TRADITIONAL FERMENTED FOODS IN ANATOLIA

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ŞANLIBABA P., Tezel B.

Acta Scientiarum Polonorum, Technologia Alimentaria, cilt.22, sa.2, ss.193-215, 2023 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 2
  • Basım Tarihi: 2023
  • Doi Numarası: 10.17306/j.afs.2023.1127
  • Dergi Adı: Acta Scientiarum Polonorum, Technologia Alimentaria
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.193-215
  • Anahtar Kelimeler: Anatolia, fermentation, fermented foods, microorganisms, traditional
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

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.