Corpus ID: 46082043

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

  title={Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage},
  author={Hasan Tang{\"u}ler H{\"u}seyin Erten},
  journal={Turkish Journal of Agriculture and Forestry},
  • H. Erten
  • Published 2013
  • Biology
  • 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… Expand

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