IntroductionLactic acid fermentation (LAF) is one of the most practical and widely applied empirical methods for preserving and often enhancing the organoleptic and nutritional quality of fresh vegetables such as cucumbers, cabbages, and olives (Tamang et al. 2005;Di Cagno et al. 2008).Shalgam, a traditional Turkish lactic acid-fermented beverage, is obtained mainly by LAF of black carrot (Daucus carota L.), bulgur bran, rock salt, turnip (Brassica rapa L.), and sourdough, in which lactic acid bacteria (LAB) play an essential role. There are 2 main processing methods for commercial production: the traditional method and the direct method (Erten et al. 2008;Tanguler and Erten 2012a). The traditional method consists of 2 distinct steps: first fermentation and second fermentation (Canbas and Deryaoglu 1993;Erten et al. 2008;Tanguler and Erten 2012a). First fermentation is also called sourdough fermentation. It is carried out for the enrichment of LAB and yeasts. Bulgur flour (3%), rock salt (0.2%), sourdough (0.2%), and adequate table water are mixed and kneaded for the formation of dough. The dough is left for the first fermentation at ambient temperature for 3-5 days. The fermented mixture of bulgur flour and sourdough is extracted with adequate water 3 to 5 times (Erten et al. 2008;Tanguler and Erten 2012a). The second fermentation is also known as the main or carrot fermentation. The extracts obtained from the first fermentation are combined to perform the second fermentation with the roots of black carrot, rock salt (1%-2%), and, if available, sliced turnip (1%-2%) in a tank. Adequate drinkable water is added to fill the tank. The black carrot is washed if necessary. It is sorted to remove all the damaged and defective carrots. The carrot is then cut into pieces of 3-9 cm in length. The second fermentation is naturally carried out for 3 to 10 days at ambient temperature, which can vary from 10 °C to 35 °C (Canbas and Deryaoglu 1993;Erten et al. 2008).In the direct production method, dough fermentation is not carried out. The chopped black carrots, salt, bakers' yeast or sourdough, sliced turnip (if available), and adequate water are transferred to a tank and allowed to ferment at ambient temperature (Tanguler and Erten 2012b). During fermentation, it is mainly LAB that give
