Tanguler, HasanErten, Huseyin2024-11-072024-11-0720231304-7582https://doi.org/10.24323/akademik-gida.1382914https://hdl.handle.net/11480/11282This study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice samples produced by fermentation with Lactiplantibacillus plantarum were filtered through a 0.45µm diameter filter and stored at 4°C and 20°C temperatures for six months. Significant decreases in the microbial population of beverages were found by microfiltration, and logaritmic reductions were between 3.60 and 4.96 log cuf/mL in shalgam samples. It was found that microfiltration could be used in the production of shalgam juice to reduce the population of microorganisms before storage, and microbial growth could be inhibited by storing micro-filtered juices at 4°C during storage. During storage at 4°C, micro-filtered shalgam juices were preferred over other shalgam samples. Sensory properties of shalgam juices stored at 4°C were preserved better than those of shalgam samples stored at 20°C. Results indicated that microfiltration treatment and/or cold-storage at 4°C could increase the shelf-life and improve sensory properties of shalgam juices, and this combination of treatments could be recommended as an alternative to thermal pasteurization, which might be unfavoured by many consumers. © 2023 ARSMB-KVBMG. All rights reserved.eninfo:eu-repo/semantics/openAccessConsumer preferenceLactiplantibacillus plantarumLogarithmic reduction valueMicrofiltrationShalgam (salgam) juiceStorage temperatureArticle21321121910.24323/akademik-gida.13829142-s2.0-85177850165Q4