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Öğe Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage(SPRINGER INDIA, 2017) Tanguler, Hasan; Selli, Serkan; Sen, Kemal; Cabaroglu, Turgut; Erten, HuseyinShalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.Öğe Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures(Wiley, 2021) Tanguler, Hasan; Bozdogan, Adnan; Aksay, Salih; Kelebek, Hasim; Erten, HuseyinRecently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are two principal procedures used by producers for salgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in salgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in salgam produced by the direct procedure, while the highest values were determined in salgam produced by the addition ofLactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in salgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applications Salgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of salgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of salgams produced by using autochthonous LAB starter cultures isolated from various previous salgam fermentations. The aim of this study was to compare not only the salgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of salgams produced by traditional and direct methods. We found that salgam produced byLb. plantarumrepresented the highest amount of solid matter, ash, and color intensity compared to the other salgams. However, the highest anthocyanin was obtained in salgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in salgams.Öğe Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2014) Tanguler, Hasan; Utus, Demet; Erten, HuseyinIn this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black carrots 3, 6 and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD280 between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam.Öğe Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices(Sidas Medya A.S., 2023) Tanguler, Hasan; Erten, HuseyinThis study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice samples produced by fermentation with Lactiplantibacillus plantarum were filtered through a 0.45µm diameter filter and stored at 4°C and 20°C temperatures for six months. Significant decreases in the microbial population of beverages were found by microfiltration, and logaritmic reductions were between 3.60 and 4.96 log cuf/mL in shalgam samples. It was found that microfiltration could be used in the production of shalgam juice to reduce the population of microorganisms before storage, and microbial growth could be inhibited by storing micro-filtered juices at 4°C during storage. During storage at 4°C, micro-filtered shalgam juices were preferred over other shalgam samples. Sensory properties of shalgam juices stored at 4°C were preserved better than those of shalgam samples stored at 20°C. Results indicated that microfiltration treatment and/or cold-storage at 4°C could increase the shelf-life and improve sensory properties of shalgam juices, and this combination of treatments could be recommended as an alternative to thermal pasteurization, which might be unfavoured by many consumers. © 2023 ARSMB-KVBMG. All rights reserved.Öğe Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields(DE GRUYTER OPEN LTD, 2016) Yagmur, Gulten; Tanguler, Hasan; Leventdurur, Sezgi; Elmaci, Simel Bagder; Turhan, Emel Unal; Francesca, Nicola; Erten, HuseyinEight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria and yeasts were isolated and identified and used in different combinations to produce liquid sourdoughs. Microbiological and physicochemical characteristics of the experimental sourdoughs made with different flour types and dough yields were studied. The main lactic acid bacteria species identified were Lactobacillus (L.) sanfranciscensis, Pediococcus pentosaceus, L. plantarum, L. namurencis, L. rossiae, Leuconostoc mesenteroides and L. zymae. L. spicheri, L. paralimentarius, L. mindensis, L. farciminis, L. acetotolerans, L. casei, Enterococcus faecium and Enterococcus durans were also found in sourdoughs at subdominant levels. Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs. Lactic acid bacteria and yeasts of liquid sourdoughs after fermentation were in the range of 9.61-9.89 log cfu/g and 6.55-7.36 log cfu/g, respectively. Various chemical parameters such as pH, total titratable acidity, lactic and acetic acids, ethanol and sugars were determined for liquid sourdoughs. Acidification and metabolite contents of these products were different, depending on the starter culture, flour type and dough yield. Total titratable acidity was more pronounced in the sourdoughs produced with whole wheat flour (14.08 mL NaOH) and rye flour (13.56 mL NaOH), dough yield 250 (13.93 mL NaOH) and control sample (13.12 mL NaOH) which were produced without inoculum.Öğe Importance of Yeasts and Lactic Acid Bacteria in Food Processing(SPRINGER, 2014) Erten, Huseyin; Agirman, Bilal; Gunduz, Cennet Pelin Boyaci; Carsanba, Erdem; Sert, Selvihan; Bircan, Sezgi; Tanguler, Hasan; Malik, A; Erginkaya, Z; Ahmad, S; Erten, H[Abstract Not Available]Öğe Influence of Lachancea thermotolerans on cv. Emir wine fermentation(WILEY-BLACKWELL, 2016) Balikci, Eren Kemal; Tanguler, Hasan; Jolly, Neil P.; Erten, HuseyinThe present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and sequential fermentations in cv. Emir grape must. Faster fermentation rates were observed in wine made with a pure culture of S. cerevisiae and wine produced with simultaneously inoculated cultures of L. thermotolerans and S. cerevisiae. Both L. thermotolerans and S. cerevisiae gave high population numbers. The use of L. thermotolerans in mixed and sequential cultures led to an increase in final total acidity content in the wines, varying in the range 5.40-6.28g/l (as tartaric acid), compared to pure culture S. cerevisiae, which gave the lowest level of total acidity (5g/l). The increase was in the order of 1.18-2.06g/l total acidity. Increase in final acidity by the use of L. thermotolerans might be useful to improve wines with low acidity due to global climate change. Volatile acidity levels (as acetic acid) were in the range 0.53-0.73g/l, while the concentration of ethyl alcohol varied in the range 10.76-11.62% v/v. Sequential fermentations of wines and pure culture fermentation of L. thermotolerans resulted in reduction in the concentrations of acetaldehyde and higher alcohols, with exception of N-propanol and esters. According to the sensory analysis, wine obtained with sequential inoculation of L. thermotolerans followed by inoculation of S. cerevisiae after 24h, and simultaneous inoculation of these yeasts, was the most preferred. Copyright (c) 2016 John Wiley & Sons, Ltd.Öğe Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage(TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY, 2013) Tanguler, Hasan; Erten, HuseyinThe present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previously from shalgam samples produced in the university laboratory and by small- and large-scale producers in industry were used. Pasteurized black carrot juice was inoculated individually with these selected LAB strains and fermented for 10 days. The strains of Lb. plantarum gave the highest numbers during fermentations with a range of 9.40-9.16 log cfu mL(-1). Lb. plantarum(bx) produced the highest total acidity, 22.86 g L-1 as lactic acid, followed by Lb. paracasei subsp. paracasei 2, Lb. plantarum(alpha), Lb. plantarum(ax), and Lb. fermentum, with a range of 20.45-22 g L-1 lactic acid. Only Lb. delbrueckii subsp. delbrueckii and Lb. fermentum grew at 45 degrees C, but none of the LAB species grew with 18% NaCl and at pH 9.6. During the sensory analysis, the most preferred sample was that obtained by Lb. plantarum(bx), followed by Lb. fermentum and Lb. paracasei subsp. paracasei 2. These findings indicate that Lb. plantarum(bx), Lb. fermentum, and Lb. paracasei subsp. paracasei 2 have potential as starter cultures for the production of shalgam.Öğe Shalgam (Salgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot(CRC PRESS-TAYLOR & FRANCIS GROUP, 2016) Erten, Huseyin; Tanguler, Hasan; Hui, YH; Evranuz, EO[Abstract Not Available]Öğe The influence of two yeast strains on fermentation and flavour composition of cider(Wiley, 2022) Tanguler, Hasan; Erten, HuseyinTwo commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.
