An Introduction to the Traditional Fermented Foods and Beverages of Turkey

References

• Abd El-Salam , M. H. 2003 . “ Fermented milks: Middle East ” . In Encyclopedia of Dairy Sciences , Edited by: Roginski , H. , Fuquay , J. W. and Fox , P. F. 1041 – 1045 . London : Academic Press .
   Google Scholar
• Aksu , M. and Kaya , M. 2004 . Effect of usag Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage . Food Control , 15 : 591 – 595 .
   Web of Science ®Google Scholar
• Aktan , N. , Yücel , U. and Kalkan , H. 1998 . “ Turşu teknolojisi ” . In Ege Üniversitesi Ege Meslek Yüksekokulu Yayınları 23, 138
   Google Scholar
• Akuzawa , R. and Surono , I. S. 2003 . “ Fermented milks: Asia ” . In Encyclopedia of Dairy Sciences , Edited by: Roginski , H. , Fuquay , J. W. and Fox , P. F. 1045 – 1049 . London : Academic Press .
   Google Scholar
• Angulo , L. , López , E. and Lema , C. 1993 . Microflora present in kefir grains of the Galician region (north-west of Spain) . J Dairy Res , 60 : 263 – 267 .
   PubMed Web of Science ®Google Scholar
• Arici , M. and Coskun , F. 2001 . Hardaliye: Fermented grape juice as a traditional Turkish beverage . Food Microbiol , 18 : 417 – 421 .
   Web of Science ®Google Scholar
• Arici , M. 2004 . Mikrobiologische und chemische eigenschaften von salgam . Ernährungs-Umschau , 51 : 10 – 11 .
   Google Scholar
• Atasever , M. A. 2007 . “ Erzurum ve Bingöl yöresinden toplanan kurut örneklerinin mikrobiyolojik ve kimyasal nitelikleri ” . 64 Erzurum : Yüksek Lisans Tezi, Atatürk Üniversitesi Sağlık Bilimleri Enstitüsü .
   Google Scholar
• Battcock , M. and Azam-Ali , S. 1998 . “ Fermented fruits and vegetables ” . In A global perspective , Rome : FAO Agricultural Services Bulletin 134 .
   Google Scholar
• Baysal , A.H. D. , Çam , M. and Harsa , H.Ş . 2007 . “ Functional properties of şalgam juice, a traditional fermented Turkis beverage ” . Malta : Symposium of Functional Foods in Europe International Developments in Science and Health Claims, 9–11 May .
   Google Scholar
• Beshkova , D. M. , Simova , E. D. , Simov , Z. I. , Frengova , G. I. and Spasov , Z. N. 2002 . Pure cultures for making kefir . Food Microbiol , 19 : 537 – 544 .
   Web of Science ®Google Scholar
• Blandino , A. , Al Aseeri , M. E. , Pandiella , S. S. , Cantero , D. and Webb , C. 2003 . Cereal-based fermented foods and beverages . Food Res. Int , 36 : 527 – 543 .
   Web of Science ®Google Scholar
• Botes , A. , Todorov , S. D. , von Mollendorff , J. W. , Botha , A. and Dicks , L.M.T . 2007 . Identification of lactic acid bacteria and yeast from boza . Process Biochem , 42 : 267 – 270 .
   Web of Science ®Google Scholar
• Campbell-Platt , G. 1994 . Fermented foods: a world perspective . Food Res. Int , 27 : 253 – 257 .
   Web of Science ®Google Scholar
• Canbas , A. and Deryaoglu , A. 1993 . Şalgam suyunun üretim tekniği ve bileşimi üzerinde bir araştırma . Turk. J. Agric. Forestry , 17 : 119 – 129 .
   Google Scholar
• Certel , M. , Erbas , M. , Uslu , M. K. and Erbas , M. O. 2007 . Effects of fermentation time and storage on the water-soluble vitamin contents of tarhana . J. Sci. Food Agric. , 87 : 1215 – 1218 .
   Web of Science ®Google Scholar
• Cevikbas , A. , Yemni , E. , Ezzedenn , F. W. , Yardimici , T. , Cevikbas , U. and Stohs , S. J. 1994 . Antitumoral, antibacterial, and antifungal activities of kefir and kefir grain . Phytotherapy Res , 8 : 78 – 82 .
   Web of Science ®Google Scholar
• Chen , H.-S. , Wang , S.-Y. and Chen , M.-J . 2008 . Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods . Food Microbiol , 25 : 492 – 501 .
