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Year 2022, Volume: 4 Issue: 2, 60 - 68, 31.12.2022

Ayşenur Pekcan Fatma Çoşkun Ömer Öksüz

https://doi.org/10.53663/turjfas.1198895

Abstract

References

  • Ahmed, Z., Wang, Y., Anjum, N., Ahmad, A., & Khan, S.T. (2013). Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir-part II. Food Hydrocolloids, 30, 343-350.
  • Akarca, G., & Tomar, O. (2020). Kırmızı ve mor sebzelerle hazırlanan kombucha çaylarının kalite özelliklerinin belirlenmesi. Mediterranean Agricultural Sciences, 33(2), 215-222.
  • Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., & Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology, 167(1), 44-56.
  • Amerine, M. A., Roessler, E. B., & Ough, C. S. (1965). Acids and the acid taste. I. The effect of pH and titratable acidity. American Journal of Enology and Viticulture, 16(1), 29-37.
  • Arici, M., & Coskun, F. (2001). Hardaliye: Fermented grape juice as a traditional Turkish beverage. Food Microbiology, 18(4), 417-421.
  • Arici, M., Coşkun, F., Çelikyurt, G., Mirik, M., Gülcü, M., & Tokatli, N. (2017). Some technological and functional properties of lactic acid bacteria isolated from hardaliye. Journal of Agricultural Sciences, 23(4), 428-437.
  • Arıkan, M. (2018). Kombucha’daki (ay mantarı) Mikrobiyal Kompozisyonun Biyoinformatik Analizi. Doktora Tezi, İstanbul Üniversitesi, Fen Bilimleri Ensititüsü, Moleküler Biyoloji ve Genetik Ana Bilim Dalı, İstanbul.
  • Aşkın, B., & Atik, A. (2016). Color, phenolic composition, and antioxidant properties of hardaliye (fermented grape beverage) under different storage conditions. Turkish Journal of Agriculture and Forestry, 40(6), 803-812.
  • Aydogdu, H., Yıldırım, Ş., Halkman, A.K., & Durgun, T. (2014). A study on production and quality criteria of hardaliye; a traditional drink from Thrace region of Turkey. Gıda, 39(3), 139-145.
  • Ayed, L., Ben Abid, S., & Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of Microbiology, 67(1), 111-121.
  • Bayram, M., Esin, Y., Kaya, C., İlhan, M., Akın, G., & Etdöğer, R. (2015). Geleneksel yöntemle müşküle üzümünden üretilen hardaliyenin bazı özelliklerinin belirlenmesi. Akademik Gıda, 13(2), 119-126.
  • Bergmann, R.S.D.O., Pereira, M.A., Veiga, S.M.O.M., Schneedorf, J..M., Oliveira, N.D.M.S., & Fiorini, J.E. (2010). Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Food Science and Technology, 30(4), 1022-1026.
  • Boehringer-Mannheim (1989). UV method for the determination of L-lactic acid and D-lactic acid in foodstuffs and other materials. In: Boehringer-Mannheim (Ed.), Methods of Biochemical Analysis and Food Analysis using Single Reagents. Biochemica, GmbH, pp. 40-81.
  • Cemeroğlu, B. (2004). Meyve ve Sebze İşleme Teknolojisi. Ankara: Gıda Teknolojisi Derneği Yayınları
  • Cemeroğlu, B. (2007). Gıda Analizleri. Ankara: Gıda Teknolojisi Derneği Yayınları
  • Coşkun, F., Arıcı, M., Çelikyurt, G., & Gülcü, M. (2012) Farklı yöntemler kullanılarak üretilen hardaliyelerin bazı özelliklerinde depolama sonunda meydana gelen değişmeler. Tekirdağ Ziraat Fakültesi Dergisi, 9(3), 62-67.
  • Coşkun, F., Arici, M., Gulcu, M., Çelikyurt, G., & Mirik, M. (2018). Physicochemical, functional and microbiological properties of hardaliye beverages produced from different grapes and collected from different households. Journal of Agricultural Sciences, 24(2), 278-285.
  • Çam, T., & Yıldırım, H.K. (2018). Üzümsü meyvelerdeki fenolik bileşiklerin fermantasyon ile değişimi. Akademik Gıda, 16(1), 101-108.
  • De Man, J.C., Rogosa, D., & Sharpe, M.E. (1960). A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23(1), 130-135.
  • Dimidi, E., Cox, S.R., Rossi, M., & Whelan, K. (2019). Fermented foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. Dufresne, C., & Farnworth, E. (2000) Tea, Kombucha, and health: a review. Food Research International, 33,409–421.
  • Ergene, E., & Avcı, A. (2016). Mikrobiyel ekzopolisakkaritler. Sakarya University Journal of Science, 20(2), 193-202.
  • Faikoğlu, F. (2012). Adakarası, Papazkarası, Kalecikkarası Üzüm Çeşitleri Kullanılarak Üretilen Hardaliyelerin Kalitesinin ve Duyusal Özelliklerinin Araştırılması. Yüksek Lisans Tezi, Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Bursa.
  • Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., & Bhat, R. (2012). Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. International Food Research Journal, 19(1), 109-117.
  • Greenwalt, C.J., Steinkraus, K.H., & Ledford, R.A. (2000). Kombucha, the fermented tea: microbiology, composition, and claimed health effects. Journal of Food Protection 63(7), 976-981.
  • Gündüz, G.T., Korkmaz, A., Solak, E., & Sözbir, H.D. (2019). Antimicrobial, antioxidant activities and total phenolic contents of the traditional turkish beverages produced by using grapes. Turkish Journal of Agriculture-Food Science and Technology, 7(sp1), 119-125.
