FERMENTED FOODS: Microbiology, Technology and Health

The history of fermented foods goes back to 6000 BC, according to the earliest known records. Since this date, fermented foods have started to be produced and consumed with an increasing interest. Undoubtedly, the most important reason for this is the increasing understanding of the positive effects of fermented foods on human health. It is a fact accepted by the scientific world that fermented products have functional and therapeutic effects, especially since they have antimicrobial, antioxidant, probiotic, cholesterol-lowering and similar effects. Based on this fact, we carried out the study with a large group of writers working at different universities and consisting of expert academics, and we aimed to make it stronger, pioneering and different from similar books in the field.
The beginning of the book is the history of fermentation. Afterwards, fermented foods, which have an important place in our daily life and which we love to consume, are discussed in separate sections and the positive effects of these foods on microbiology, technology and health are included. In the last part of the book, there is information about fermented foods legislation and other fermented foods that are not widely consumed in our country but are frequently consumed abroad. Book; It has been prepared at a level that can appeal to academics and students who are studying in this field, as well as to people who do not do academic work.