Sengun Ilkin, Kendirci Perihan, Kirmizigul Peker Aysegul, Kilic Gulden, Ozturk Berna
Engineering Faculty, Food Engineering Department, Ege University, Izmir, Türkiye.
Tourism Faculty, Gastronomy and Culinary Arts Department, Izmir Katip Celebi University, Izmir, Türkiye.
J Food Sci. 2025 May;90(5):e70297. doi: 10.1111/1750-3841.70297.
There is no standardized production or regulation for making fermented black carrot juice (shalgam). This study was conducted to address the lack of standardized method and commercially available starter cultures for shalgam production. The present study investigated the use of shalgam-derived presumptive probiotics (Lacticaseibacillus paracasei NL1, Pediococcus acidilactici AL9, and Pichia kudriavzevii NM3) as starter cultures in the production of shalgam to improve its usefulness by transforming it into a high value-added product and enriching its presumptive probiotic content. In this context, free and microencapsulated presumptive probiotics were incorporated into the juice prior to the fermentation. The pH value, total acidity, and lactic acid bacteria and yeast counts of the samples were evaluated during fermentation. The use of presumptive probiotic cultures in the free form reduced the fermentation period from 8 to 6 days. Shalgam comprising the free (7.35-8.32 log CFU/mL) and microencapsulated (6.97-8.34 log CFU/g) probiotics maintained the desired cell counts during storage at 4°C for 90 days. Microencapsulation exerted a protective effect on the strains. At the end of storage, the highest phenolic contents were observed in the samples containing L. paracasei NL1 in the free (3415.75 mg GAE/L) or microencapsulated (3598.00 mg GAE/L) form, whereas the samples containing AL9 and NL1 free cells demonstrated the highest 1,1-diphenyl-2-picrylhydrazyl radical values of 78.30% and 77.81%, respectively. Consequently, the strains demonstrate considerable potential for application in the production of shalgam possessing probiotic properties by improving the bioactivity and sensory properties of the product.
发酵黑胡萝卜汁（沙尔加姆汁）的生产没有标准化的流程或规范。本研究旨在解决沙尔加姆汁生产缺乏标准化方法和市售发酵剂的问题。本研究调查了将源自沙尔加姆汁的推定益生菌（副干酪乳杆菌NL1、嗜酸乳球菌AL9和库德里亚夫齐毕赤酵母NM3）用作沙尔加姆汁生产中的发酵剂，通过将其转化为高附加值产品并增加其推定益生菌含量来提高其效用。在此背景下，在发酵前将游离和微囊化的推定益生菌添加到果汁中。在发酵过程中评估样品的pH值、总酸度以及乳酸菌和酵母菌数量。使用游离形式的推定益生菌培养物可将发酵时间从8天缩短至6天。含有游离（7.35 - 8.32 log CFU/mL）和微囊化（6.97 - 8.34 log CFU/g）益生菌的沙尔加姆汁在4°C下储存90天期间保持了所需的细胞数量。微囊化对菌株起到了保护作用。在储存结束时，含有游离（3415.75 mg GAE/L）或微囊化（3598.00 mg GAE/L）形式的副干酪乳杆菌NL1的样品中观察到最高的酚类含量，而含有游离AL9和NL1细胞的样品分别表现出最高的1,1 - 二苯基 - 2 - 苦基肼自由基值，分别为78.30%和77.81%。因此，这些菌株通过改善产品的生物活性和感官特性，在生产具有益生菌特性的沙尔加姆汁方面具有相当大的应用潜力。