  • Gürbüz, Ö. (2018). Hardaliye Üretiminde Kullanılan Antimikrobiyal Maddelerin Fermantasyon Üzerine Etkileri. Yüksek Lisans Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Edirne.
  • Harris, L.J. (1998). The microbiology of vegetable fermentations. Microbiology of Fermented Foods, 1, 45-72. Hesseltine, C.W. (1965). A millennium of fungi, food and fermentation. Mycologia, 57, 149-197.
  • Jarrell, J., Cal, T., & Bennett, J.W. (2000). The Kombucha consortia of yeasts and bacteria. Mycologist, 14(4), 166-170.
  • Kim, D.H., Jeong, D., Song, K.Y., & Seo, K.H. (2018). Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. LWT- Food Science and Technology, 97, 503-507.
  • Kurtzman, C.P., Robnett, C.J., & Basehoar-Powers, E. (2001). Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from ‘Kombucha tea’. FEMS Yeast Research, 1(2), 133-138.
  • Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology, 15(2), 67-78.
  • Liu, C.H., Hsu, W.H., Lee, F.L., & Liao, C.C. (1996). The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiology, 13(6), 407-415.
  • Marco, M.L., Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E., & Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102.
  • Maturin, L., & James, T.P. (2001). BAM Chapter 3: Aerobic Plate Count. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3-aerobic-plate-count. Retrieved in April, 12, 2020.
  • Mazza, G., & Francis, F.J. (1995). Anthocyanins in grapes and grape products. Critical Reviews in Food Science and Nutrition , 35(4), 341-371.
  • Mbaeyi-Nwaoha, I.E., & Ajumobi, C.N. (2015). Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata). Journal of Food Science and Technology, 52(1), 105-116.
  • Ozcan, T., Ozdemir, T., & Avci, H.R. (2021). Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. International Journal of Dairy Technology, 74(1), 148-160.
  • Rezac, S., Kok, C.R., Heermann, M., & Hutkins, R. (2018). Fermented foods as a dietary source of live organisms. Frontiers in Microbiology 9, 1785.
  • Roussin, M.R. (1996). Analyses of Kombucha Ferments: Report on Growers, Salt Lake City, Utah.
  • Şarkaya, P. (2019). Fermente Süt İçecekleri Üretiminde Kombucha Kültürü Kullanımı. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir.
  • Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6), 2589-2594.
  • Tarhan, K. (2017). Kombucha Çayı Üretiminde Farklı Substrat Kaynaklarının Kullanımı. Yüksek Lisans Tezi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Antalya.
  • Temiz, A. (2002). Genel Mikrobiyoloji Uygulama Teknikleri. 3. Baskı. Ankara: Hatiboğlu Yayınevi.
  • TGK (2007). Alkolsüz İçecekler Tebliği, Türk Gıda Kodeksi (Tebliğ No: 26)
  • Torskangerpoll, K., & Andersen, Ø.M. (2005). Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chemistry, 89(3), 427-440.
  • Tournas, V., Stack, M.E., Mislivec, P.B., Koch, H.A., & Bandler R (2001). BAM Chapter 18: Yeasts, Molds and Mycotoxins. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins Retrieved in April, 12, 2020.
  • Tyl, C., Sadler, G.D. (2017). pH and Titratable Acidity. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. pp 389-406.
  • Uțoiu, E., Matei, F., Toma, A., Diguță, C. F., Ștefan, L. M., Mănoiu, S., Vrăjmasu, V.V., Moraru, I., Oancea, A., & Roming, F.I., Cornea, C.P., Aruxandei, D.C., Moraru, A., & Oancea, F. (2018). Bee collected pollen with enhanced health benefits, produced by fermentation with a Kombucha Consortium. Nutrients, 10(10), 1365.
  • Valera, M. J., Laich, F., González, S. S., Torija, M. J., Mateo, E., & Mas, A. (2011). Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands. International Journal of Food Microbiology, 151(1), 105-112.
  • Velicanski, A.S., Dragoljub, D., Markov, C.S.L., Tumbas Šaponjac, V.T., & Vulić, J.J. (2014). Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts. Food Technology and Biotechnology, 52(4), 420-429.
  • Vitas, J.S., Malbaša, R.V., Grahovac, J.A., & Lončar, E.S. (2013). The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory. Chemical Industry and Chemical Engineering Quarterly, 19(1), 129-139.
  • Vivek, K., Mishra, S., Pradhan, R.C., & Jayabalan, R. (2019). Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice. LWT- Food Science and Technology, 108, 55-60.
  • Watawana, M.I., Jayawardena, N., Gunawardhana, C.B., & Waisundara, V.Y. (2016). Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’. International Journal of Food Science and Technology, 51(2), 490-498.
  • Wirawati, C.U., Sudarwanto, M.B., Lukman, D.W., Wientarsih, I., & Srihanto, E.A. (2019). Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Veterinary World, 12(6), 823-829.
  • Zhao, J., Liu, W., Chen, D., Zhou, C., Song, Y., Zhang, Y., Ni, Y., & Li, Q. (2015). Microbiological and physicochemical analysis of pumpkin juice fermentation by the basidiomycetous fungus Ganoderma lucidum. Journal of Food Science, 80(2), C241-C251.

