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
Table 1
Number of microorganisms during the dough fermentation and in the extraction liquid.
Dough fermentation
Extraction liquid
Number of microorganisms (log cfu/mL)
Number of microorganisms (log cfu/mL)
Experiments
AA
BB
CC
DD
EE
AA
BB
CC
DD
EE
Days
Day 0
Day 4
Day 0
Day 4
Day 0
Day 4
Day 0
Day 4
Day 0
Day 4
Microorganisms
LAB
8.56
10.36
8.45
10.27
8.73
10.47
8.60
10.50
8.58
10.39
9.27
9.56
9.31
9.0
8.92
TMAB
8.57
10.11
8.63
10.18
8.55
10.10
8.34
9.97
8.44
10.08
8.97
9.91
9.06
7.9
9.11
Total yeasts
8.56
9.81
8.53
9.90
8.43
9.78
8.33
9.70
8.51
9.77
8.47
8.92
8.54
8.65
8.69
Non-Saccharomyces yeasts
6.60
9.77
6.45
9.68
6.80
9.75
6.48
9.35
6.53
9.70
7.87
8.60
8.39
8.39
8.54
Coliform bacteria
4.47
5.0
3.80
4.50
3.70
4.48
3.65
4.24
4.52
4.84
n.d.
n.d.
n.d.
n.d.
n.d.
AA: şalgam produced with NaCl; BB: şalgam produced with NaCl + KCI; CC: şalgam produced with NaCl + CaCl2; DD: şalgam produced with KCl + CaCl2; EE: şalgam produced with NaCl + KCl + CaCl2. LAB: lactic acid bacteria; TMAB: total mesophilic aerobic bacteria.