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Food Microbiology; basics and things to know. Microorganisms, food and nutrition relationship
Sucuk is a dry-fermented sausage produced by traditional and industrial methods. Traditional production generally takes place in small businesses without starter cultures, and the sausages ripen under natural conditions. Industrial production uses…
Aybike KamiloğluAssociate Professor · PhD
Milk microbiology is a vast field, far too broad to cover in a paragraph or two. There is even a 1000-page book devoted to lactic acid bacteria alone. Here, I will give…
Halil İbrahim AkgülAssistant Professor · PhD
Biopolymers are polymers that can be produced or biodegraded by a living thing. Exopolysaccharides, as the name suggests, are polysaccharide (carbohydrate) biopolymers secreted out of the cell. Only some living things have…
Halil İbrahim AkgülAssistant Professor · PhD
Over the past 150 years, nearly 50,000 scientific publications on lactic acid bacteria have appeared in SCI-indexed journals, including 3,453 articles published in 2023 alone (Web of Science, 2024). Today, thousands of…
Halil İbrahim AkgülAssistant Professor · PhD
History of Starter Cultures By the 19th century, the discovery of microorganisms and a better understanding of fermentation chemistry had helped explain fermented products. As technology advanced, it became possible to control…
Halil İbrahim AkgülAssistant Professor · PhD