Starter Kültürlerin Gıda ve Süt Endüstrisindeki Koruyucu Rolleri

Bacteria, fungi and yeast are commonly used as additives in meats, milk products, cereals vegetables and fruits to produce fermented products. Besides microorganisms used for fermented foods production impart desirable flavors, improve texture and enhance digestibility of foods, fermentation destroys food spoilage organism and allow preservation of foods.