Halide AYDOĞDU, Şafak YILDIRIM, A. Kadir HALKMAN, Tunay DURGUN

Trakya Bölgesi Geleneksel İçeceği Hardaliyenin Üretimi ve Kalite Kriterleri Üzerine Bir Araştırma (İngilizce)

Bu çalışmada, Trakya Bölgesi'ne özgü geleneksel bir içecek olan hardaliyenin laboratuvar koşullarında üretimi yapılarak mikrobiyolojik ve kimyasal özellikleri belirlenmiş, hardaliye üretim yöntemi değerlendirilmiştir. Laboratuvar ölçekli üretimde Alphonse Lavallée ve Papazkarası üzüm çeşitleri kullanılmıştır. Denemelerde, farklı konsantrasyonlarda hardal tohumu kullanılmış, buna bağlı olarak mikrobiyolojik ve kimyasal analizlerde beklenen şekilde farklı sonuçlar alınmıştır. Elde edilen hardaliyelerde koliform bakteri, E. coli, maya ve küf sayıları yok ya da fermantasyon boyunca kayda değer ölçüde azalırken, toplam aerobik mezofil koloni sayısı ve laktik asit bakterileri sayılarında genel olarak azalma/ artma/ azalma şeklinde bir seyir izlenmiştir. Bu seyir, asitlik artışı ile birlikte değerlendirildiğinde anlamlı bulunmuştur (P<0.05). Aerobik mezofilik koloni sayısı ile laktik asit bakteri sayısının çok yakın olması, bu bakteriyel floranın önemli ölçüde laktik asit bakterilerinden geldiğini göstermektedir. Maya sayısının düşük olması nedeni ile hardaliyelerde alkol oluşması gerçekleşmemiş ve şeker içeriğinde bir değişiklik olmamıştır. Tersine olarak laktik asit bakteri sayısındaki artışa bağlı olarak asitlikte beklendiği şekilde artış olmuştur. Elde edilen sonuçlara göre, geleneksel bir üzüm değerlendirme şekli olan hardaliyenin, koliform grup bakteri sayısının düşüklüğü ve laktik asit fermantasyonuna bağlı olan yüksek asitliği nedeni ile mikrobiyolojik açıdan güvenli bir gıda olduğu söylenebilir. Endüstriyel ölçekli üretime geçiş için bu konuda daha fazla araştırmaya gerek vardır.

Anahtar Kelimeler:

Hardaliye, hardal tohumu, üzüm suyu, LAB, maya, küf

A Study on Production and Quality Criteria of Hardaliye; A Traditional Drink from Thrace Region of Turkey ( in English)

This study reports on an assessment of the production methodology of hardaliye; a traditional lactic fermented beverage specific to the Thrace region. Microbiological and chemical analyses were performed on the laboratory scale production using Alphonse Lavallée and Papazkarası grapes. There were some differences in the microbiological and chemical analyses due to use of different concentrations of mustard seed. Coliform bacteria, E. coli, yeasts and molds were either absent or their numbers were significantly reduced during the fermentation process. In general, a progressive reduction/ increase/ reduction pattern was observed for the aerobic mesophilic bacteria and lactic acid bacteria colony counts. This progressive pattern of bacterial numbers was considered significant (P<0.05) when the colony counts were assessed together with the increase of acidity. Due to the low amount of yeasts, alcohol was not produced and the sugar content did not significantly change during the production of hardaliye. In contrast, depending on the increase in the numbers of lactic acid bacteria, the acidity increased as expected. According to the results, due to the low numbers of coliform bacteria and adequate lactic acid fermentation, it is suggested that hardaliye is a microbiologically safe beverage. However, further research is needed for production on an industrial scale.

Keywords:

Hardaliye, mustard seed, grape juice, LAB, yeast, mold,

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