Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage

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dc.authoridKabak, Bulent/0000-0001-7816-6308
dc.authoridTanguler, Hasan/0000-0001-6425-9896
dc.authoridMacit, Hasan/0000-0002-8227-7868
dc.authoridMujdeci, GAMZE NUR/0000-0002-8741-0410
dc.contributor.authorMujdeci, Gamze Nur
dc.contributor.authorTanguler, Hasan
dc.contributor.authorMacit, Hasan
dc.contributor.authorKabak, Bulent
dc.date.accessioned2024-11-07T13:31:30Z
dc.date.available2024-11-07T13:31:30Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractShalgam is a traditional Turkish beverage derived from the natural fermentation of purple carrots (Daucus carota) that boasts valuable antioxidant and prebiotic properties. These features of shalgam increase efforts to enhance its shelf life and ensure safe consumption. In this study, the effects of three different preservatives (sodium benzoate, potassium sorbate, or natamycin) on the physicochemical and microbiological properties of shalgam produced at laboratory scale and stored at room temperature for six months were investigated. Each preservative was used in four different concentrations (25, 100, 400, and 800 mg/L) to assess their impacts on the population of lactic acid bacteria (LAB) and yeast. After determining the total acidity and pH of the samples, colorimetric measurements were performed. The isolated LAB were defined using the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/TOF MS) method. The addition of preservatives did not significantly affect the pH of the shalgam samples (3.44-3.52) compared to the control sample (3.43). However, a slight increase was observed in the total acidity of preservative-treated samples, with the highest level (5.61 g/L lactic acid) recorded in samples containing 100 mg/L sodium benzoate. Lacticaseibacillus paracasei subsp. paracasei, which has the potential to impart probiotic properties to shalgam, was the predominant LAB species in both non-treated and preservative-treated samples. The use of preservatives significantly reduced the total number of yeasts, which may cause spoilage in shalgam. The results indicate that using sodium benzoate at a concentration of 100 mg/L is the optimum method for shalgam production, resulting in the highest total acidity value obtained. Overall, the findings provide a significant contribution to prolonging the shelf life of shalgam, a beverage with immense production and consumption potential worldwide.
dc.description.sponsorshipTurkish Scientific and Research Council
dc.description.sponsorshipNo Statement Available
dc.identifier.doi10.3390/foods12224075
dc.identifier.issn2304-8158
dc.identifier.issue22
dc.identifier.pmid38002133
dc.identifier.scopus2-s2.0-85178370164
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12224075
dc.identifier.urihttps://hdl.handle.net/11480/14865
dc.identifier.volume12
dc.identifier.wosWOS:001120839800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectlactic acid bacteria
dc.subjectyeast
dc.subjectidentification
dc.subjectMALDI-TOF/TOF MS
dc.subjectfermentation
dc.subjectpotassium sorbate
dc.subjectsodium benzoate
dc.subjectnatamycin
dc.subjectstorage
dc.titleEffect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage
dc.typeArticle

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