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M. Arici, Tekirdag
Salgam, a drink of red carrots and turnips, is produced by yeast fermentation and spontananeous lactic acid fermentation and is widely consumed in southern Turkey.
Analytical results of 25 Salgam samples are as follows: pH 3.16–3.60, total acidity 0.106–0.718, total lactic acid content 0.578 and 3.632 g/L, total bacterial counts 8.0x105–6.1x107 cfu/ml, yeast counts 1.1x104–3.1x107 cfu/ml, and lactic acid bacteria counts 1.0x104–4.7x107 cfu/ml. The isolated lactic acid bacteria have been found to be members of the genus Lactobacillus, and Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei to be the dominant species. EU01/04
Keywords: Salgam / chemical properties / microbiological properties / lactic acid bacteria
Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 01/04 ab Seite 10.
M. Arici, Tekirdag
Salgam, a drink of red carrots and turnips, is produced by yeast fermentation and spontananeous lactic acid fermentation and is widely consumed in southern Turkey.
Analytical results of 25 Salgam samples are as follows: pH 3.16–3.60, total acidity 0.106–0.718, total lactic acid content 0.578 and 3.632 g/L, total bacterial counts 8.0x105–6.1x107 cfu/ml, yeast counts 1.1x104–3.1x107 cfu/ml, and lactic acid bacteria counts 1.0x104–4.7x107 cfu/ml. The isolated lactic acid bacteria have been found to be members of the genus Lactobacillus, and Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei to be the dominant species. EU01/04
Keywords: Salgam / chemical properties / microbiological properties / lactic acid bacteria
Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 01/04 ab Seite 10.
Microbiological and chemical properties of a drink called Salgam
M. Arici, Tekirdag
Salgam, a drink of red carrots and turnips, is produced by yeast fermentation and spontananeous lactic acid fermentation and is widely consumed in southern Turkey.
Analytical results of 25 Salgam samples are as follows: pH 3.16–3.60, total acidity 0.106–0.718, total lactic acid content 0.578 and 3.632 g/L, total bacterial counts 8.0×105–6.1×107 cfu/ml, yeast counts 1.1×104–3.1×107 cfu/ml, and lactic acid bacteria counts 1.0×104–4.7×107 cfu/ml. The isolated lactic acid bacteria have been found to be members of the genus Lactobacillus, and Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei to be the dominant species. EU01/04
Keywords: Salgam / chemical properties / microbiological properties / lactic acid bacteria
Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 01/04 ab Seite 10.