Sakarya University Faculty of Engineering Food Engineering member Doç. Dr. Ayşe Avcı’s project named “Isolation of Probiotic Bacillus Strains from Homemade Tarhana Obtained from Different Regions and Their Potential Utilization in Various Food Matrices" which has been accepted within the scope of 1001-The Scientific and Technological Research Projects Finding Program by TÜBİTAK. In the study, tarhana, which has been important traditional fermented food in our country and contains mainly lactic acid which is known to contain bacteria, will be evaluated for the presence of probiotic Bacillus. The importance of Bacillus genus bacteria as probiotics is that they have a spore-like structure. Because of having spore-like structure they are resistant to extreme environments such as heat-treated foods. Probiotic Bacillus obtained from the study which can be used in various food usage possibilities of the products will be investigated. The project manager is Doç. Dr. Ayşe Avcı. Prof. Dr. Serap Coşansu Akdemir, Prof. Dr. Omca Demirkol, Dr. Öğr. Üyesi İnci Cerit and Arş Gör. Dr. Elif Sezer will work as a researcher. Bolu Abant İzzet Baysal University Faculty of Engineering Food Engineering member Prof. Dr. İbrahim Çakır will also work as an advisor.
