifová, Gabriel Greif
Microbiology of Microbiology
The suitability of lactic acid bacteria starter cultures Lactobacillus sanfrancisco CCM 7699 and Lactobacillus plantarum CCM 7039 for tarhana production was studied. Removed 2nd sentence Reducing saccharides served as an available source of energy for fermenting microbiota and their concentration dropped from 2.06 - 2.12 to 0.25 – 0.31 g.100g-1 at the end of the process. The most of lactic acid (0.81 g.100g-1 after 144 h) was produced in tarhana inoculated with Lb. plantarum CCM 7039. In all tarhana samples production of acetic and succinic acid were also observed. The citric acid concentration declined from 132.19 - 134.75 mg.100g-1 in unfermented dough to 6.81 – 55.65 mg.100g-1 in fermented tarhana. Fermentation of tarhana led to significant phytic acid reduction, while the highest phytic acid loss (88.75 %) was observed in sample with culture Lb. sanfrancisco CCM 7699. Fermentation process of tarhana samples caused also increase in mineral content (especially Ca and Mg). Enumeration of microorganisms showed, that lactic acid bacteria and yeasts proliferated in initial phases of fermentation (48 – 72 h), while in later phases their counts remained stable or decreased. Sensory evaluation of tarhana showed, that application of starter cultures significantly affected odour, taste and overall acceptance of samples due to different amounts of produced metabolites, especially organic acids. No significant differences were found in color and consistency of control sample and samples with starter cultures.
Tarhana, fermentation, lactic acid bacteria, yeasts, organic acids, phytic acid
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