TRADITIONAL FERMENTED FOODS IN ANATOLIA

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ŞANLIBABA P., Tezel B.

Acta Scientiarum Polonorum, Technologia Alimentaria, vol.22, no.2, pp.193-215, 2023 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 2
  • Publication Date: 2023
  • Doi Number: 10.17306/j.afs.2023.1127
  • Journal Name: Acta Scientiarum Polonorum, Technologia Alimentaria
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.193-215
  • Keywords: Anatolia, fermentation, fermented foods, microorganisms, traditional
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials. Some of these products, such as pickle, yogurt, cheese, ayran, and sucuk, have been highly standardized and industrialized. This study aimed to describe the most common traditional fermented foods in Anatolia, their production techniques, and their health benefits for humans.