Format

Send to

Choose Destination
See comment in PubMed Commons below
Crit Rev Food Sci Nutr. 2011 Mar;51(3):248-60. doi: 10.1080/10408390903569640.

An introduction to the traditional fermented foods and beverages of Turkey.

Author information

1
Hitit University, Faculty of Engineering, Department of Food Engineering, Corum, Turkey. bulentkabak@hitit.edu.tr

Abstract

Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (turşu, şalgam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey.

PMID:
21390945
DOI:
10.1080/10408390903569640
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Taylor & Francis
    Loading ...
    Support Center