Twenty-six aged hardaliye samples, collected from different spots of the Kirklareli province of Turkey and hardaliye produced in laboratory conditions using the traditional method were investigated in this study. The pH ranged from 3.21 to 3.97 Red colour (Hunter Lab a(L) value) of samples ranged from 1.33 to 9.66. The total bacterial count ranged from 3.5 x 10(2) to 8 x 10(5) cfu ml(-1) The lactic acid bacteria counts of the samples were found to be between 1.0 x 10(2) and 4.0 x 10(4) cfu ml(-1). Yeasts and moulds, which were found in 21 samples out of 26 ranged from 1.0 x 10(2) to 8.1 x 10 cfu ml(-1).Coliforms and Escherichia coli were found in none of the samples. The changes of some microbiological and chemical properties of hardaliye during fermentation were investigated The pH of hardaliye dropped from 3.86 to 3.39. The ethanol content of the end product was determined as 595.50 mg dl(-1) During the fermentation process, the total bacteria count, lactic acid bacteria count and yeast count changed from 2.1 x 10(5), 6.0 x 10(4) and 1.2 x 10(5) cfu ml(-1) to 1.3 x 10(2),1.2 x 10(3) and 1.1 x 10(3) cfu ml(-1) respectively.
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机译：本研究调查了从土耳其Kirklareli省不同地点收集的26个陈年hardaliye样品，以及使用传统方法在实验室条件下生产的hardaliye样品。样品的pH值范围为3.21至3.97，红色（Hunter Lab a（L）值）范围为1.33至9.66。细菌总数介乎3.5 x 10（2）至8 x 10（5） cfu ml（-1） 样本的乳酸菌数介乎1.0 x 10（2）至4.0 x 10（4） cfu ml（-1）。在26个样本中的21个样本中发现了酵母菌和霉菌，范围从1.0 x 10（2）到8.1 x 10 cfu ml（-1）。未发现大肠菌群和大肠杆菌。研究了hardaliye发酵过程中一些微生物和化学性质的变化，使hardaliye的pH值从3.86下降到3.39。测定最终产物乙醇含量为595.50 mg dl（-1） 发酵过程中，菌总数、乳酸菌数和酵母菌数分别由2.1 x 10（5）、6.0 x 10（4）和1.2 x 10（5） cfu ml（-1）变化为1.3 x 10（2）、1.2 x 10（3）和1.1 x 10（3） cfu ml（-1）。
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