Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Maslak, Istanbul 34469, Turkey.
Int J Food Microbiol. 2013 Oct 1;167(1):44-56. doi: 10.1016/j.ijfoodmicro.2013.06.016. Epub 2013 Jun 20.
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. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage.
沙谷汁、哈尔达利耶、布扎、酸乳（酸奶饮料）和开菲尔是最著名的传统土耳其发酵型非酒精饮料。前三种是由蔬菜、水果和谷物制成的，后两种是由牛奶制成的。沙谷汁、哈尔达利耶和酸乳是通过乳酸发酵生产的。它们的微生物群主要由乳酸菌（LAB）组成。在沙谷发酵中，植物乳杆菌、短乳杆菌和副干酪乳杆菌亚种。副干酪乳杆菌占优势，而在哈尔达利耶发酵中，副干酪乳杆菌亚种。副干酪乳杆菌和干酪乳杆菌亚种。假植物乳杆菌占优势。酸乳传统上是通过将酸奶与水和盐混合制成的。酸奶发酵剂用于工业酸乳生产。另一方面，博扎和开菲尔都发生酒精和乳酸发酵。博扎是用玉米、小麦和大米或其面粉和水的混合物制成的。通常，先前生产的博扎或酸面团/酸奶用作起始培养物，其中富含乳杆菌属和酵母。开菲尔是通过在生牛奶中接种开菲尔粒制成的，开菲尔粒由不同种类的酵母、乳酸菌和醋酸菌组成，存在于蛋白质和多糖基质中。博扎和开菲尔的微生物群受原料、来源和生产方法的影响。在这篇综述中，总结了传统发酵饮料的理化性质、制造技术、微生物群和保质期和变质，以及发酵条件如何影响加工和储存过程中重要的最终产品流变学性质。
