Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure

(2014) Stefano Campanaro et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

(2011) Bulent Kabak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

(2011) Luca Settanni et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

(2009) Ilkin Yucel Sengun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations

(2009) K. De Bruyne et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY