Natural Microflora of Different Types of Foods

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dc.authoridAGIRMAN, BILAL/0000-0002-3629-1933
dc.authoridBoyaci Gunduz, Cennet Pelin/0000-0001-6409-0840
dc.authoridCARSANBA, ERDEM/0000-0002-7218-5070
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.accessioned2025-01-06T17:43:35Z
dc.date.available2025-01-06T17:43:35Z
dc.date.issued2019
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.
dc.identifier.doi10.1007/978-3-030-24903-8_4
dc.identifier.endpage93
dc.identifier.isbn978-3-030-24903-8
dc.identifier.isbn978-3-030-24902-1
dc.identifier.scopus2-s2.0-85085883151
dc.identifier.scopusquality0
dc.identifier.startpage51
dc.identifier.urihttps://doi.org/10.1007/978-3-030-24903-8_4
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2732
dc.identifier.wosWOS:000566845200005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer International Publishing Ag
dc.relation.ispartofHealth and Safety Aspects of Food Processing Technologies
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectMicroflora
dc.subjectFermentation
dc.subjectMilk
dc.subjectFruits
dc.subjectVegetables
dc.subjectCereals
dc.titleNatural Microflora of Different Types of Foods
dc.typeBook Chapter

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