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, cilt.95, sa.5, ss.1008-1015, 2015 (SCI-Expanded, Scopus)

• 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.