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