Hardaliye: fermented grape juice as a traditional Turkish beverage

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dc.authoridCOSKUN, Fatma/0000-0001-8889-363X
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidCOSKUN, Fatma/ABA-3446-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArici, M
dc.contributor.authorCoskun, F
dc.date.accessioned2024-06-12T11:20:15Z
dc.date.available2024-06-12T11:20:15Z
dc.date.issued2001
dc.departmentTrakya Üniversitesien_US
dc.description.abstractTwenty-six aged hardaliye samples, collected from different spots of the Kirklareli province of Turkey and hardaliye produced in laboratory conditions using the traditional method were investigated in this study. The pH ranged from 3.21 to 3.97 Red colour (Hunter Lab a(L) value) of samples ranged from 1.33 to 9.66. The total bacterial count ranged from 3.5 x 10(2) to 8 x 10(5) cfu ml(-1) The lactic acid bacteria counts of the samples were found to be between 1.0 x 10(2) and 4.0 x 10(4) cfu ml(-1). Yeasts and moulds, which were found in 21 samples out of 26 ranged from 1.0 x 10(2) to 8.1 x 10 cfu ml(-1).Coliforms and Escherichia coli were found in none of the samples. The changes of some microbiological and chemical properties of hardaliye during fermentation were investigated The pH of hardaliye dropped from 3.86 to 3.39. The ethanol content of the end product was determined as 595.50 mg dl(-1) During the fermentation process, the total bacteria count, lactic acid bacteria count and yeast count changed from 2.1 x 10(5), 6.0 x 10(4) and 1.2 x 10(5) cfu ml(-1) to 1.3 x 10(2),1.2 x 10(3) and 1.1 x 10(3) cfu ml(-1) respectively. Lactobacilli isolated from hardaliye samples were characterized by API 50 CH and other phenotypic criteria. A succession of Lactobacillus species, dominated by L. paracasei subsp. paracasei and L. casei subsp. pseudoplantarum were found during the fermentation process. (C) 2001 Academic Press.en_US
dc.identifier.doi10.1006/fmic.2001.0413
dc.identifier.endpage421en_US
dc.identifier.issn0740-0020
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-0034830839en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage417en_US
dc.identifier.urihttps://doi.org/10.1006/fmic.2001.0413
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25522
dc.identifier.volume18en_US
dc.identifier.wosWOS:000171122600007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltden_US
dc.relation.ispartofFood Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleHardaliye: fermented grape juice as a traditional Turkish beverageen_US
dc.typeArticleen_US

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