   PubMed Web of Science ®Google Scholar
• Çolak , H. , Hampikyan , H. , Ulusoy , B. and Bingöl , E. B. 2007 . Presence o Listeria monocytogenes in Turkish style fermented sausage (sucuk) . Food Control , 18 : 30 – 32 .
   Web of Science ®Google Scholar
• Çon , A. H. , Doğu , M. and Gökalp , H. Y. 2002 . Periodical determination of some microbiological characteristics of sucuk samples produced at some big meat plants in the city of Afyon . Turk. J. Vet. Anim. Sci. , 26 : 11 – 16 .
   Web of Science ®Google Scholar
• Çon , A. H. and Gökalp , H. Y. 1998 . Some chemical and microbiological characteristics of sucuk samples marketed in Turkey . Gıda , 23 : 347 – 355 .
   Google Scholar
• Daglioğlu , O. 2000 . Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition . Nahrung , 44 : 85 – 88 .
   PubMedGoogle Scholar
• Dalgic , A. C. and Belibagli , K. B. 2008 . Hazard analysis critical control points implementation in traditional foods: a case study of tarhana processing . Int. J. Food Sci. Technol , 43 : 1352 – 1360 .
   Google Scholar
• Dalmış , Ü. and Soyer , A. 2008 . Effect of processing methods and starter culture (Syaphylococcus xylosus an Pediococcus pentosaceus on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. . Meat Sci. , 80 : 345 – 354 .
   PubMed Web of Science ®Google Scholar
• Danova , S. , Petrov , K. , Pavlov , P. and Petrova , P. 2005 . Isolation and characterization o Lactobacillus strains involved in koumiss fermentation . Int. J. Dairy Technol , 58 : 100 – 105 .
   Web of Science ®Google Scholar
• Erbas , M. , Certel , M. and Uslu , M. K. 2005 . Microbiological and chemical properties of tarhana during fermentation and storage as wet-sensorial properties of tarhana soup . Lebensm-Wiss.u-Technol. , 38 : 409 – 416 .
   Google Scholar
• Erbas , M. , Uslu , M. K. , Erbas , M. O. and Certel , M. 2006 . Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food . J. Food Compos. Anal , 19 : 294 – 301 .
   Web of Science ®Google Scholar
• Erginkaya , Z. and Hammes , W. P. 1992 . Şalgam suyu fermantasyonu sırasında mikroorganizmaların gelişimi ve izole edilen laktik asit bakterilerinin tanımlamaları üzerine bir araştırma . Gıda , 17 : 311 – 314 .
   Google Scholar
• Erginkaya , Z. and Hammes , W. P. 1997 . Catalase activities by som Debaryomyces hansenii strain isolated from fermented sausage. . Gıda , 22 : 3 – 7 .
   Google Scholar
• Erkmen , O. and Bozkurt , H. 2004 . Quality characteristics of retailed sucuk (Turkish dry-fermented sausage) . Food Technol. Biotechnol , 42 : 63 – 69 .
   Web of Science ®Google Scholar
• Erten , H. , Tanguler , H. and Canbas , A. 2008 . A traditional Turkish lactic acid fermented beverage: Shalgam (salgam) . Food Rev. Int. , 24 : 352 – 359 .
   Google Scholar
• Farnworth , E. R. 1999 . Kefir: From folklore to regulatory approval . J. Nutr. Func. Medical Foods , 1 : 57 – 68 .
   Google Scholar
• Fontán , M.C. G. , Martínez , S. , Franco , I. and Carballo , J. 2006 . Microbiological and chemical changes during the manufacture of kefir made from cows’ milk, using a commercial starter culture . Int. Dairy J. , 16 : 762 – 767 .
   Web of Science ®Google Scholar
• Frengova , G. I. , Simova , E. D. , Beshkova , D. M. and Simov , Z. I. 2002 . Exopolysaccharides produced by lactic acid bacteria of Kefir grains . Z. Naturforsch , 57 : 805 – 810 .
   Google Scholar
• Gadaga , T. H. , Mutukumira , A. N. , Narvhus , J. A. and Feresu , S. B. 1999 . A review of traditional fermented foods and beverages of Zimbabwe . Int. J. Food Microbiol , 53 : 1 – 11 .
