RETRACTION: Influence of Temperatures and Fermentation Behavior of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae 77Associated with Winemaking (Retraction of Vol 19, Pg 781, 2013)

WOS: 000412791000018

Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia

WOS: 000310607100005The effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10(6) to 1x10(8) cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10(6) cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae

RETRACTED: Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking (Retracted article. See vol. 23, pg. 772, 2017)

WOS: 000326134300008Up to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24 degrees C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant

Shalgam (Salgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot

WOS: 000467568700037

CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SHALGAM (SALGAM): A TRADITIONAL TURKISH LACTIC ACID FERMENTED BEVERAGE

WOS: 000306787300008Chemical and microbiological profiles of some commercial shalgams were investigated. The counts of lactic acid bacteria (LAB), mesophilic aerobic bacteria, yeasts, non-Saccharomyces yeasts and coliform bacteria were found with average of 6.97, 6.72, 5.64, 4.47 and 1.49 log cfu/mL, respectively. The final amounts of total acidity as lactic acid were found in the range of 6.547.25 g/L and final pH levels in the range of 3.283.48. Lactic acid, acetic acid and ethanol were produced with the fermentation of sugars and their levels were ranged from 2.66 to 4.74 mg/L, from 0.345 to 1.19 mg/L and from 0.79 to 5.03 g/L, respectively. Research on shalgam microbiota is scarce. Lactobacillus (Lb.) plantarum, the predominant LAB, Lb. brevis, Lb. delbrueckii subsp. delbrueckii and Lb. fermentum were found in shalgam samples. We also found new species have not been isolated so far. PRACTICAL APPLICATIONS Shalgam (Salgam) production and consumption are recently increasing in Turkey. It is also made in commercial scale. The results obtained from this study give some information on the proximate chemical composition of commercial shalgam samples. Microbiological data can help in selecting the most promising LAB for starter usage in shalgam production.Scientific and Technical Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [106O670]; Cukurova University Academic Research Projects UnitCukurova University [ZF2006BAP17, ZF2006D31]The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project no: 106O670), Cukurova University Academic Research Projects Unit (Project no: ZF2006BAP17 and ZF2006D31) for their financial support. Thanks also to Dr. Adnan Bozdogan for the statistical analysis

Effect of black carrot<i style="mso-bidi-font-style:normal"> </i>size usage on the quality of <i>shalgam </i>(<i>Şalgam</i>): A traditional Turkish lactic acid fermented beverage

647-653In this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black<span style="font-size:11.0pt;mso-ansi-language: EN-US" lang="EN-GB"> carrots 3, 6<span style="font-size:11.0pt; mso-ansi-language:EN-US" lang="EN-GB"> and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD280 between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam. </span

Effect of black carrot size usage on the quality of shalgam (Salgam): A traditional Turkish lactic acid fermented beverage

WOS: 000345056800002In this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black carrots 3, 6 and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD280 between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam.Cukurova University Academic Research Projects Unit [ZF2007YL40]The authors thank Cukurova University Academic Research Projects Unit (Project no: ZF2007YL40) for their financial support

Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage

Shalgam is a traditional Turkish beverage derived from the natural fermentation of purple carrots (Daucus carota) that boasts valuable antioxidant and prebiotic properties. These features of shalgam increase efforts to enhance its shelf life and ensure safe consumption. In this study, the effects of three different preservatives (sodium benzoate, potassium sorbate, or natamycin) on the physicochemical and microbiological properties of shalgam produced at laboratory scale and stored at room temperature for six months were investigated. Each preservative was used in four different concentrations (25, 100, 400, and 800 mg/L) to assess their impacts on the population of lactic acid bacteria (LAB) and yeast. After determining the total acidity and pH of the samples, colorimetric measurements were performed. The isolated LAB were defined using the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/TOF MS) method. The addition of preservatives did not significantly affect the pH of the shalgam samples (3.44–3.52) compared to the control sample (3.43). However, a slight increase was observed in the total acidity of preservative-treated samples, with the highest level (5.61 g/L lactic acid) recorded in samples containing 100 mg/L sodium benzoate. Lacticaseibacillus paracasei subsp. paracasei, which has the potential to impart probiotic properties to shalgam, was the predominant LAB species in both non-treated and preservative-treated samples. The use of preservatives significantly reduced the total number of yeasts, which may cause spoilage in shalgam. The results indicate that using sodium benzoate at a concentration of 100 mg/L is the optimum method for shalgam production, resulting in the highest total acidity value obtained. Overall, the findings provide a significant contribution to prolonging the shelf life of shalgam, a beverage with immense production and consumption potential worldwide

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

WOS: 000404745100030PubMed ID: 28720958Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty aroma compounds were identified in shalgam samples including 20 terpenes, 9 esters, 9 alcohols, 5 volatile acids, 6 volatile phenols, 5 lactones, 3 naphthalenes, 2 carbonyl compounds and 1 C13-norisoprenoids. It was found that the aroma profiles of shalgams were quite similar. However, the total volatile content of the shalgam samples increased with addition of Lb. plantarum.Scientific and Technical Research Council of Turkey (TUBITAK) [106O670]; Cukurova University Academic Research Projects Unit [ZF2006D31]The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) (Project No: 106O670), Cukurova University Academic Research Projects Unit (ZF2006D31) for their financial support and Hacinin Salgami Co. (Adana, Turkey) for providing raw materials for this study

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

WOS: 000457154000014PubMed ID: 30669321In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.TUBITAK (Scientific & Technical Research Council of Turkey) [TOGTAG /TARP-107O421]This research was funded by TUBITAK (Scientific & Technical Research Council of Turkey) grant number TOGTAG /TARP-107O421