Comparison of hardaliye produced by different starters: Back-slopping and kombucha

During traditional hardaliye production by fermentation from grape juice, mustard seeds are insufficient to inhibit yeast activities and alcohol formation. Chemical preservatives used for the of standard quality in industrial production. Today, consumers prefer natural products that do not contain chemical additives. For this reason, study, considering different techniques should be tried order prevent formation, was carried out with two methods as back-slopping (BH) addition kombucha mushrooms (KH). These were first time on hardaliye. Fermentation continued 7 days (d) storage 14 d. fermentation, pH reducing sugar, L* a* values samples decreased, while phenolic compounds’ concentration, viscosity, b* increased. The drop during storage. No significant changes observed sugar contents. storage, content KH sample decreased viscosity titratable acidity increase greater BH compared sample. While 5.5% formation 7th day no detected At end Total mesophilic aerobic bacteria (TMAB), yeast, Lactobacillus spp. lactic streptococci numbers found higher than According results research, thanks metabolic mushroom microorganisms their symbiotic association, takes place without any preservative chemicals more durable is provided BH.