Shalgam juice, hardaliye,
boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic
beverages. The first three are o
btained from vegeta
bles, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced
by lactic acid fermentation. Their micro
biota is mainly composed of lactic acid
bacteria (LAB).
Lactobacillus plantarum,
Lactobacillus brevis and
Lactobacillus paracasei su
bsp.
paracasei in shalgam fermentation and
L. paracasei su
bsp.
paracasei and
Lactobacillus casei su
bsp.
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 micro
biota 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.