Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi

Yazarlar: Merve İNCE PALAMUTOĞLU, Murat BAŞ

Konular:Sağlık Bilimleri ve Hizmetleri

DOI:10.46413/boneyusbad.790343

Anahtar Kelimeler:Fermentation,Healthy nutrition,Lactic acid bacteria,Traditional fermented food

Özet: Fermentation is one of the oldest and most economical methods used to preserve and improve shelf-life, flavor, texture, and functional properties of foods. In general, lactic acid bacteria of various breeds predominate in food fermentation, including Lactococcus, Lactobacillus, Enterococcus, Streptococcus, Leuconostoc, and Pediococcus. However, in addition to these bacteria, yeast, and fungi also contribute to food fermentation. In Turkey, the most widely produced and consumed traditional foods are yogurt, buttermilk, kefir, kımız, tarhana, boza, pickles, shalgam juice, hardaliye, and sucuk. This review aims to identify the most common traditional fermented products and to emphasize some microbiological characteristics as well as the health effects of fermented products.

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