Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam

Kahve, Halil İ̇brahim; Akbulut, Mehmet; Çoklar, Hacer

doi:10.1016/j.lwt.2021.112823

Cited by 10 publications

(3 citation statements)

References 39 publications

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“…delbrueckii species were also present only at the beginning of fermentation. In another study, Pichia fermentans , Pichia kudriavzevii , Candida oleophila , Geotrichum candidum , and Kazachstania bulderi yeasts were also identified in shalgam juices, and especially Pichia kudriavzevii became dominant during fermentation 3 . Shalgam juice is consumed especially in the southern regions of Türkiye; however, it is becoming also popular in big metropolises 4 …”

Section: Introductionmentioning

confidence: 99%

“…In another study, Pichia fermentans, Pichia kudriavzevii, Candida oleophila, Geotrichum candidum, and Kazachstania bulderi yeasts were also identified in shalgam juices, and especially Pichia kudriavzevii became dominant during fermentation. 3 Shalgam juice is consumed especially in the southern regions of Türkiye; however, it is becoming also popular in big metropolises. 4 With the increased demand for functional foods, shalgam juice has become more popular for its numerous health benefits.…”

Section: Introductionmentioning

confidence: 99%

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Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Öztürk,

Buzrul,

Bilge

et al. 2023

J Sci Food Agric

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BACKGROUNDPulsed electric field (PEF) has become a reality in the food industry as a non‐thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pre‐treatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV·cm‐1 of field strength was used as a pre‐treatment for shalgam juice and changes in control and PEF‐treated samples were monitored during fermentation and 70 days of cold storage (4 °C).RESULTSThe pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15‐3.39), titratable acidity (4.35‐5.49 g·L‐1), total phenolic content (279‐766 mg·mL‐1 GAE) and antioxidant activity (694‐2091 μmol Trolox·mL‐1) during storage was insignificant. PEF‐treated samples had lower total aerobic mesophilic bacteria (~ 9%) and lactic acid bacteria (~ 3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF.CONCLUSIONOur results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Öztürk,

Buzrul,

Bilge

et al. 2023

J Sci Food Agric

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“…Shalgam juice is included in functional foods due to its microbiological flora and bioactive compounds. Its main bioactive compounds are polyphenols that originate from black carrot (Akbulut & Çoklar, 2020 ; Kahve et al., 2022 ; Ulucan et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity

Akbulut,

Çoklar,

Bulut

et al. 2024

Food Science & Nutrition

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The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transform the pomace into the high value‐added product and to enrich the shalgam juice with phenolic compounds. Black grape pomace and black carrot were used as the sources of polyphenols and five different formulations were obtained according to the amounts of black carrot and black grape pomace. During the fermentation, the samples were taken at different periods and analyzed for anthocyanins, phenolic compounds, antioxidant activity, and tannin content. Gentisic, caffeic, ferulic, coumaric, and chlorogenic acids, catechin, glucosides of kaemferol and isorhamnetin, resveratrol, rutin, cyanidin‐3‐xylosylglucosylgalactoside, cyanidin‐3‐xylosylgalactoside, cyanidin‐3‐xylosylglucosylgalactoside acylated with sinapic acid, ferulic acid, or coumaric acid, and glucosides of cyanidin, petunidin, and malvidin were identified in the shalgam juices that contained both black grape pomace and black carrot in their formulation. Some of these polyphenols were not detected detect in the shalgam juices that were produced from only the black carrot or black grape pomace. During the fermentation, a decrease in the amount of anthocyanins originated from black carrots and an increase in the amount of anthocyanins orginated from black grape pomace were determined. Black grape pomace addition to the formulation before the fermentation caused an increase in the amount of tannin in the shalgam juice samples. Consequently, it is thought that black grape pomace can be fruitfully evaluated in shalgam juice production and can be enhanced by polyphenolic profile of shalgam juice.

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In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods

Kahve

2023

Curr Microbiol

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Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam

Cited by 10 publications

References 39 publications

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity

In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods

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