The chemical, microbiological and sensory characteristics of şalgam during fermentation process

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This study aimed to investigate the effect of different fermentation temperatures on şalgam quality produced by traditional method. For this purpose, carrot fermentation was performed at five different temperatures as 15, 20, 25, 30, and 35°C. Application of different fermentation temperatures significantly affect the physical, chemical, microbiological, and sensorial properties of end-product. Fermentation time was decreased with increasing fermentation temperature. Total acidity levels of şalgam ranged from 5.45 to 8.23 g/L. Lowering fermentation temperature did not have a negative affect on development of microorganisms during fermentation. Total phenol and anthocyanin contents as well as darkness of şalgam were increased with decreasing temperature. Moreover, L*, a*, b*, chroma and hue values were increased at higher temperatures. Şalgam produced at 15°C was clearly the most favored according to sensory analysis. Thus, application of low temperature in the production of şalgam could be considered as a good practice to improve product quality. Practical applications Şalgam consumption is quite common in all regions of Turkey, and it has begun to emerge in Europe in recent years. Since there is no standard manufacturing process currently used in production of şalgam, production process and quality of şalgam vary significantly from one factory to another. As far as it is known, there is no previous study optimizing the fermentation temperature of şalgam and comparing the quality of şalgams produced. Fermentation at 15°C was found efficient to increase quality parameters of şalgam. The technique can be further scaled up for pilot plant followed by industrial use as it proved to be better than traditional method used for the production of beverage.