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

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArici, M
dc.date.accessioned2024-06-12T11:16:01Z
dc.date.available2024-06-12T11:16:01Z
dc.date.issued2000
dc.departmentTrakya Üniversitesien_US
dc.description.abstractTarhana, 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.en_US
dc.identifier.endpage+en_US
dc.identifier.issn0174-0008
dc.identifier.issue12en_US
dc.identifier.startpage477en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24166
dc.identifier.volume47en_US
dc.identifier.wosWOS:000166418100004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isodeen_US
dc.publisherUmschau Verlagen_US
dc.relation.ispartofErnahrungs-Umschauen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTarhanaen_US
dc.subjectMicrobiological Studiesen_US
dc.subjectMycotoxin Analysisen_US
dc.subjectFoodsen_US
dc.titleMicrobiological studies and mycotoxin analysis of a fermented cereal product (Tarhana)en_US
dc.typeArticleen_US

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