   PubMed Web of Science ®Google Scholar
• Garrote , G. R. , Abraham , A. G. and DeAntoni , G. L. 2000 . Inhibitory power of Kefir: The role of organic acids . J. Food Prot , 63 : 364 – 369 .
   PubMed Web of Science ®Google Scholar
• Golowczyc , M. A. , Gugliada , M. J. , Hollmann , A. , Delfederico , L. , Garrote , G. L. , Abraham , A. G. , Semorile , L. and De Antoni , G. 2008 . Characterization of homofermentative lactobacilli isolated from kefir grains: Potential use as probiotic . J. Dairy Res. , 75 : 211 – 217 .
   PubMed Web of Science ®Google Scholar
• Goncu , A. and Alpkent , Z. 2005 . Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter . Int. Dairy J , 15 : 771 – 776 .
   Google Scholar
• Gotcheva , V. , Pandiella , S. S. , Angelov , A. , Roshkova , S. G. and Webb , C. 2000 . Microflora identification of the Bulgarian-cereal based fermented beverage boza . Process Biochem , 36 : 127 – 130 .
   Web of Science ®Google Scholar
• Guzel-Seydim , Z. , Twyffels , J. , Seydim , A. C. and Greene , A. K. 2005 . Turkish kefir and kefir grains: Microbial enumeration and electron microscobic observation . Int. J. Dairy Technol , 58 : 25 – 29 .
   Web of Science ®Google Scholar
• Guzel-Seydim , Z. B. , Seydim , A. C. , Grenee , A. K. and Bodine , A. B. 2000 . Determination of organic acids and volatile flavor substances in kefir during fermentation . J. Food Compos. Anal. , 13 : 35 – 43 .
   Google Scholar
• Hampikyan , H. and Ugur , M. 2007 . The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks). . Meat Sci , 76 : 327 – 332 .
   PubMed Web of Science ®Google Scholar
• Hancioğlu , O. and Karapinar , M. 1997 . Microflora of boza, a traditional fermented Turkish beverage . Int. J. Food Microbiol , 35 : 271 – 274 .
   PubMed Web of Science ®Google Scholar
• Hocalar , B. , Kemağlıoğlu , K. and Dokuzoğuz , F. 2004 . “ Geleneksel bir süt ürünü: Torba yoğurdu ” . 50 – 53 . Van : Geleneksel Gıdalar Sempozyumu, Yüzüncü Yıl Üniversitesi, 23–24 September .
   Google Scholar
• Ibanoglu , S. and Ainsworth , P. 2004 . Effect of canning on the starch gelatinization and protei in vitro digestibility of tarhana, a wheat flour-based mixture . J. Food Eng. , 64 : 243 – 247 .
   Google Scholar
• Ibanoglu , S. and Ibanoglu , E. 1999 . Rheological properties of cooked tarhana, a cereal-based soup . Food Res. Int. , 32 : 29 – 33 .
   Web of Science ®Google Scholar
• Irigoyen , A. , Arana , I. , Castiella , M. , Torre , P. and Ibáñez , F. C. 2005 . Microbiological, physicochemical, and sensory characteristics of kefir during storage . Food Chem , 90 : 613 – 620 .
   Web of Science ®Google Scholar
• James , J. M. , Loessner , M. J. and Golden , D. A. 2005 . Modern Food Microbiology , 7th Edition , 790 New York : Springer .
   Google Scholar
• Josephsen , J. and Jespersen , L. 2004 . “ Starter cultures and fermented products ” . In Handbook of Food and Beverage Fermentation Technology , Edited by: Hui , Y. H. , Meunier-Goddick , L. , Hansen , A. S. , Josephsen , S. , Nip , W.-K. , Stanfield , P. S. and Toldra , F. 51 – 88 . New York : Marcel Dekker, Inc. .
   Google Scholar
• Kabak , B. 2009 . “ Turşu üretimi ve fermantasyonda rol oynayan mikroorganizmalar ” . In II. Geleneksel Gıdalar Sempzoyumu 834 – 837 . 27–29 Mayıs, Van
   Google Scholar
• Kaban , G. and Kaya , M. 2009 . Identification of lactic acid bacteria and gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk) . J. Food Sci. , 73 : 385 – 388 .
   Web of Science ®Google Scholar
• Kamber , U. 2008 . The manufacture and some quality characteristics of kurut, a dried dairy product . Int. J. Dairy Technol. , 61 : 146 – 150 .
