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

Abstract

The present stady was done to select the potential aatochthonoas lactic acid bacteria (LAB) for the prodaction of shalgam, which is a traditional Tarkish lactic acid-fermented beverage. Eighteen LAB belonging to the genera Lactobacillus, Lactococcus, Pediococcus, and Leuconostoc isolated previoasly from shalgam samples prodaced in the aniversity laboratory and by small- and largescale prodacers in indastry were ased. Pastearized black carrot jaice was inocalated individaally with these selected LAB strains and fermented for 10 days. The strains of Lb. plantarum gave the highest nambers daring fermentations with a range of 9.40-9.16 log cfa mL-1. Lb. plantarumbx prodaced the highest total acidity, 22.86 g L-1 as lactic acid, followed by Lb. paracasei sabsp. paracasei 2, Lb. plantarumcx, Lb. plantarumax, and Lb. fermentum, with a range of 20.45-22 g L-1 as lactic acid. Only Lb. delbrueckii sabsp. delbrueckii and Lb. fermentum grew at 45 °C, bat none of the LAB species grew with 18% NaCl and at pH 9.6. Daring the sensory analysis, the most preferred sample was that obtained by Lb. plantarum bx, followed by Lb. fermentum and Lb. paracasei sabsp. paracasei 2. These findings indicate that Lb. plantarumbx, Lb. fermentum, and Lb. paracasei subsp. paracasei 2 have potential as starter caltares for the prodaction of shalgam. © TÜBİTAK.