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Importance of Yeasts and Lactic Acid Bacteria in Food Processing

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Food Processing: Strategies for Quality Assessment

Part of the book series: Food Engineering Series ((FSES))

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.

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Cukurova University, Adana, 01330, Turkey

    Hüseyin Erten, Bilal Ağirman, Cennet Pelin Boyaci Gündüz, Selvihan Sert & Sezgi Bircan

  2. Altinozu Vocational School of Higher Education, Department of Food Technology, Mustafa Kemal University, Hatay, 31750, Turkey

    Erdem Çarşanba

  3. Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, 51240, Turkey

    Hasan Tangüler

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  1. Department of Agricultural Microbiology Aligarh Muslim University, Aligarh, India

    Abdul Malik

  2. Cukurova University, Department of Food Engineering Faculty of Agriculture, Adana, Turkey

    Zerrin Erginkaya

  3. Dept. of Post Harvest Eng. and Technol. Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  4. Cukurova University, Department of Food Engineering, Adana, Turkey

    Hüseyin Erten

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Erten, H. et al. (2014). Importance of Yeasts and Lactic Acid Bacteria in Food Processing. In: Malik, A., Erginkaya, Z., Ahmad, S., Erten, H. (eds) Food Processing: Strategies for Quality Assessment. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-1378-7_14

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