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• W2085649042 startingPage "44" @default.
• W2085649042 abstract "Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage." @default.
• W2085649042 created "2016-06-24" @default.
• W2085649042 creator A5007896875 @default.
• W2085649042 creator A5031833691 @default.
• W2085649042 creator A5032078025 @default.
• W2085649042 creator A5041542563 @default.
• W2085649042 date "2013-10-01" @default.
• W2085649042 modified "2023-10-18" @default.
• W2085649042 title "A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics" @default.
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• W2085649042 doi "https://doi.org/10.1016/j.ijfoodmicro.2013.06.016" @default.
• W2085649042 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/23859403" @default.
• W2085649042 hasPublicationYear "2013" @default.
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