A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam)

ERTEN H., Tanguler H., Canbas A.

FOOD REVIEWS INTERNATIONAL, cilt.24, sa.3, ss.352-359, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 24 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/87559120802089324
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.352-359
  • Anahtar Kelimeler: shalgam, lactic acid fermentation, lactic acid bacteria, black carrot, traditional fermented beverage, CARROT, SOURDOUGH, BACTERIA, FERMENTATIONS, ANTHOCYANINS, CULTURES
  • Çukurova Üniversitesi Adresli: Evet

Özet

Shalgam is a traditional lactic acid fermented beverage in which black carrot, bulgur flour, sourdough, salt, turnip, and water are used for production. It is a red coloured, cloudy and sour soft drink mainly consumed in southern Turkey, however, its consumption is currently increasing in other parts, as well. Shalgam is produced on an industrial scale. Although there is no standard production technique in industry, it could be stated that there are two methods for shalgam production: the traditional method and the direct method. The traditional method comprises sourdough fermentation and carrot fermentation. In the direct method, however, the sourdough fermentation is omitted and only the carrot fermentation is applied. During fermentation, mainly lactic acid bacteria give shalgam its typical taste and favour by producing lactic acid, ethanol, and some other organic compounds. This article reviews some aspects of shalgam production.