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Related Concept Videos

Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model.

Fatma Koc1,2,3, Merve Sabuncu4, Günnur Gülkun Yavuz4

  • 1APC Microbiome Ireland, Cork, Ireland.

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|May 27, 2025
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Summary

Sourdough fermentation with specific flours like purple potato and chickpea enhances tarhana, a traditional fermented food, by promoting beneficial gut microbes and increasing short-chain fatty acids (SCFAs) for improved gut health.

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Area of Science:

  • Food Science
  • Microbiology
  • Nutritional Science

Background:

  • Tarhana is a traditional fermented food with potential health benefits.
  • Fermentation processes and ingredient variations can impact its functional properties.
  • Understanding tarhana's prebiotic and postbiotic effects is crucial for its application in functional foods.

Purpose of the Study:

  • To evaluate the prebiotic and postbiotic potential of tarhana using an in vitro colonic fermentation model.
  • To investigate the influence of different flour types and fermentation methods on gut microbial composition and metabolite production.
  • To identify specific tarhana formulations that enhance gut health markers.

Main Methods:

  • Tarhana was prepared using wheat, chickpea, einkorn, and purple potato flours.
  • Fermentation was carried out using baker's yeast (Saccharomyces cerevisiae) or chickpea sourdough.
  • In vitro colonic fermentation was performed, followed by analysis of gut microbial composition and short-chain fatty acids (SCFAs).

Main Results:

  • Flour type and fermentation method significantly altered gut microbial composition and SCFA production.
  • Sourdough fermentation with purple potato, chickpea, and einkorn flours reduced specific detrimental bacteria (e.g., Veillonella, Escherichia-Shigella).
  • Chickpea and purple potato tarhana, especially sourdough variants, increased SCFA levels (acetate, propionate) and promoted beneficial bacteria (e.g., Bifidobacterium).

Conclusions:

  • Specific flour types and sourdough fermentation enhance tarhana's functional properties.
  • Tarhana formulations can be optimized to modulate gut microbiota and increase beneficial metabolites.
  • Tarhana shows promise as a personalized functional food for supporting gut health, requiring clinical validation.