Importance of yeasts and lactic acid bacteria in food processing

Hüseyin Erten*, Bilal Ağirman, Cennet Pelin Boyaci Gündüz, Erdem Çarşanba, Selvihan Sert, Sezgi Bircan, Hasan Tangüler

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

15 Citations (Scopus)


Fermented foods and beverages have been an important part of our lives in all over the world. Their production is one of the oldest manufacturing and preservation methods, dating back to ancient times. Yeasts, mainly Saccharomyces cerevisiae, and lactic acid bacteria have long been used for the production of many fermented products. In food industry, yeasts have an important role in the production of alcoholic beverages, bioethanol, baker’s yeast and yeast-derived products. Lactic acid bacteria also have a fundamental effect on the production of some food products such as yoghurt, fermented vegetables, sour-dough bread and others. This chapter gives some information on the beneficial aspects of yeasts and lactic acid bacteria in foods and beverages.

Original languageEnglish
Title of host publicationFood engineering series
EditorsAbdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten
Number of pages28
ISBN (Electronic)9781493913787
ISBN (Print)9781493913770, 9781493955749
Publication statusPublished - 2014
Externally publishedYes

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297


  • Kluyveromyces marxianus
  • Lactic acid bacterium
  • Lactobacillus plantarum
  • Leuconostoc mesenteroides
  • Wine yeast


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