Fermented Foods – Asiye Nur Karaca, Barbaros Özer, Berrin Özkaya, Betül Karslıoğlu, Eda Demirok Soncu, Elif Çapar, Havva Ceren Akal Demirdöğen, İrem Uzunsoy, Kübra Sağlam, Mustafa Akçelik, Nefise Akçelik, Nilüfer Vural, Ömer Şimşek, Özlem Yalçınçıray, Pınar Şanlıbaba, Rahmi Ertan Anlı, Seda Seyirt, Sibel Kaymak, Sime – Nobel Akademik Yayıncılık

Fermentation is one of the earliest and most popular methods for food preservation. The history of fermented foods dates back to 6000 BCE, according to the oldest known records. Since that time, fermented foods have increasingly been produced and consumed with growing interest. Fermented foods constitute a significant portion of global diets, representing about one third of all food and beverage consumption worldwide. Undoubtedly, the most significant reason for this is the increasing understanding of the positive effects of fermented foods on human health. Particularly, due to the antimicrobial, antioxidant, probiotic, cholesterol-lowering, and similar effects of fermented products, it is a well-accepted fact in the scientific community that they have functional and therapeutic benefits. This book addresses fermented foods that hold an important place in our daily lives and are consumed with great enjoyment. The book is prepared to be accessible not only to academics and students studying in this field but also to individuals who do not engage in academic work. We hope that our book will be beneficial to students, academics, and anyone interested in the topic...