Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

• Published in: Journal of food science and technology Vol. 49; no. 5; pp. 601 - 607
• Main Authors: Turantas, Fulya, Kemahliolu, Kemal
• Format: Journal Article
• Language: English
• Published: India Springer-Verlag 01.10.2012; Springer Nature B.V
• Subjects: Analytical chemistry; Bacteria; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; E coli; Escherichia coli; Fermentation; Flour; Food; Food Science; Microorganisms; Nutrition; Original; Original Article; Pathogenesis; Salmonella typhimurium; Staphylococcus aureus; Yogurt; Fermented foods; Pathogen survival; Acid-resistant pathogens; Tarhana
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-010-0200-4

The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus , S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T 1 ) and 0.75 (T 2 ). The pH and E h values of samples were around 4.0–4.5 and 130–160 mV during fermentation and storage period in both batches, respectively. Moisture and a w values in T 1 and T 2 samples significantly decreased ( p  < 0.05) between the 3rd–7th days of production at 11.2–11.6% and 0.52–0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased ( p  < 0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences ( p  > 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.