Effect of Temperature on Microbial Change during Carrot Fermentation in Shalgam Beverage Production

Akkız Çankaya, Hasan Tangüler

Abstract


There is no standard production method and used temperature related to the production of shalgam, one of the traditional fermented herbal products of our country. However, in the production of shalgam, which is very popular in our provinces like Adana, Icel, Hatay, a method called traditional method is generally used in industrial scale. In this study, the effect of different temperature on the microbial flora was examined by using the conventional method in the production of turnip juice. For this purpose, firstly dough fermentation was carried out to obtain the extract and then mixed with other raw materials. Carrot fermentation was carried out at different temperatures (10°C, 22°C and 35°C). The numbers of lactic acid bacteria, total mesophilic aerobic bacteria, coliform bacteria and total yeast were counted during fermentation in the experiments. As soon as fermentation begins, an increase in the counts of lactic acid bacteria, total mesophilic aerobic bacteria and yeast, a decrease in the counts of coliform bacteria were determined. In addition, the application of different temperatures caused the considerable effect on the duration of carrot fermentation. As the temperature increased, the fermentation time decreased.

Keywords


Shalgam (Salgam) beverage; Traditional method; Temperature; Microbial growth; Black carrot

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DOI: https://doi.org/10.24925/turjaf.v6i6.749-755.1863

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: