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Object Summary

Identification Of Predominant Lactic Acid Bacteria Isolated From Salgam Beverage And Improvement Of Its Production Technique

Title of object

Identification Of Predominant Lactic Acid Bacteria Isolated From Salgam Beverage And Improvement Of Its Production Technique

Object description

In this study, the predominant lactic acid bacteria during the fermentation of salgam beverage were isolated and identified and the most promising lactic acid bacteria for industrial usage as starter culture were selected. Salgam beverages were produced using various production methods and the best production technique among them was selected. Salgam beverage was made by the selected method and experiments were done to increase its shelf life. During the experiments, chemical, physical, microbio...

Language of object

Turkish

Author(s) / Publisher

Hasan Tangüler

Discipline(s)

Field Crop Products

Keywords

salgam beverage, lactic acid bacteria, starter culture, black carrots, bulgur bran, yeast, shelf life of salgam beverage

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

18U

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No


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