   Google Scholar
• Karagözlü , C. and Kavas , G. 2000 . Alkollü fermente süt içecekleri: Kefir ve kımızın özellikleri ve insan beslenmesindeki önemi . Gıda , 6 : 86 – 93 .
   Google Scholar
• Kayaardı , S. , Durak , F. , Kayacier , A. and Kayaardı , M. 2005 . Chemical characteristics of kavurma with selected condiments . Int. J. Food Prop , 8 : 513 – 520 .
   Web of Science ®Google Scholar
• Kayaardı , S. and Gök , V. 2003 . Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk) . Meat Sci , 66 : 249 – 257 .
   Web of Science ®Google Scholar
• Kiani , H. , Mousavi , S.M. A. and Emam-Djorneh , Z. 2008 . Rheological properties of Iranian yoghurt drink, doogh . Int. J. Dairy Sci , 3 : 71 – 78 .
   Google Scholar
• Kınık , Ö. , Akalın , S. and Gönç , S. 2000 . Kımız üretimi ve özellikleri üzerinde bir araştırma . Gıda , 25 : 379 – 384 .
   Google Scholar
• Kırdar , S. and Gün , I. 2001 . Burdur'da süzme yoğurt üretimi teknolojisi üzerine bir araştırma . Gıda , 26 : 99 – 107 .
   Google Scholar
• Kojic , M. , Lozo , J. , Begovic , J. , Jovcic , B. and Topisirovic , L. 2007 . Characterization of lactococci isolated from homemade kefir . Arch. Biol. Sci , 59 : 13 – 22 .
   Google Scholar
• Koroleva , N. S. 1988 . “ Starters for fermented milks. Section 4, Kefir and Kumys starters. ” . In Bulletin of the International Dairy Federation , Belgium : 227, International Dairy Federation, Brussels .
   Google Scholar
• Köksoy , A. and Kılıç , M. 2003 . Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink . Int. Dairy J , 13 : 835 – 839 .
   Web of Science ®Google Scholar
• Köksoy , A. and Kılıç , M. 2004 . Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran . Food Hydrocolloids , 18 : 593 – 600 .
   Web of Science ®Google Scholar
• Köse , E. and Yucel , U. 2003 . Chemical composition of boza . Pakistan J. Food Technol , 1 : 191 – 193 .
   Google Scholar
• Kucukcetin , A. , Yaygin , H. , Hinrichs , J. and Kulozik , U. 2003 . Adaptation of bovine milk towards mares’ milk composition by membrane technology for koumiss manufacture . Int. Dairy J. , 13 : 945 – 951 .
   Google Scholar
• Lee , B. H. 1996 . “ Fundamentals of Food Biotechnology ” . 448 Danvers, MA : Wiley IEEE .
   Google Scholar
• Lim , Y. S. , Kim , S. Y. and Lee , S. K. 2008 . Characteristics of lactic acid bacteria isolated from kefir made of goat milk . Korean J. Food Sci. Anim. Resources , 28 : 82 – 90 .
   Google Scholar
• Liu , J.-R. and Lin , C.-W . 2000 . Production of kefir from soymilk with or without added glucose, lactose or sucrose . J. Food Sci. , 65 : 716 – 719 .
   Web of Science ®Google Scholar
• Malacarne , M. , Martuzzi , F. , Summer , A. and Mariani , P. 2002 . Protein and fat composition of mare's milk: Some nutritional remarks with reference to human and cow's milk . Int. Dairy J. , 12 : 869 – 877 .
   Web of Science ®Google Scholar
• Marconi , E. and Panfili , G. 1998 . Chemical composition and nutritional properties of commercial products of mare milk powder . J. Food Compos. Anal , 11 : 178 – 187 .
   Google Scholar
• Marshall , V. M. and Cole , W. M. 1985 . Methods for making kefir and fermented milk based on kefir . J. Dairy Res. , 52 : 451 – 456 .
   Web of Science ®Google Scholar
• Montanari , G. and Grazia , L. 1997 . Galactose-fermenting yeasts as fermentation microorganisms in traditional koumiss . Food Technol. Biotechnol , 35 : 305 – 308 .
   Web of Science ®Google Scholar
• Nergis , C. and Seçkin , A. K. 1998 . The losses of nutrients during the production of strained (Torba) yoghurt . Food Chem , 61 : 13 – 16 .
