Journal
FOOD REVIEWS INTERNATIONAL
Volume 24, Issue 3, Pages 352-359Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559120802089324
Keywords
shalgam; lactic acid fermentation; lactic acid bacteria; black carrot; traditional fermented beverage
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Shalgam is a traditional lactic acid fermented beverage in which black carrot, bulgur flour, sourdough, salt, turnip, and water are used for production. It is a red coloured, cloudy and sour soft drink mainly consumed in southern Turkey, however, its consumption is currently increasing in other parts, as well. Shalgam is produced on an industrial scale. Although there is no standard production technique in industry, it could be stated that there are two methods for shalgam production: the traditional method and the direct method. The traditional method comprises sourdough fermentation and carrot fermentation. In the direct method, however, the sourdough fermentation is omitted and only the carrot fermentation is applied. During fermentation, mainly lactic acid bacteria give shalgam its typical taste and favour by producing lactic acid, ethanol, and some other organic compounds. This article reviews some aspects of shalgam production.
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