Research Article

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 fermentationExtraction liquid
Number of microorganisms (log cfu/mL)Number of microorganisms (log cfu/mL)
ExperimentsAABBCCDDEEAABBCCDDEE
DaysDay 0Day 4Day 0Day 4Day 0Day 4Day 0Day 4Day 0Day 4

Microorganisms
LAB8.5610.368.4510.278.7310.478.6010.508.5810.399.279.569.319.08.92
TMAB8.5710.118.6310.188.5510.108.349.978.4410.088.979.919.067.99.11
Total yeasts8.569.818.539.908.439.788.339.708.519.778.478.928.548.658.69
Non-Saccharomyces yeasts6.609.776.459.686.809.756.489.356.539.707.878.608.398.398.54
Coliform bacteria4.475.03.804.503.704.483.654.244.524.84n.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.