Document Detail

The fermentation of trahanas: a milk-wheat flour combination.
MedLine Citation:
PMID:  8332586     Owner:  NLM     Status:  MEDLINE    
The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in which Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07-4.75, the acidity 0.60-1.00%, the moisture content 8.6-11.5% and the protein content 10.4-13.6%. The product offers possibilities as an increased nutritive value or high-protein food.
E S Lazos; G Aggelousis; M Bratakos
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  44     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1993 Jul 
Date Detail:
Created Date:  1993-08-16     Completed Date:  1993-08-16     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  45-62     Citation Subset:  IM    
Department of Food Technology, School of Food Technology & Nutrition, TEI of Athens, Greece.
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MeSH Terms
Hot Temperature
Hydrogen-Ion Concentration
Lactobacillus / metabolism
Leuconostoc / growth & development,  metabolism
Milk* / chemistry,  metabolism,  microbiology
Proteins / analysis
Streptococcus / growth & development,  metabolism
Triticum* / chemistry,  metabolism,  microbiology
Reg. No./Substance:

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