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

Abstract

In 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.