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Article

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.

International journal of food microbiology - 31 Oct 2009

Sengun Ilkin Yucel, Nielsen Dennis S, Karapinar Mehmet, Jakobsen Mogens

Abstract excerpt

Tarhana is a traditional fermented product produced from a mixture of spontaneously fermented yogurt and wheat flour in Turkey. The aims of the present study were to enumerate and identify for the first time by molecular biology-based methods predominant lactic acid bacteria (LAB) isolated during processing of Tarhana. Samples were collected from eight different regions of Turkey. In order to explore the...

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Identifiers

PMID: 19703719
DOI: 10.1016/j.ijfoodmicro.2009.07.033

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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