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

doi:10.1007/978-1-4939-1378-7_14

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 proceeding › Chapter › peer-review

23 Citations (Scopus)

Abstract

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 language	English
Title of host publication	Food engineering series
Editors	Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten
Publisher	Springer
Pages	351-378
Number of pages	28
ISBN (Electronic)	9781493913787
ISBN (Print)	9781493913770, 9781493955749
DOIs	https://doi.org/10.1007/978-1-4939-1378-7_14
Publication status	Published - 2014
Externally published	Yes

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Kluyveromyces marxianus
Lactic acid bacterium
Lactobacillus plantarum
Leuconostoc mesenteroides
Wine yeast

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1007/978-1-4939-1378-7_14

Cite this

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abstract = "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{\textquoteright}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.",

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Importance of yeasts and lactic acid bacteria in food processing. / Erten, Hüseyin; Ağirman, Bilal; Gündüz, Cennet Pelin Boyaci et al.
Food engineering series. ed. / Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; Hüseyin Erten. Springer, 2014. p. 351-378 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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T1 - Importance of yeasts and lactic acid bacteria in food processing

AU - Erten, Hüseyin

AU - Ağirman, Bilal

AU - Gündüz, Cennet Pelin Boyaci

AU - Çarşanba, Erdem

AU - Sert, Selvihan

AU - Bircan, Sezgi

AU - Tangüler, Hasan

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KW - Lactobacillus plantarum

KW - Leuconostoc mesenteroides

KW - Wine yeast

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SN - 9781493955749

T3 - Food Engineering Series

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BT - Food engineering series

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A2 - Ahmad, Saghir

A2 - Erten, Hüseyin

PB - Springer

ER -

Importance of yeasts and lactic acid bacteria in food processing

Abstract

Publication series

Keywords

UN SDGs

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