The Use of Yogurt as Starter in Rock Samphire (Crithmum Maritimum L.) Fermentation

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dc.contributor.authorÖzcan, M.
dc.date.accessioned2020-03-26T16:36:22Z
dc.date.available2020-03-26T16:36:22Z
dc.date.issued2000
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractAerial 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.en_US
dc.identifier.citationÖzcan, 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
dc.identifier.doi10.1007/s002170050575en_US
dc.identifier.endpage426en_US
dc.identifier.issn1438-2377en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage424en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s002170050575
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17272
dc.identifier.volume210en_US
dc.identifier.wosWOS:000086654800009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, M.
dc.language.isoenen_US
dc.publisherSpringer Verlagen_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectrock samphireen_US
dc.subjectCrithmum maritimumen_US
dc.subjectUmbelliferaeen_US
dc.subjectbrine concentrationen_US
dc.subjectfermentationen_US
dc.titleThe Use of Yogurt as Starter in Rock Samphire (Crithmum Maritimum L.) Fermentationen_US
dc.typeArticleen_US

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