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Food Microbiology; basics and things to know. Microorganisms, food and nutrition relationship
Sucuk, a dry fermented sausage type, is produced in two ways; traditional and industrial. Traditional production is generally carried out in small-scale enterprises without starter cultures, and sucuk is ripened under natural…
Aybike KamiloğluAssociate Professor · PhD
Milk microbiology is a vast ocean and is too comprehensive to be explained in one or two paragraphs. I want to point out that there is a 1000-page book on lactic acid…
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
In the last 150 years, nearly 50,000 scientific publications on Lactic acid bacteria have been published within the scope of SCI and it is reported that 3,453 of these publications are only…
Halil İbrahim AkgülAssistant Professor · PhD
History of Starter Cultures By the 19th century, discovering microorganisms and clarifying fermentation chemistry enabled us to understand fermented products. With the developing technology, the possibilities have expanded; the journey to reach…
Halil İbrahim AkgülAssistant Professor · PhD