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    Citric acid production by yarrowia lipolytica
    (Springer International Publishing, 2019) Carsanba, Erdem; Papanikolaou, Seraphim; Fickers, Patrick; Agirman, Bilal; Erten, Huseyin
    Recently, with an increasing annual demand of more than two million tons, citric acid (CA) has become the main additive and functional component in the food, pharmaceutical, and chemical industries. This rising demand has induced research to search for alternative and cheap ways to fulfil CA requirements in industry. Lately, Yarrowia lipolytica has been considered as a promising microorganism in the production of CA since it has many advantages over moulds: mainly high productivity, easier cultivation (convenient for continuous process), and the capability to use a wide range of agricultural or industrial by-products and wastes as cheap carbon sources. CA production by this yeast depends on certain factors such as medium composition (type and concentrations of carbon, nitrogen, and trace elements) and the type of strain used (wild, mutant, or genetically engineered), as well as cultivation conditions (pH, temperature, dissolved oxygen, etc.). This review principally details recent studies concerning CA production by Y. lipolytica with an emphasis on techniques to increase productivity and yield to meet the expanding demand for this organic acid. Suitable substrates and production factors for high and cost-efficient CA production are discussed. Downstream processes and production systems are also reviewed. © Springer Nature Switzerland AG 2019.
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    Importance of Yeasts and Lactic Acid Bacteria in Food Processing
    (Springer, 2014) Erten, Huseyin; Agirman, Bilal; Gunduz, Cennet Pelin Boyaci; Carsanba, Erdem; Sert, Selvihan; Bircan, Sezgi; Tanguler, Hasan
    [Abstract Not Available]
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    Natural Microflora of Different Types of Foods
    (Springer International Publishing Ag, 2019) Erten, Huseyin; Agirman, Bilal; Boyaci-Gunduz, Cennet Pelin; Carsanba, Erdem; Leventdurur, Sezgi
    The sources of thousands of different microorganisms in foods could be either natural or external. The microorganisms in foods are divided into three groups as molds, yeast and bacteria. Natural microflora of foods influences the quality, availability and quantity of products. Molds are generally known as spoilage microorganisms in foods. Therefore, usage of them in food processing is limited (i.e. mold ripened cheese, soybean fermented foods). Conversely, yeasts and bacteria are widely used as important microorganisms in food industry. They have ability to ferment sugars to some industrially important compounds such as ethanol, lactic acid, acetic acid and carbon dioxide. In addition, they can contribute to the texture, flavor and safety of foods. The microorganisms intrinsically existing in food play a key role in processing of numerous foods especially plant based fermented foods, milk and meat based fermented products. The aim of the present chapter is to discuss the natural microflora belonging to different foods and also to explain their functions during food processing.