Microbial, chemical and sensory properties of shalgams made using different production methods

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dc.contributor.authorTanguler H.
dc.contributor.authorSaris P.E.J.
dc.contributor.authorErten H.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2015
dc.departmentNiğde ÖHÜ
dc.description.abstractBACKGROUND: 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.
dc.identifier.doi10.1002/jsfa.6781
dc.identifier.endpage1015
dc.identifier.issn0022-5142
dc.identifier.issue5
dc.identifier.pmid24924855
dc.identifier.scopus2-s2.0-84924292214
dc.identifier.scopusqualityQ1
dc.identifier.startpage1008
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.6781
dc.identifier.urihttps://hdl.handle.net/11480/1916
dc.identifier.volume95
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherJohn Wiley and Sons Ltd
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAutochthonous starter culture
dc.subjectFermented beverage
dc.subjectLactic acid bacteria
dc.subjectLactic acid fermentation
dc.subjectLactobacillus plantarum
dc.subjectShalgam
dc.titleMicrobial, chemical and sensory properties of shalgams made using different production methods
dc.typeArticle

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