Optimization of the fermentation of inoculation material for the production of tarhana dough in a semi-continuous system

In this study, it was aimed to optimize tarhana dough fermentation by making consecutive passages from fermented tarhana dough in order to prepare fresh tarhana dough. The stability of the dough microbiota responsible for the fermentation was evaluated during the passages to the doughs. Fermentation temperature and pH value of fermented dough used in passage were found to be effective on microbiota responsible for fermentation, while the effect of passage rates was limited. The inter passage fermentation time was fixed depending on the increase of the passage numbers in all dough groups. Composition of organic acid and total volatile component produced during tarhana dough fermentation were also affected by different fermentation conditions. According to the executed passage numbers, using fermentation temperature of 25 °C and pH 3.70 under different fermentation ratios provided the fastest microbial stability to the dough with the sufficient acidity level and rich concentration of volatile compounds. According to the findings obtained from this study, tarhana dough fermentations, which are still performed by spontaneous fermentation in Turkey, can be carried out by a controlled manner.