The effects of using different mustard seeds and starter cultures on some properties of hardaliye

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dc.authorscopusid15735689600
dc.authorscopusid7004571996
dc.authorwosidCOSKUN, Fatma/ABA-3446-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorCoşkun, Fatma
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:43:54Z
dc.date.available2022-05-11T14:43:54Z
dc.date.issued2006
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans (LB21), Lactobacillus pontis (LB26), Lactobacillus paracasei ssp. paracasei (LB30) as starter cultures were added into pasteurised grape juice. Production of hardaliye using either white or black mustard seeds with Lactobacillus paracasei ssp. paracasei LB30 reached to minimum pH value. It was determined that, lactobacilli which was added as starter cultures and mustard seeds had no clear effect on decrease in total sugar contents. During the 7-day fermentation period, lactic acid bacteria count in hardaliye, produced using white mustard seeds, changed from 4.60, 4.69, 4.47 and 4.79 log CFU/ml to 4.92, 4.94, 5.90 and 6.83 log CFU/ml respectively and in the other samples, produced using black mustard seeds changed from 4.25, 4.07, 4.07 and 4.20 log CFU/ml to 6.60, 7.20, 6.54 and 6.77 log CFU/ml respectively.
dc.identifier.doi10.1007/BF03175027
dc.identifier.endpage337
dc.identifier.issn1590-4261
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84855960728
dc.identifier.scopusqualityQ2
dc.identifier.startpage335
dc.identifier.urihttps://doi.org/10.1007/BF03175027
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9761
dc.identifier.volume56
dc.identifier.wosWOS:000243545200009
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkun, Fatma
dc.institutionauthorArıcı, Muhammet
dc.language.isoen
dc.publisherInst Microbiologia
dc.relation.ispartofAnnals of Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjecthardaliye
dc.subjectlactobacilli
dc.subjectmustard seeds
dc.subjectFermented Foods
dc.titleThe effects of using different mustard seeds and starter cultures on some properties of hardaliye
dc.typeArticle

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