The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Figure 1

The development of microorganisms during the şalgam fermentations produced using different chloride salts. (a) Development of LAB, (b) development of total yeasts, (c) development of non-Saccharomyces yeasts, (d) development of TMAB, and (e) development of coliform bacteria.

(a)

(b)

(c)

(d)

(e)