Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

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dc.authorid0000-0003-1537-2416
dc.authorid0000-0001-6425-9896
dc.contributor.authorTanguler, Hasan
dc.contributor.authorErten, Huseyin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2013
dc.departmentNiğde ÖHÜ
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [106O670]; Cukurova University Academic Research Projects Unit [ZF2006BAP17, ZF2006D31]
dc.description.sponsorshipThe authors thank the Scientific and Technological Research Council of Turkey (TUBITAK, Project No.: 106O670) and Cukurova University Academic Research Projects Unit (Project No.: ZF2006BAP17 and ZF2006D31) for financial support, and Hacinin Salgami Co. (Adana, Turkey) for providing black carrot for this study. Thanks also to Dr Adnan Bozdogan for statistical analysis.
dc.identifier.doi10.3906/tar-1205-37
dc.identifier.endpage220
dc.identifier.issn1300-011X
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84875722819
dc.identifier.scopusqualityQ2
dc.identifier.startpage212
dc.identifier.trdizinid142740
dc.identifier.urihttps://dx.doi.org/10.3906/tar-1205-37
dc.identifier.urihttps://hdl.handle.net/11480/4471
dc.identifier.volume37
dc.identifier.wosWOS:000321226700011
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherTUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY
dc.relation.ispartofTURKISH JOURNAL OF AGRICULTURE AND FORESTRY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAutochthonous culture
dc.subjectlactic acid bacteria
dc.subjectlactic acid fermentation
dc.subjectnaturally fermented beverage
dc.subjectshalgam (salgam)
dc.subjectstarter culture
dc.titleSelection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage
dc.typeArticle

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