In this study chemical and microbiological profile of Şalgam juice produced by fermentation were investigated. Different sourdough compositions and starter culture (L. plantarum) concentrations in fermentation were used as leavening agents. Also the quality properties of end product were evaluated with sensory analysis. L. plantarum produced a greater amount of lactic acid (0.68-0.69) and reduced the pH of fermented Şalgam juice to below 3.5 after two weeks of fermentation. The initial lactic acid bacteria counts of Lb. plantarum (1%) and wheat flour + bulgour flour + sucrose combination added samples were higher (6.90-7 log cfu/ml, respectively) than the others. Molds-yeast numbers in these samples were significantly (p<0.01) low. Sensory evaluation showed that Lb. plantarum inoculation and also sucrose addition to the traditional sourdough formulation were favorable with respect to color, odor and taste.
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