Natural Microflora of Different Types of Foods

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dc.authoridAGIRMAN, BILAL/0000-0002-3629-1933
dc.authoridCARSANBA, ERDEM/0000-0002-7218-5070
dc.authoridBoyaci Gunduz, Cennet Pelin/0000-0001-6409-0840
dc.contributor.authorErten, Huseyin
dc.contributor.authorAgirman, Bilal
dc.contributor.authorBoyaci-Gunduz, Cennet Pelin
dc.contributor.authorCarsanba, Erdem
dc.contributor.authorLeventdurur, Sezgi
dc.coverage.doi10.1007/978-3-030-24903-8
dc.date.accessioned2024-09-18T20:32:51Z
dc.date.available2024-09-18T20:32:51Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1007/978-3-030-24903-8_4
dc.identifier.endpage93en_US
dc.identifier.isbn978-3-030-24903-8
dc.identifier.isbn978-3-030-24902-1
dc.identifier.scopus2-s2.0-85085883151en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage51en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-030-24903-8_4
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11168
dc.identifier.wosWOS:000566845200005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer International Publishing Agen_US
dc.relation.ispartofHealth and Safety Aspects of Food Processing Technologiesen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrofloraen_US
dc.subjectFermentationen_US
dc.subjectMilken_US
dc.subjectFruitsen_US
dc.subjectVegetablesen_US
dc.subjectCerealsen_US
dc.titleNatural Microflora of Different Types of Foodsen_US
dc.typeBook Chapteren_US

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