A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics


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Altay F. , Karbancioglu-Guler F. , Daskaya-Dikmen C., Heperkan D.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.167, pp.44-56, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 167
  • Publication Date: 2013
  • Doi Number: 10.1016/j.ijfoodmicro.2013.06.016
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Page Numbers: pp.44-56
  • Keywords: Shalgham drink, Hardaliye, Boza, Ayran, Kefir, Lactic acid bacteria, LACTIC-ACID BACTERIA, BIOGENIC-AMINE CONTENT, RHEOLOGICAL PROPERTIES, CEREAL BEVERAGE, SHALGAM SALGAM, KEFIR GRAINS, ESCHERICHIA-COLI, BOZA, MILK, IDENTIFICATION

Abstract

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods.