A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

International Journal of Food Microbiology

Volumn 167, Issue 1, 2013, Pages 44-56

  Altay, Filiz ^a   Karbancioglu Güler, Funda ^a   Daskaya Dikmen, Ceren ^a   Heperkan, Dilek ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Ayran; Boza; Hardaliye; Kefir; Lactic acid bacteria; Shalgham drink

Indexed keywords

KEFIR; LACTIC ACID;

AEROBIC BACTERIUM; ARTICLE; AYRAN; BEVERAGE; BOZA; CHEMICAL COMPOSITION; FERMENTATION; FLOW KINETICS; FOOD SAFETY; FOOD SPOILAGE; HARDALIYE; LACTOBACILLUS; LEUCONOSTOC; MICROFLORA; NONHUMAN; PEDIOCOCCUS; PHYSICAL CHEMISTRY; SACCHAROMYCES; SHALGAM JUICE; SHELF LIFE;

LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84885181164     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.06.016     Document Type: Article

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