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    Influence of temperatures and fermentation behaviour of mixed cultures of williopsis saturnus var. saturnus and saccharomyces cerevisiae associated with winemaking
    (2013) Tanguler H.
    Up to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24°C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant.
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    Microbial, chemical and sensory properties of shalgams made using different production methods
    (John Wiley and Sons Ltd, 2015) Tanguler H.; Saris P.E.J.; Erten H.
    BACKGROUND: Shalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods. RESULTS: Different production methods using traditional method (dough fermentation and carrot fermentation), direct method (without dough fermentation) and with the addition of starter cultures were applied to produce shalgams. The final amounts of total acidity as lactic acid (6.33-9.22 g L-1), pH (3.42-3.55), the counts of lactic acid bacteria (7.43-7.74 log CFU mL-1), total mesophilic aerobic bacteria (7.03-7.46 log CFU mL-1), yeasts (6.96-7.50 log CFU mL-1) and non-Saccharomyces yeasts (4.21-5.19 log CFU mL-1) were found. Lactobacillus plantarum and then Lb. buchneri were the most frequently isolated bacteria in shalgam samples. Sensory evaluation of shalgams showed that sample produced using traditional method with starter additions obtained highest scores. CONCLUSION: This study showed that addition of starter lactic acid bacteria cultures improved the quality of shalgams. Analysis of the results indicated that the direct method for the production of shalgam is not preferable. The data obtained can be useful for industrial shalgam producers. © 2014 Society of Chemical Industry.