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

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.5, pp.1008-1015, 2015 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 95 Issue: 5
• Publication Date: 2015
• Doi Number: 10.1002/jsfa.6781
• Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.1008-1015
• Keywords: 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 University Affiliated: Yes

Abstract

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