The effect of different fermentation temperatures on the quality during the production of shalgam

In this study, the effect of different fermentation temperatures on shalgam quality was investigated. Shalgams were produced using traditional method. After dough fermentation (1st fermentation), 2nd fermentation (carrot fermentation) was performed at 5 different temperatures as 15°C, 20°C, 25°C, 30°C and 35°C. Application of various fermentation temperatures affected shalgam quality. Increasing fermentation temperature decreased the fermentation time. The highest total acidity values were determined as 8.23 g/L and 7.96 g/L (as lactic acid) in the samples fermented at 25°C and 20°C, respectively. The lowest total acidity values determined as 5.49 g/L (as lactic acid) in the sample fermented at 35°C. Similar results were obtained in the concentrations of lactic acid. The highest volatile acidity was found in the sample produced at 35°C as 1.82 g/L (as acetic acid). In other shalgam samples, contents of volatile acidity were less than 1 g/L. Increasing the temperature decreased the contents of anthocyanin and total phenolic compounds. However, L*, a*, b*, Chroma and Hue values increased with increasing tempareture. Total mesophilic bacteria, lactic acid bacteria, total yeasts, non-Saccharomyces spp. and coliform bacteria were counted during shalgam fermentations. In general, microorganism counts with the exception of coliform bacteria showed a gradual decline after reached the maximum numbers and then they countinue to survive at important levels during the fermentations. Coliform bacteria showed a rapid decline during fermentations and disappeared at the end of the fermentations. In sensory analysis, shalgam produced at 15°C was the most preferred sample using descriptive analysis and ranking test. Results obtained from the experiments showed that low fermentation temperatures had positive effect on shalgam quality. Keywords: Shalgam juice, Fermentation, Application of various temperatures, Carrot fermentation