In vitro fecal microbiota modulation properties of pectin and xyloglucan from hazelnut (Corylus avellana L.) skin, an industrial byproduct, and their incorporation into biscuit formula.

The aim of this study was to extract water-soluble dietary fibers (WSDF), pectin (PEC), and xyloglucan (XG) from hazelnut skin and to determine their impacts on colonic microbiota and metabolic function. WSDF, PEC, and XG were extracted by water, acid, and alkali treatments, respectively. Monosaccharide analysis revealed WSDF and PEC were dominated by uronic acids, while the XG was found to contain xyloglucan- and pectin-associated sugars.

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.

Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved.

Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk).

Exopolysaccharide (EPS) producing Lactic Acid Bacteria (LAB) species can be presented in distinct environments. In this study, Turkish fermented sausage (sucuk) was tested for the presence of EPS producer LAB strains and slimy-mucoid colonies were selected for further tests. Among the isolates, Weissella confusa strain S6 was identified and tested for the physicochemical characterisation of its EPS.