Comparison of hardaliye produced by different starters: Back-slopping and kombucha

Year 2022, Volume: 4 Issue: 2, 60 - 68, 31.12.2022

Ayşenur Pekcan Fatma Çoşkun Ömer Öksüz

https://doi.org/10.53663/turjfas.1198895

Abstract

During traditional hardaliye production by fermentation from grape juice, mustard seeds are insufficient to inhibit yeast activities and alcohol formation. Chemical preservatives are used for the production of hardaliye of standard quality in traditional and industrial production. Today, consumers prefer natural products that do not contain chemical preservatives and additives. For this reason, in this study, considering that different production techniques should be tried in order to prevent alcohol formation, hardaliye production was carried out with two different methods as back-slopping (BH) and addition of kombucha mushrooms (KH). These methods were tried for the first time on hardaliye. Fermentation continued for 7 days (d) and storage for 14 d. During fermentation, pH and reducing sugar, L* and a* values of samples decreased, while phenolic compounds’ concentration, viscosity, and b* values increased. The pH continued to drop during storage. No significant changes were observed in reducing sugar contents. During storage, phenolic content of KH sample decreased and viscosity and L* values increased. The titratable acidity increase was greater in BH sample compared to the KH sample. While 5.5% alcohol formation was observed in the BH sample on the 7th day of fermentation, no alcohol formation was detected in the KH sample At the end of fermentation and storage, Total mesophilic aerobic bacteria (TMAB), yeast, Lactobacillus spp. and lactic streptococci numbers were found to be higher in BH sample than in KH sample. According to the results of the research, thanks to the metabolic activities of the kombucha mushroom microorganisms and their symbiotic association, natural fermentation takes place without any preservative chemicals in KH and more durable hardaliye production is provided compared to BH.

