Turkish Journal of Agriculture and Forestry




The present study was done to select the potential autochthonous lactic acid bacteria (LAB) for the production of shalgam, which is a traditional Turkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previously from shalgam samples produced in the university laboratory and by small- and large-scale producers in industry were used. Pasteurized black carrot juice was inoculated individually with these selected LAB strains and fermented for 10 days. The strains of Lb. plantarum gave the highest numbers during fermentations with a range of 9.40-9.16 log cfu mL^{-1}. Lb. plantarum^{bx} produced the highest total acidity, 22.86 g L^{-1} as lactic acid, followed by Lb. paracasei subsp. paracasei 2, Lb. plantarum^{cx}, Lb. plantarum^{ax}, and Lb. fermentum, with a range of 20.45-22 g L^{-1} as lactic acid. Only Lb. delbrueckii subsp. delbrueckii and Lb. fermentum grew at 45 °C, but none of the LAB species grew with 18% NaCl and at pH 9.6. During the sensory analysis, the most preferred sample was that obtained by Lb. plantarum^{bx}, followed by Lb. fermentum and Lb. paracasei subsp. paracasei 2. These findings indicate that Lb. plantarum^{bx}, Lb. fermentum, and Lb. paracasei subsp. paracasei 2 have potential as starter cultures for the production of shalgam.


Autochthonous culture, lactic acid bacteria, lactic acid fermentation, naturally fermented beverage, shalgam (şalgam), starter culture

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