   Google Scholar
• Nout , M.J.R . 2003 . “ Traditional fermented product from Africa, Latin America and Asia ” . In Yeasts in Food, Beneficial and Detrimental Aspects , Edited by: Boekhout , T. and Robert , V. 451 – 500 . Hamburg : Behr's Verlag .
   Google Scholar
• Otles , S. and Cagindi , O. 2003 . Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects . Pakistan J. Nutr , 2 : 54 – 59 .
   Google Scholar
• Özçelik , F. and Ulu , T. 2002 . Depolanmış hıyar turşularının kimyasal ve mikrobiyolojik özellikleri üzerine pH'nın etkisi . Gıda , 27 : 169 – 176 .
   Google Scholar
• Özdemir , H. , Çelik , T. H. , Erol , I. and Şireli , U. T. 1996 . Yüksek sıcaklık derecesinde olgunlaştırılan Türk fermente sucuklarında laktobasillerin seyir, izolasyon ve identifikasyonu . Gıda , 21 : 465 – 470 .
   Google Scholar
• Özdemir , S. , Gocmen , D. and Kumral , A. Y. 2007 . A traditional Turkish fermented cereal food: Tarhana . Food Rev. Int. , 23 : 107 – 121 .
   Web of Science ®Google Scholar
• Özünlü , B. M. 2005 . “ Ayran kalitesinde etkili bazı parametreler üzerine araştırmalar ” . Ph.D. Disseration, Ankara Üniversitesi Fen Bilimleri Enstitüsü. 109 p
   Google Scholar
• Patır , B. and Ateş , G. 2002 . Kurutun mikrobiyolojik ve kimyasal bazı nitelikleri üzerine araştırmalar . Turk. J. Vet. Anim. Sci. , 26 : 785 – 792 .
   Web of Science ®Google Scholar
• Pirkul , T. 1988 . Çocuk ve risk altındaki kişilerin protein gereksinimine gore ticari tarhanaların formülasyonu . Beslenme ve Diyet Dergisi , 17 : 275 – 283 .
   Google Scholar
• Powell , J. E. , Witthuhn , R. C. , Todorov , S. D. and Dicks , L.M.T . 2007 . Characterization of bacteriocin ST8KF produced by a kefir isolat Lactobacillus plantarum ST8KF . Int. Dairy J. , 17 : 190 – 198 .
   Web of Science ®Google Scholar
• Rao , E. R. , Vijayendra , S.V. N. and Varadaraj , M. C. 2006 . “ Fermentation biotechnology of traditional foods of the Indian subcontinent ” . In Food Biotechnology , Edited by: Shetty , K. , Paliyath , G. , Pometto , A. and Levin , R. E. 1759 – 1789 . FL : CRC Press, Boca Raton .
   Google Scholar
• Robinson , R. K. 2003 . “ Yoghurt: Role of starter cultures ” . In Encyclopedia of Dairy Sciences , Edited by: Roginski , H. , Fuquay , J. W. and Fox , P. F. 1059 – 1063 . London : Vol. 2, Academic Press .
   Google Scholar
• Santos , A. , San Mauro , M. , Sanchez , A. , Torres , J. M. and Marquina , D. 2003 . The antimicrobial properties of different strains on Lactobacillus spp. isolated from Kefir . Systematic Appl. Microbiol , 26 : 434 – 437 .
   PubMed Web of Science ®Google Scholar
• Simango , C. 1997 . Potential use of traditional fermented foods for weaning in Zimbabwe . Soc. Sci. Med , 44 : 1065 – 1068 .
   PubMed Web of Science ®Google Scholar
• Simova , E. , Beshkova , D. , Angelov , A. , Hristozova , T. , Frengova , G. and Spasov , Z. 2002 . Lactic acid bacteria and yeasts in kefir grains and kefir made from them . J. Ind. Microbiol. Biotechnol , 28 : 1 – 6 .
   PubMed Web of Science ®Google Scholar
• Siyamoglu , B. 1961 . “ Türk tarhanalarının yapılışı ve terkibi üzerine araştırma ” . In Ege Üniversitesi Ziraat Fakültesi Yayınları: 44, E.Ü , 75 Matbaası .
   Google Scholar
• Soyer , A. 2005 . Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk) . Eur. Food Res. Technol , 221 : 412 – 415 .
