The Use of Yogurt as Starter in Rock Samphire (Crithmum Maritimum L.) Fermentation
Yükleniyor...
Dosyalar
Tarih
2000
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Verlag
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Aerial parts of rock samphire (Crithmum maritimum L., Umbelliferae) growing along the seaside in Antalya and Mersin (southern Turkey) were randomly collected in June 1998. Flesh leaves and stems in 8% salt and 8% salt + 1% yogurt + 1% sugar (saccharose) were fermented for 25 days. Some chemical and microbiological analyses were made in brines during fermentation. The observed final product colour, flavour, odour, high acidity and lactic acid bacteria (LAB) activity, low pH, decreases fermentation time and lack of growth coliform bacteria after 10 days of fermentation indicated that the 8% salt + 1% yogurt + 1% sugar samples were superior to the 8% salt brines samples. The brine variety affected the final product quality more than the harvest region did. For both sample-types, fermentation time was determined as 15 to 25 days with regard to end-product flavour and odour, brine acidity and pH, and LAB activity.
Açıklama
Anahtar Kelimeler
rock samphire, Crithmum maritimum, Umbelliferae, brine concentration, fermentation
Kaynak
European Food Research and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
210
Sayı
6
Künye
Özcan, M., (2000). The Use of Yogurt as Starter in Rock Samphire (Crithmum Maritimum L.) Fermentation. European Food Research and Technology, 210(6), 424-426. Doi: 10.1007/s002170050575
