The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalg

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dc.contributor.authorTangüler, Hasan
dc.date.accessioned2024-11-07T13:16:28Z
dc.date.available2024-11-07T13:16:28Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractŞalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its\rname from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain\rturbidity and sour taste. This research was carried out to determine the effect of using an\rautochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the\rdirect production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot\ror 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was\rproduced. The added starter culture enabled the fermentation to start quickly and the maximum total\racidity and LAB count was reached earlier. Besides, the addition of starter culture significantly\raffected the overall composition of şalgam. In the production of shalgam beverage, the use of\rhorizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be\rrecommended
dc.identifier.doi10.24925/turjaf.v9i10.1759-1766.4246
dc.identifier.endpage1766
dc.identifier.issn2148-127X
dc.identifier.issue10
dc.identifier.startpage1759
dc.identifier.trdizinid515137
dc.identifier.urihttps://doi.org/10.24925/turjaf.v9i10.1759-1766.4246
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/515137
dc.identifier.urihttps://hdl.handle.net/11480/12340
dc.identifier.volume9
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleThe Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalg
dc.typeArticle

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