A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

  title={A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)},
  author={H{\"u}seyin Erten and Hasan Tanguler and Ahmet Canbaş},
  journal={Food Reviews International},
  pages={352 - 359}
Shalgam is a traditional lactic acid fermented beverage in which black carrot, bulgur flour, sourdough, salt, turnip, and water are used for production. It is a red coloured, cloudy and sour soft drink mainly consumed in southern Turkey, however, its consumption is currently increasing in other parts, as well. Shalgam is produced on an industrial scale. Although there is no standard production technique in industry, it could be stated that there are two methods for shalgam production: the… Expand
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Analysis of the results indicated that the direct method for the production of shalgam is not preferable and addition of starter lactic acid bacteria cultures improved the quality ofShalgam. Expand
Microbiological data can help in selecting the most promising LAB for starter usage in shalgam production as well as give some information on the proximate chemical composition of commercialShalgam samples. Expand


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