Comparison of hardaliye produced by different starters: Back-slopping and kombucha

Hardaliye is a traditional non-alcoholic beverage produced by lactic acid fermentation by adding mustard seeds and cherry leaves to grape juice, which is a product with high nutritional value. Mustard seeds are insufficient in preventing yeast activities and alcohol formation in traditional hardaliye production, undesirable ethanol formation occurs and standard quality hardaliye cannot be produced. Chemical preservatives are used for the production of hardaliye of standard quality and on an industrial scale. Today, consumers prefer natural products that do not contain chemical preservatives and additives when purchasing products. Therefore, within the scope of the thesis; Hardaliye production was carried out with 2 different methods, backslopping and adding kombucha mushrooms. Physical, chemical and microbiological changes of hardaliye produced with different starters were investigated during fermentation and storage. While 5.5% alcohol formation was observed on the 7th day of fermentation in back-slopping hardaliye production, no alcohol formation could be detected in hardaliye produced using kombucha mushrooms. Decreases in the production time were observed in the L*, a* ve b* values of the Hardaliye samples. It was observed that the lactic acid bacteria numbers of hardaliye produced with kombucha mushroom were lower than the hardaliye produced by back-slopping method. According to the results of the research; Thanks to the microorganisms of the kombucha mushroom and the metabolic activities that occur with their symbiotic association, fermentation is provided naturally without the use of any preservative chemicals, compared to backslopping hardaliye, it offers a more reliable production of hardaliye. Key words: Hardaliye, Kombucha, Back-slopping