   Web of Science ®Google Scholar
• Surono , I. S. and Hosono , A. 2003 . “ Fermented milks ” . In Encyclopedia of Dairy Sciences , Edited by: Roginski , H. , Fuquay , J. W. and Fox , P. F. 1018 – 1023 . London : Academic Press . Vol. 2
   Google Scholar
• Şenöz , B. , Işıklı , N. and Çoksöyler , N. 2000 . Biogenic amines in Turkish sausages (sucuks) . J. Food Sci. , 65 : 764 – 767 .
   Web of Science ®Google Scholar
• Tamer , C. E. , Kumral , A. , Asan , M. and Sahin , I. 2007 . Chemical compositions of traditional tarhana having different formulations . J. Food Process Preserv , 31 : 116 – 126 .
   Web of Science ®Google Scholar
• Tamime , A. Y. , Muir , D. D. and Wszolek , M. 1999 . Kefir, koumiss and kishk . Dairy Ind. Int. , 64 : 32 – 33 .
   Google Scholar
• Toba , T. , Arihara , K. and Adachi , S. 1987 . Comparative study of polysaccharides from kefir grains, an encapsulated homofermentativ Lactobacillus species and Lactobacillus kefir . Milchwissenschaft , 42 : 565 – 568 .
   Google Scholar
• Todorov , S. D. and Dicks , L.M.T . 2007 . Bacteriocin production b Lactobacillus pentosus ST712BZ isolated from boza . Brazil. J. Microbiol. , 38 : 166 – 172 .
   Web of Science ®Google Scholar
• Turker , N. , Aksay , S. and Ekiz , H. I. 2004 . Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L) beverage: Shalgam . J. Agric. Food Chem , 52 : 3807 – 3813 .
   PubMed Web of Science ®Google Scholar
• Turkish Food Codex . 2001 . “ Comminique on fermented milk ” . Official Gazette . 3 September, 24512, p. 96
   Google Scholar
• Ulusoy , B. H. , Colak , H. , Hampikyan , H. and Erkan , M. E. 2007 . A in vitro study on the antibacterial effect of kefir against some food-borne pathogens . Türk Microbiyoloji Cemiyeti Dergisi , 37 : 103 – 107 .
   Google Scholar
• Vinderola , G. , Perdigon , G. , Duarte , J. , Thangavel , D. , Farnworth , E. and Matar , C. 2006 . Effects of kefir fractions on innate immunity . Immunobiol. , 211 : 149 – 156 .
   PubMed Web of Science ®Google Scholar
• Wang , J. , Chen , X. , Liu , W. , Yang , M. and Zhang , H. 2008 . Identification on Lactobacillus from koumiss by conventional and molecular methods. . Eur. Food Res. Technol , 227 : 1555 – 1561 .
   Google Scholar
• Witthuhn , R. C. , Schoeman , T. and Britz , T. J. 2004 . Isolation and characterization of the microbial population of different South African kefir grains . Int. J. Dairy Technol , 57 : 33 – 37 .
   Web of Science ®Google Scholar
• World Intellectual Property Organization (WIPO) . 2007 . “ Use of soy kefir powder for reducing pain, blood pressure and inflammation ” . WO/2007/087722
   Google Scholar
• Ya , T. , Zhang , Q. , Chu , F. , Merritt , J. , Bilige , M. , Sun , T. , Du , R. and Zhang , H. 2008 . Immunological evaluation on Lactobacillus casei Zhang: a newly isolated strain from koumiss in Inner Mongolia, China . BMC Immunology , 9 : 1 – 9 .
   PubMedGoogle Scholar
• Yaygın , H. 1999 . Yoğurt teknolojisi , Antalya : Akdeniz Üniversitesi Yayın no. 75 .
   Google Scholar
• Yeğin , S. and Üren , A. 2008 . Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage . Food Chem , 111 : 983 – 987 .
   Web of Science ®Google Scholar
• Yüksekdağ , Z. N. , Beyatli , Y. and Aslim , B. 2004 . Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic . Lebensm.-Wiss. u.-Technol , 37 : 663 – 667 .
   Google Scholar
• Yücecan , S. , Başoğlu , S. , Kayakırılmaz , K. and Tayfur , M. 1988 . Tarhananın besin değeri üzerine bir araştırma . Türk. Hij. Den. Biyol. Derg , 45 : 47 – 51 .
   Google Scholar
• Zorba , M. , Hancioglu , O. , Genc , M. , Karapinar , M. and Ova , G. 2003 . The use of starter cultures in the fermentation of boza, a traditional Turkish beverage . Process Biochem , 38 : 1405 – 1411 .
   Web of Science ®Google Scholar