Keywords

Hardaliye Kombucha Back-slopping Fermented beverage Traditional beverage

References

  • Ahmed, Z., Wang, Y., Anjum, N., Ahmad, A., & Khan, S.T. (2013). Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir-part II. Food Hydrocolloids, 30, 343-350.
  • Akarca, G., & Tomar, O. (2020). Kırmızı ve mor sebzelerle hazırlanan kombucha çaylarının kalite özelliklerinin belirlenmesi. Mediterranean Agricultural Sciences, 33(2), 215-222.
  • Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., & Heperkan, D. (2013). A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology, 167(1), 44-56.
  • Amerine, M. A., Roessler, E. B., & Ough, C. S. (1965). Acids and the acid taste. I. The effect of pH and titratable acidity. American Journal of Enology and Viticulture, 16(1), 29-37.
  • Arici, M., & Coskun, F. (2001). Hardaliye: Fermented grape juice as a traditional Turkish beverage. Food Microbiology, 18(4), 417-421.
  • Arici, M., Coşkun, F., Çelikyurt, G., Mirik, M., Gülcü, M., & Tokatli, N. (2017). Some technological and functional properties of lactic acid bacteria isolated from hardaliye. Journal of Agricultural Sciences, 23(4), 428-437.
  • Arıkan, M. (2018). Kombucha’daki (ay mantarı) Mikrobiyal Kompozisyonun Biyoinformatik Analizi. Doktora Tezi, İstanbul Üniversitesi, Fen Bilimleri Ensititüsü, Moleküler Biyoloji ve Genetik Ana Bilim Dalı, İstanbul.
  • Aşkın, B., & Atik, A. (2016). Color, phenolic composition, and antioxidant properties of hardaliye (fermented grape beverage) under different storage conditions. Turkish Journal of Agriculture and Forestry, 40(6), 803-812.
  • Aydogdu, H., Yıldırım, Ş., Halkman, A.K., & Durgun, T. (2014). A study on production and quality criteria of hardaliye; a traditional drink from Thrace region of Turkey. Gıda, 39(3), 139-145.
  • Ayed, L., Ben Abid, S., & Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of Microbiology, 67(1), 111-121.
  • Bayram, M., Esin, Y., Kaya, C., İlhan, M., Akın, G., & Etdöğer, R. (2015). Geleneksel yöntemle müşküle üzümünden üretilen hardaliyenin bazı özelliklerinin belirlenmesi. Akademik Gıda, 13(2), 119-126.
  • Bergmann, R.S.D.O., Pereira, M.A., Veiga, S.M.O.M., Schneedorf, J..M., Oliveira, N.D.M.S., & Fiorini, J.E. (2010). Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension. Food Science and Technology, 30(4), 1022-1026.
  • Boehringer-Mannheim (1989). UV method for the determination of L-lactic acid and D-lactic acid in foodstuffs and other materials. In: Boehringer-Mannheim (Ed.), Methods of Biochemical Analysis and Food Analysis using Single Reagents. Biochemica, GmbH, pp. 40-81.
  • Cemeroğlu, B. (2004). Meyve ve Sebze İşleme Teknolojisi. Ankara: Gıda Teknolojisi Derneği Yayınları
  • Cemeroğlu, B. (2007). Gıda Analizleri. Ankara: Gıda Teknolojisi Derneği Yayınları
  • Coşkun, F., Arıcı, M., Çelikyurt, G., & Gülcü, M. (2012) Farklı yöntemler kullanılarak üretilen hardaliyelerin bazı özelliklerinde depolama sonunda meydana gelen değişmeler. Tekirdağ Ziraat Fakültesi Dergisi, 9(3), 62-67.
  • Coşkun, F., Arici, M., Gulcu, M., Çelikyurt, G., & Mirik, M. (2018). Physicochemical, functional and microbiological properties of hardaliye beverages produced from different grapes and collected from different households. Journal of Agricultural Sciences, 24(2), 278-285.
  • Çam, T., & Yıldırım, H.K. (2018). Üzümsü meyvelerdeki fenolik bileşiklerin fermantasyon ile değişimi. Akademik Gıda, 16(1), 101-108.
  • De Man, J.C., Rogosa, D., & Sharpe, M.E. (1960). A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23(1), 130-135.
  • Dimidi, E., Cox, S.R., Rossi, M., & Whelan, K. (2019). Fermented foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. Dufresne, C., & Farnworth, E. (2000) Tea, Kombucha, and health: a review. Food Research International, 33,409–421.
  • Ergene, E., & Avcı, A. (2016). Mikrobiyel ekzopolisakkaritler. Sakarya University Journal of Science, 20(2), 193-202.
  • Faikoğlu, F. (2012). Adakarası, Papazkarası, Kalecikkarası Üzüm Çeşitleri Kullanılarak Üretilen Hardaliyelerin Kalitesinin ve Duyusal Özelliklerinin Araştırılması. Yüksek Lisans Tezi, Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Bursa.
  • Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., & Bhat, R. (2012). Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. International Food Research Journal, 19(1), 109-117.
  • Greenwalt, C.J., Steinkraus, K.H., & Ledford, R.A. (2000). Kombucha, the fermented tea: microbiology, composition, and claimed health effects. Journal of Food Protection 63(7), 976-981.
  • Gündüz, G.T., Korkmaz, A., Solak, E., & Sözbir, H.D. (2019). Antimicrobial, antioxidant activities and total phenolic contents of the traditional turkish beverages produced by using grapes. Turkish Journal of Agriculture-Food Science and Technology, 7(sp1), 119-125.
