Short-chain fatty acids production by Bifidobacterium species in the presence of salep
| Autor: | Lutfiye Yilmaz-Ersan, Buse Usta-Gorgun |
|---|---|
| Přispěvatelé: | Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Gıda Mühendisliği Anabilim Dalı., Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği., Görgün, Buse Usta, Ersan, Lütfiye Yılmaz, GHG-7570-2022 |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine Unclassified drug PH medicine.medical_treatment Oligosaccharides Bacterial strain Optical density Glucomannan Growth Butyric acid 01 natural sciences Applied Microbiology and Biotechnology In-vitro chemistry.chemical_compound Ingredient Bifidobacterium strains Food industries Food science Gut Microbiota Specific growth rate lcsh:QH301-705.5 Bifidobacterium chemistry.chemical_classification Biotechnology & applied microbiology biology Short chain fatty acid food and beverages Lactic acid Metaanalysis Bacterial fermentations Salep Propionic add Biotechnology Food industry lcsh:Biotechnology Fermentation technique Acetic acid Article Butyric add Short-chain fatty acids 03 medical and health sciences Bifidobacterium animalis Volatile Fatty Acid Butyric Acid Intestine Flora 010608 biotechnology lcsh:TP248.13-248.65 medicine Orchid Industrial chemical Prebiotic activity Fatty acids Orchidaceae Bacterial growth Bacteria Growth rate Probiotics Prebiotic Fatty acid Fermentation properties Traditional carbon sources Bifidobacterium longum Nonhuman biology.organism_classification Propionic acid Carbon Aqueous extract Glucose 030104 developmental biology Prebiotics chemistry lcsh:Biology (General) Fermentation Bifidobacterium bifidum Acetic acid Bifidobacterium Controlled study Bifidobacterium longum subsp. infantis New sources |
| Zdroj: | Electronic Journal of Biotechnology, Vol 47, Iss, Pp 29-35 (2020) |
| ISSN: | 0717-3458 |
| Popis: | Background Salep is obtained by grinding dried orchid tubers and used as a valuable ingredient in the food industry. Because of the glucomannan content of salep, it is thought to have prebiotic potential. However, there is little information in studies concerning the fermentation characteristics and potential prebiotic properties of salep. The objective of this study was to investigate the effect of salep on bifidobacterial growth by measuring the highest optical density (OD), calculating the specific growth rates, and determining the production of lactic acid and short-chain fatty acids (acetic, propionic, and butyric acid) as a result of bacterial fermentation. Result The OD and pH values obtained in this study showed that salep was utilized as a source of assimilable carbon and energy by the Bifidobacterium species (BS). All Bifidobacterium strains produced lactic, acetic, propionic, and butyric acid, indicating that salep is readily fermented by these bacteria. Salep at 1% (w/v) showed a similar effect on bifidobacterial growth as that promoted by 1% (w/v) glucose used as a traditional carbon source. Conclusions Bifidobacterium species can develop in media containing salep as well as in glucose and exhibit the potential to be used as new sources of prebiotics. How to cite: Usta-Gorgun B, Yilmaz-Ersan L. Short-chain fatty acid production by the Bifidobacterium species in the presence of salep. Electron J Biotechnol 2020;47. https://doi.org/10.1016/j.ejbt.2020.06.004 . |
| Databáze: | OpenAIRE |
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