Diversity and Stability of Yeast Species During the Fermentation of Tarhana
作者： Serap Özel , Seba Sabanoğlu , Ahmet Hilmi Çon , Ömer Şimşek , None
DOI: 10.1080/08905436.2014.996895
关键词:
摘要: Tarhana is a traditional cereal-based fermented food produced with mixture of yoghurt and flour. The main microbiota in the fermentation tarhana yeast, together lactic acid bacteria. In this study, yeast home-made (HMT) plant-type (PTT) dough samples was evaluated compared during fermentation. Culture-dependent LSU ITS-5.8S rDNA sequence analysis isolates collected clarified 45 selected representing different clusters. These displayed high homologywith species Pichia kudriavzevii (11), Candida glabrata humilis (10), Saccharomyces cerevisiae (7), Kluyveromyces marxianus (4), Kazachstania servazzi (1), unispora (1). Additionally, both culture-dependent PCR-Denaturated Gradient Gel Electrophoresis (PCR-DGGE) analyses showed that S. cerevisiae, P. K. were abundant HMT whereas kudri...
dissem.in参考文章(20)
Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys, Peter Vandamme, Heide-Marie Daniel, Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs Fems Yeast Research. ,vol. 10, pp. 471- 481 ,(2010) , 10.1111/J.1567-1364.2010.00621.X
A. H. Çon, S. Özel, Ö. Şi̇mşek, Comparison of microbiological and chemical properties of home and plant-type Uşak tarhana dough during fermentation. GIDA - Journal of Food. ,vol. 37, pp. 341- 348 ,(2012)
C. Garofalo, G. Silvestri, L. Aquilanti, F. Clementi, PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone Journal of Applied Microbiology. ,vol. 105, pp. 243- 254 ,(2008) , 10.1111/J.1365-2672.2008.03768.X
Roel Van der Meulen, Ilse Scheirlinck, Ann Van Schoor, Geert Huys, Marc Vancanneyt, Peter Vandamme, Luc De Vuyst, Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Applied and Environmental Microbiology. ,vol. 73, pp. 4741- 4750 ,(2007) , 10.1128/AEM.00315-07
Bulent Kabak, Alan D. W. Dobson, An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition. ,vol. 51, pp. 248- 260 ,(2011) , 10.1080/10408390903569640
Sara Valmorri, Rosanna Tofalo, Luca Settanni, Aldo Corsetti, Giovanna Suzzi, Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology. ,vol. 97, pp. 119- 129 ,(2010) , 10.1007/S10482-009-9392-X
L. De Vuyst, G. Vrancken, F. Ravyts, T. Rimaux, S. Weckx, Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota Food Microbiology. ,vol. 26, pp. 666- 675 ,(2009) , 10.1016/J.FM.2009.07.012
Ilkin Yucel Sengun, Dennis S. Nielsen, Mehmet Karapinar, Mogens Jakobsen, Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food. International Journal of Food Microbiology. ,vol. 135, pp. 105- 111 ,(2009) , 10.1016/J.IJFOODMICRO.2009.07.033
Luca Settanni, Hasan Tanguler, Giancarlo Moschetti, Stefano Reale, Valeria Gargano, Huseyin Erten, Evolution of fermenting microbiota in tarhana produced under controlled technological conditions Food Microbiology. ,vol. 28, pp. 1367- 1373 ,(2011) , 10.1016/J.FM.2011.06.008
Anna Greppi, Kalliopi Rantisou, Wilfrid Padonou, Joseph Hounhouigan, Lene Jespersen, Mogens Jakobsen, Luca Cocolin, Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin. International Journal of Food Microbiology. ,vol. 165, pp. 200- 207 ,(2013) , 10.1016/J.IJFOODMICRO.2013.05.004