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

Usta-Gorgun B., YILMAZ ERSAN L.

ELECTRONIC JOURNAL OF BIOTECHNOLOGY, vol.47, pp.29-35, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47
  • Publication Date: 2020
  • Doi Number: 10.1016/j.ejbt.2020.06.004
  • Journal Name: ELECTRONIC JOURNAL OF BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, Sociological abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.29-35
  • Bursa Uludag University Affiliated: Yes

Abstract

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 adds (acetic, propionic, and butyric add) as a result of bacterial fermentation.