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

Tanguler H., Saris P. E. J., ERTEN H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.95, sa.5, ss.1008-1015, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95 Sayı: 5
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1002/jsfa.6781
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1008-1015
  • Anahtar Kelimeler: shalgam, fermented beverage, lactic acid fermentation, autochthonous starter culture, lactic acid bacteria, Lactobacillus plantarum, LACTIC-ACID BACTERIA, FERMENTATION, IDENTIFICATION, SELECTION, EVOLUTION, STARTER, YEASTS, SALGAM
  • Çukurova Üniversitesi Adresli: Evet

Özet

BACKGROUNDShalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods.