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 2

Number of microorganisms as logarithmic cfu/mL at the end of the şalgam fermentation.

Number of microorganisms
Experiments	LAB	Total yeasts	Non-Saccharomyces yeasts	TMAB
NaCl	8.43 ± 0.021^b	6.89 ± 0.268	6.87 ± 0.424	7.05 ± 0.417
NaCl + KCl	8.61 ± 0.014^a	7.08 ± 0.346	6.83 ± 0.106	6.96 ± 0.007
NaCl + CaCl2	8.00 ± 0.339^c	6.90 ± 0.042	6.76 ± 0.014	6.73 ± 0.001
KCl + CaCl2	8.00 ± 0.001^c	7.10 ± 0.042	6.88 ± 0.166	6.74 ± 0.007
NaCl + KCl + CaCl2	8.00 ± 0.120^c	7.12 ± 0.445	7.07 ± 0.579	7.17 ± 0.261

Values with different superscripts in the same column indicate statistically significant differences (). LAB: lactic acid bacteria; TMAB: total mesophilic aerobic bacteria.