Metagenomic and Chemical Analysis of Tarhana During Traditional Fermentation Process

dc.authorid Özalp, Veli Cengiz/0000-0002-7659-5990
dc.authorid Yurt, Mediha Nur Zafer/0000-0002-3064-3811
dc.authorid Soyucok, Ali/0000-0003-2626-5827
dc.authorscopusid 57220582565
dc.authorscopusid 57220589866
dc.authorscopusid 57210728135
dc.authorscopusid 6504450287
dc.authorscopusid 24921796800
dc.authorwosid Özalp, Veli Cengiz/B-2940-2009
dc.authorwosid Yurt, Mediha Nur Zafer/AFR-1873-2022
dc.authorwosid Soyucok, Ali/AAB-1660-2021
dc.contributor.author Soyucok, Ali
dc.contributor.author Yurt, Mediha Nur Zafer
dc.contributor.author Altunbas, Osman
dc.contributor.author Ozalp, Veli Cengiz
dc.contributor.author Sudagidan, Mert
dc.contributor.other Basic Sciences
dc.date.accessioned 2024-07-05T15:18:56Z
dc.date.available 2024-07-05T15:18:56Z
dc.date.issued 2021
dc.department Atılım University en_US
dc.department-temp [Soyucok, Ali] Mehmet Akif Ersoy Univ, Agr Livestock & Food Res & Applicat Ctr, TR-15030 Burdur, Turkey; [Yurt, Mediha Nur Zafer; Sudagidan, Mert] Konya Food & Agr Univ, KIT ARGEM R&D Ctr, TR-42080 Meram, Konya, Turkey; [Altunbas, Osman] Konya Food & Agr Univ, SARGEM, TR-42080 Meram, Konya, Turkey; [Ozalp, Veli Cengiz] Atilim Univ, Med Sch, Dept Med Biol, TR-06830 Ankara, Turkey en_US
dc.description Özalp, Veli Cengiz/0000-0002-7659-5990; Yurt, Mediha Nur Zafer/0000-0002-3064-3811; Soyucok, Ali/0000-0003-2626-5827 en_US
dc.description.abstract Tarhana is one of the favourable traditional fermented food consumed as a soup. Different flour, vegetables, spices and yogurt are main constituents and they compose of microbiota of Tarhana. In this study, bacterial communities in each fermentation process and in their constituents were identified by metagenomic analysis. Also, chemical properties (pH, acidity, salt content and dry matter) were analysed in each step. The results showed that in the dough formation, mainly Lactobacillus, Bacillus, Enterococcus and Streptococcus were present and after Day 4, Clostridium and Bacillus became dominant, after drying Clostridium disappeared and in the final product bacterial communities from Bacillus and Streptococcus genus were observed. Chemical analysis showed that pH decreased from 4.94 to 4.46, acidity increased by time at the beginning of fermentation from 7.5% to 22.5% in first 6 days period, then, became stable at 14% in drying process. Salt content increased by time from 1.74 to 3.08 g salt/100 g Tarhana in first 8 days and in drying process salt content was recorded as 2.81-2.90 and dry matter was obtained as 94 g dry matter/100 g Tarhana in the final product. This study elucidated the effects of ingredients, raw materials and how microbiota and chemical properties changes during fermentation steps of home-made traditional Tarhana production and thus preparation methods could be developed to obtain standardized Tarhana products for industrial production in future. en_US
dc.identifier.citationcount 13
dc.identifier.doi 10.1016/j.fbio.2020.100824
dc.identifier.issn 2212-4292
dc.identifier.issn 2212-4306
dc.identifier.scopus 2-s2.0-85097423072
dc.identifier.scopusquality Q2
dc.identifier.uri https://doi.org/10.1016/j.fbio.2020.100824
dc.identifier.uri https://hdl.handle.net/20.500.14411/1924
dc.identifier.volume 39 en_US
dc.identifier.wos WOS:000609112400006
dc.identifier.wosquality Q1
dc.institutionauthor Özalp, Veli Cengiz
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 16
dc.subject Tarhana en_US
dc.subject Metagenomics en_US
dc.subject Bacterial communities en_US
dc.subject Chemical properties en_US
dc.title Metagenomic and Chemical Analysis of Tarhana During Traditional Fermentation Process en_US
dc.type Article en_US
dc.wos.citedbyCount 16
dspace.entity.type Publication
relation.isAuthorOfPublication 5698576b-38e7-4cc8-9551-3e06cf62ede8
relation.isAuthorOfPublication.latestForDiscovery 5698576b-38e7-4cc8-9551-3e06cf62ede8
relation.isOrgUnitOfPublication c6d3b3b7-f103-4779-9789-92b2e2420f2d
relation.isOrgUnitOfPublication.latestForDiscovery c6d3b3b7-f103-4779-9789-92b2e2420f2d

Files

Collections