Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios.

塔哈纳（Tarhana）是在分批生产的系统中生产的，其微生物群已根据成分的微生物负荷而发生了变化。为了稳定微生物群，在不同的温度范围（25和30°C），pH（3.70和4.00）和接种率（5％，10和15％）下对乳酸菌（LAB）多样性进行了反冲作用在塔汉纳面团中测定。在所有经过倒坡处理的塔哈纳面团样品中，LAB和总有氧中温细菌（TAMB）数量均增加。温度和pH值显着影响塔尔哈纳的微生物多样性，而不同的接种率却没有。在不依赖于所施加的温度在pH 4.00下回斜后，塔汉纳面团显示出复杂的塔汉纳菌群。在pH 3.70和25°C下进行反倾斜时，Tarhana菌群稳定并在几个周期后变得稳定。最终反冲后在所有面团样品中发现的LAB种类为植物乳杆菌，法典乳杆菌和短乳杆菌，其能够执行在所有测试的条件下发酵。为了在塔哈纳生产的工业水平上获得稳定的LAB种群，这项工作表明，建议在pH 3.70和25°C下以任何接种比例进行反倾斜。