With high nutritional value, goji berry is an important fruit for human nutrition and health. Goji berry cultivation is done widely in many countries, farming has become widespread in recent years in Turkey. In study grown goji berry (Lycium barbarum L.) in Turkey are determined the physical and chemical characteristics of fruit (pH, titration acidity, dry matter content, ash content, water activity (aw) value, protein content, HMF content, total phenolic content, total sugar content, reducing sugar content, sucrose content, colour values, mineral contents, organic acid contents, amino acid contents and some plant hormone content). Goji berry fruits have pH value 5.18, titration acidity value 2.16%, dry matter content 89.40%, ash content 4.30%, water activity (aw) value 0.35, protein content 13.18%, HMF content 9.38 mg/kg, total phenolic content 9.05 mg GAE/g, total sugar content 59.26%, decreasing sugar content 57.35%, sucrose content 1.90%, L* value 40.33, a* value 22.97, b* value 33.00, C* value 40.21, H° value 55.15. In addition, the mineral content, organic acid content, amino acid content and some plant hormones of goji berry fruits were determined by analysis.

The intestinal bacterial populations constitute the anaerobic bacteria Clostridium, Bifidobacterium, Peptococcus, Eubacterium, Fusobacterium, Peptostreptococcus, Bacteroides, E. coli, Lactobacillus, Klebsiella, Staphylococcus, Streptococcus and Bacillus species. It is known that the bacteria that make up this population are affecting human health. Therefore, any change in the population causes various diseases (obesity, diabetes, hypertension etc.). Prebiotics are needed to restore this disrupted balance and to protect it from diseases. A diet made from natural foods such as fruit and vegetables plays an important role in the regulation of intestinal microbiota. Many fruit and vegetables rich in phenolic components such as corn, rosehip, trabzon, tomato, carrot, soybean, walnut, grapefruit are important in this sense. The purpose of this compilation is; phenolic compounds, general microbiota and intestinal microbiota and explain the effect of intestinal microbiota on phenolic compounds and phenolic compounds on intestinal microbiota.

Mankind needs air and water to sustain life also needs food at the same rate. The societies that met this need by natural farming method have changed to the conventional farming method which provides high productivity due to the increase in the world population and parallel to the increase in food need. This method, which carries various risks (synthetic pesticides, chemical fertilizers, etc.), has caused different views among scientists. Some scientists argue that conventional agriculture is risky. Therefore, organic agriculture emerged as an alternative to conventional agriculture. With the awareness of consumers nowadays consumers began to question food for the health. In this sense, food quality and sensory quality of food have gained importance. The quality of all foods from herbal (fruits/vegetables, cereals etc) and animal (meat, milk etc) origin is affected by the agricultural method. In this study, the effects of two different agricultural methods on foods and their effects on nutritional and sensory quality will be given.