Hitit University, Faculty of Engineering, Department of Food Engineering, Corum, Turkey.
Crit Rev Food Sci Nutr. 2011 Mar;51(3):248-60. doi: 10.1080/10408390903569640.
Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (turşu, şalgam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey.
发酵食品和饮料，无论是植物来源还是动物来源，在世界许多地区的人们的饮食中都起着重要作用。发酵食品不仅提供了重要的营养来源，而且在保持健康和预防疾病方面也具有巨大的潜力。乳酸菌和酵母菌是与传统发酵食品相关的主要微生物群。在安纳托利亚，许多不同类型的传统发酵食品和饮料都是在家庭层面生产的。这些包括发酵乳（酸奶、托巴酸奶、库尔图、阿亚兰、开菲尔、马奶酒）、谷物发酵食品（塔尔哈纳）和非酒精饮料（博扎）、发酵水果和蔬菜（土耳其泡菜、沙葛、哈拉迪耶）以及发酵肉（苏库鲁）。然而，不同地区在传统食品和饮料的制备上存在一些差异。本文的重点是描述土耳其的传统发酵食品和饮料。
