Microbiological studies and mycotoxin analysis of a fermented cereal product (Tarhana)

ARICI M.

ERNAHRUNGS-UMSCHAU, vol.47, no.12, pp.477-480, 2000 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 12
  • Publication Date: 2000
  • Journal Name: ERNAHRUNGS-UMSCHAU
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.477-480
  • Yıldız Technical University Affiliated: No

Abstract

Tarhana, a fermented and dried yoghurt-cereal mixture, is an important component of the daily diet in Turkey. A total of 31 commercial Tarhana samples were analyzed microbiologically and for mycotoxins. The pH which was determined as well ranged from 3.8 to 4.9. Total counts of aerobic-mesophilic bacteria were 1.5 x 10(2)-7.1x 10(6) cfu/g. Coliforms, Escherichia coli and Staphyococcus aureus have not been found in any sample. Eleven out of 31 samples contained lactic acid bacteria at concentrations between 18 and 4.1x 10(4) cfu/g. Four Tarhana samples (12.9%) contained aflatoxin B-1.