  • Gürbüz, Ö. (2018). Hardaliye Üretiminde Kullanılan Antimikrobiyal Maddelerin Fermantasyon Üzerine Etkileri. Yüksek Lisans Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Edirne.
  • Harris, L.J. (1998). The microbiology of vegetable fermentations. Microbiology of Fermented Foods, 1, 45-72. Hesseltine, C.W. (1965). A millennium of fungi, food and fermentation. Mycologia, 57, 149-197.
  • Jarrell, J., Cal, T., & Bennett, J.W. (2000). The Kombucha consortia of yeasts and bacteria. Mycologist, 14(4), 166-170.
  • Kim, D.H., Jeong, D., Song, K.Y., & Seo, K.H. (2018). Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. LWT- Food Science and Technology, 97, 503-507.
  • Kurtzman, C.P., Robnett, C.J., & Basehoar-Powers, E. (2001). Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from ‘Kombucha tea’. FEMS Yeast Research, 1(2), 133-138.
  • Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology, 15(2), 67-78.
  • Liu, C.H., Hsu, W.H., Lee, F.L., & Liao, C.C. (1996). The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiology, 13(6), 407-415.
  • Marco, M.L., Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E., & Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102.
  • Maturin, L., & James, T.P. (2001). BAM Chapter 3: Aerobic Plate Count. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3-aerobic-plate-count. Retrieved in April, 12, 2020.
  • Mazza, G., & Francis, F.J. (1995). Anthocyanins in grapes and grape products. Critical Reviews in Food Science and Nutrition , 35(4), 341-371.
  • Mbaeyi-Nwaoha, I.E., & Ajumobi, C.N. (2015). Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata). Journal of Food Science and Technology, 52(1), 105-116.
  • Ozcan, T., Ozdemir, T., & Avci, H.R. (2021). Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. International Journal of Dairy Technology, 74(1), 148-160.
  • Rezac, S., Kok, C.R., Heermann, M., & Hutkins, R. (2018). Fermented foods as a dietary source of live organisms. Frontiers in Microbiology 9, 1785.
  • Roussin, M.R. (1996). Analyses of Kombucha Ferments: Report on Growers, Salt Lake City, Utah.
  • Şarkaya, P. (2019). Fermente Süt İçecekleri Üretiminde Kombucha Kültürü Kullanımı. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir.
  • Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6), 2589-2594.
  • Tarhan, K. (2017). Kombucha Çayı Üretiminde Farklı Substrat Kaynaklarının Kullanımı. Yüksek Lisans Tezi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Antalya.
  • Temiz, A. (2002). Genel Mikrobiyoloji Uygulama Teknikleri. 3. Baskı. Ankara: Hatiboğlu Yayınevi.
  • TGK (2007). Alkolsüz İçecekler Tebliği, Türk Gıda Kodeksi (Tebliğ No: 26)
  • Torskangerpoll, K., & Andersen, Ø.M. (2005). Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chemistry, 89(3), 427-440.
  • Tournas, V., Stack, M.E., Mislivec, P.B., Koch, H.A., & Bandler R (2001). BAM Chapter 18: Yeasts, Molds and Mycotoxins. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins Retrieved in April, 12, 2020.
  • Tyl, C., Sadler, G.D. (2017). pH and Titratable Acidity. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. pp 389-406.
  • Uțoiu, E., Matei, F., Toma, A., Diguță, C. F., Ștefan, L. M., Mănoiu, S., Vrăjmasu, V.V., Moraru, I., Oancea, A., & Roming, F.I., Cornea, C.P., Aruxandei, D.C., Moraru, A., & Oancea, F. (2018). Bee collected pollen with enhanced health benefits, produced by fermentation with a Kombucha Consortium. Nutrients, 10(10), 1365.
  • Valera, M. J., Laich, F., González, S. S., Torija, M. J., Mateo, E., & Mas, A. (2011). Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands. International Journal of Food Microbiology, 151(1), 105-112.
  • Velicanski, A.S., Dragoljub, D., Markov, C.S.L., Tumbas Šaponjac, V.T., & Vulić, J.J. (2014). Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts. Food Technology and Biotechnology, 52(4), 420-429.
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There are 55 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Ayşenur Pekcan 0000-0001-8000-2986

Fatma Çoşkun 0000-0001-8889-363X

Ömer Öksüz 0000-0002-3223-3154

Publication Date December 31, 2022
Submission Date November 3, 2022
Acceptance Date November 28, 2022
Published in Issue Year 2022 Volume: 4 Issue: 2

Cite

APA Pekcan, A., Çoşkun, F., & Öksüz, Ö. (2022). Comparison of hardaliye produced by different starters: Back-slopping and kombucha. Turkish Journal of Food and Agriculture Sciences, 4(2), 60-68. https://doi.org/10.53663/turjfas.1198895
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Journal Abbreviation: Turk J Food Agric Sci