摘要：One of the ways of kapari flower buds evaluation is the production of pickled kapari. In this study as starter culture for pickled kapari was used L. plantarum . Both spontaneous and controlled fermentations were examined at different salt concentration (%10, %12, %14, %16). Evaluation of chemical analysis results done before fermentation (dry matter, ash, texture, Mg, Ca, K, Fe, Na, protein, nitrogen), during fermentation (acidity, pH, reduced sugar, salt) and after fermentation (dry matter, ash, texture, Mg, Ca, K, Fe, Na, protein, nitrogen) showed advantages of using pure culture technique in pickled caper production.
