Arici, M2024-06-122024-06-1220040174-0008https://hdl.handle.net/20.500.14551/23694Microbiological 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.deinfo:eu-repo/semantics/closedAccessSalgamChemical PropertiesMicrobiological PropertiesLactic Acid BacteriaArticle51110+Q4WOS:0001885861000032-s2.0-2942736992N/A