Short-chain fatty acids production by Bifidobacterium species in the presence of salep

dc.contributor.buuauthorGörgün, Buse Usta
dc.contributor.buuauthorErsan, Lütfiye Yılmaz
dc.contributor.departmentBursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Gıda Mühendisliği Anabilim Dalı.tr_TR
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği.tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.contributor.researcheridGHG-7570-2022tr_TR
dc.contributor.scopusid57218196751tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.date.accessioned2022-12-12T08:39:22Z
dc.date.available2022-12-12T08:39:22Z
dc.date.issued2020-09
dc.description.abstractBackground: 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 adds (acetic, propionic, and butyric add) 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 Bifidobactetium strains produced lactic, acetic, propionic, and butyric add, 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. (C) 2020 Pontificia Universidad Catolica de Valparaiso. Production and hosting by Elsevier B.V. All rights reserved.en_US
dc.identifier.citationGörgün, B. U. ve Ersan, L. Y. (2020). "Short-chain fatty acids production by Bifidobacterium species in the presence of salep". Electronic Journal of Biotechnology, 47, 29-35.en_US
dc.identifier.endpage35tr_TR
dc.identifier.issn0717-3458
dc.identifier.scopus2-s2.0-85088226094tr_TR
dc.identifier.startpage29tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.ejbt.2020.06.004
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0717345820300282
dc.identifier.urihttp://hdl.handle.net/11452/29809
dc.identifier.volume47tr_TR
dc.identifier.wos000567602400004tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherUniv Catolica De Valparaisoen_US
dc.relation.bapKUAP(Z)-2013/50tr_TR
dc.relation.journalElectronic Journal of Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAcetic aciden_US
dc.subjectBifidobacteriumen_US
dc.subjectButyric adden_US
dc.subjectFood industryen_US
dc.subjectLactic aciden_US
dc.subjectOrchiden_US
dc.subjectPrebioticsen_US
dc.subjectProbioticsen_US
dc.subjectPropionic adden_US
dc.subjectSalepen_US
dc.subjectShort-chain fatty acidsen_US
dc.subjectIn-vitroen_US
dc.subjectPrebiotic activityen_US
dc.subjectFermentation propertiesen_US
dc.subjectAqueous extracten_US
dc.subjectGut Microbiotaen_US
dc.subjectGrowthen_US
dc.subjectBacteriaen_US
dc.subjectOligosaccharidesen_US
dc.subjectMetaanalysisen_US
dc.subjectOrchidaceaeen_US
dc.subjectBiotechnology & applied microbiologyen_US
dc.subjectBacteriaen_US
dc.subjectButyric aciden_US
dc.subjectCarbonen_US
dc.subjectFermentationen_US
dc.subjectGlucoseen_US
dc.subjectLactic aciden_US
dc.subjectPropionic aciden_US
dc.subjectBacterial fermentationsen_US
dc.subjectBifidobacteriumen_US
dc.subjectBifidobacterium strainsen_US
dc.subjectFood industriesen_US
dc.subjectNew sourcesen_US
dc.subjectShort-chain fatty acidsen_US
dc.subjectSpecific growth rateen_US
dc.subjectTraditional carbon sourcesen_US
dc.subjectFatty acidsen_US
dc.subject.emtreeAcetic aciden_US
dc.subject.emtreeButyric aciden_US
dc.subject.emtreeCarbonen_US
dc.subject.emtreeIndustrial chemicalen_US
dc.subject.emtreeLactic aciden_US
dc.subject.emtreePropionic aciden_US
dc.subject.emtreeSalepen_US
dc.subject.emtreeShort chain fatty aciden_US
dc.subject.emtreeUnclassified drugen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeBacterial growthen_US
dc.subject.emtreeBacterial strainen_US
dc.subject.emtreeBifidobacteriumen_US
dc.subject.emtreeBifidobacterium animalisen_US
dc.subject.emtreeBifidobacterium bifidumen_US
dc.subject.emtreeBifidobacterium longumen_US
dc.subject.emtreeBifidobacterium longum subsp. infantisen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeFermentation techniqueen_US
dc.subject.emtreeGrowth rateen_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreeOptical densityen_US
dc.subject.emtreePHen_US
dc.subject.scopusVolatile Fatty Acid; Butyric Acid; Intestine Floraen_US
dc.subject.wosBiotechnology & applied microbiologyen_US
dc.titleShort-chain fatty acids production by Bifidobacterium species in the presence of salepen_US
dc.typeArticle
dc.wos.quartileQ3en_US

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