Metagenomic and chemical analysis of Tarhana during traditional fermentation process

Soyuçok, Ali; Yurt, Mediha Nur Zafer; Altunbaş, Osman; Özalp, Veli Cengiz; Sudağıdan, Mert

doi:10.1016/j.fbio.2020.100824

Cited by 13 publications

(9 citation statements)

References 30 publications

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“…Therefore, the protein content of Doowina decreased due to the degradation process by the microbial flora and was probably converted into valuable nutrients. Our results are consistent with the findings of Gurbuz et al (2010) and Soyuçok et al (2021).…”

Section: Et Al 2005) Previous Reports Have Shown That Yeasts and Lab Cansupporting

confidence: 93%

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

Bahrami,

Davati,

Noshirvani

2024

Food Science & Nutrition

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The dairy–cereal‐based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health‐promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time. The results showed that there was no significant difference (p < .05) in the moisture and ash content between the different formulations of Doowina. There was also no significant difference (p < .05) in the phenolic compound content and antioxidant activity of the Doowina samples during the fermentation period. However, the number of lactic acid bacteria (LAB) increased significantly (p < .05) until the 6th day of fermentation, and the protein content decreased significantly (p < .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest antioxidant activity, the highest linoleic acid content, and the highest sensory rating of all samples.

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Section: Et Al 2005) Previous Reports Have Shown That Yeasts and Lab Cansupporting

confidence: 93%

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

Bahrami,

Davati,

Noshirvani

2024

Food Science & Nutrition

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“…Clostridium and Bacillus became dominant at the end, but Clostridium was not detected after drying. The final product harbored Bacillus and Streptococcus [ 173 ]. The fungal community of homemade and commercial tarhanas shared the presence of the yeast species Pichia kudriavzevii .…”

Section: Advantages From “Hybridization”: the Case Of Vegetable/milk ...mentioning

confidence: 99%

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Molfetta

Morais

Barreira

et al. 2022

Foods

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Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.

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“…Current results are synergistic with previous reports and variations may be attributed to the differences in constituents including the addition of PHET. In another study (Soyuc¸ok et al, 2021), it was observed that flour, vegetables, spices and yoghurt, which are main constituents, compose the microbiota of Tarhana. The same study reported metagenomic analysis of this product and revealed that in the dough formation, mainly Lactobacillus, Bacillus, Enterococcus and Streptococcus were present and after 4 days of uncontrolled fermentation, Clostridium and Bacillus became dominant.…”

Section: Resultsmentioning

confidence: 96%

“…Once Tarhana was dried, Clostridium disappeared and in the final product bacterial communities from Bacillus and Streptococcus genus were observed. However, the microorganisms may vary with region, storage conditions and ingredients (Soyuc¸ok et al, 2021). Hence, low moisture contents and presence of some antimicrobial compounds from PHET and other spices may enable long-term storage of Tarhana (Kivanc¸& Funda, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The soluble/free fraction was extracted by suspending 2 g Tarhana powder in 10 mL of a mixture of 80% methanol and 20% water, followed by 2 h incubation and 10 min centrifugation at 6000 g. After collecting the supernatant, the residue was subjected to extraction again using 5 mL methanol: water (80:20, v/v) followed by centrifugation at 6000 g for 10 min. The supernatants were collected and combined, dried and stored at −80°C for further use as free fraction (Vinha et al, 2005). The residues remained after extraction of free bioactive were dried and bound bioactive compounds were extracted.…”

Section: Extraction Of Free and Bound Bioactive Compoundsmentioning

confidence: 99%

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Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

Ghafoor

Al‐Juhaimi

Özcan

et al. 2021

Int J of Food Sci Tech

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The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45-81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gallic acid contents of Tarhana with PHET in free fraction were between 0.49 mg L −1 (10%) and 2.75% (14%) and that in bound fraction varied between 0.36 mg L −1 (10%) and 3.61 mg L −1 (18%). Statistically significant differences (with control) were observed among the contents of individual phenolic compounds in free and bound fractions of Tarhana depending on PHET concentrations. The addition of higher PHET contents in Tarhana showed negative effects hence, a low concentration (2%) of PHET is recommendable for Tarhana with enhanced nutritional properties.

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Metagenomic and chemical analysis of Tarhana during traditional fermentation process

Cited by 13 publications

References 30 publications

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

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