Özet:

Today, many fermented products are produced through spontaneous fermentation or using a quantity of products derived from the fermented product in hand. The use of Starter culture is quite limited to other products other than the production of fermented dairy products while fermented meat is preferred in fermented meat products such as juice; fermented fruit-sweets such as turtle, sirke; fermented cereal products such as tarhana and boza. Fermented dairy products are dairy products with different flavours and flavours, formed by fermentation using different starter cultures. More than 400 milk products, known in the world by different names but with similar properties, are widely consumed with yogurt, cheese, butter and cream. The most important group of bacteria used as a starter culture in the production of these products are lactic acid bacteria (LABs) that contain the species Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Enterococcus and Pediococcus. In this study, the foods used by starter cultures, fermented dairy products and fermented dairy products have collected health benefits.

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