Microbiological and chemical properties of a drink called Salgam

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArici, M
dc.date.accessioned2024-06-12T11:13:52Z
dc.date.available2024-06-12T11:13:52Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractMicrobiological and chemical properties of a drink called Salgam 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 8.0x10(5)-6.1x10(7) cfu/ml, yeast counts 1.1x10(4)-3.1x10(7) cfu/ml, and lactic acid bacteria counts 1.0x10(4)-4.7x10(7) 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.en_US
dc.identifier.endpage+en_US
dc.identifier.issn0174-0008
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-2942736992en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage10en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23694
dc.identifier.volume51en_US
dc.identifier.wosWOS:000188586100003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isodeen_US
dc.publisherUmschau Verlagen_US
dc.relation.ispartofErnahrungs-Umschauen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalgamen_US
dc.subjectChemical Propertiesen_US
dc.subjectMicrobiological Propertiesen_US
dc.subjectLactic Acid Bacteriaen_US
dc.titleMicrobiological and chemical properties of a drink called Salgamen_US
dc.typeArticleen_US

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